Good Morning America (GMA) Recipes
GMA Recipes
GMA Food
Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers
Breakfast
Beverages
Breads
Desserts
  Cakes
  Cookies
  Pies
  Other Desserts
Fish
Low Fat/Low Carb
Holidays
Meat
Pasta
Poultry
Quick Recipes
Sandwiches
Salads
Side Dishes
Soups
Vegetables


Wolfgang Puck Chinois Grilled London Broil with Cilantro Mint Vinaigrette
From chef and author Wolfgang Puck
September 6, 2004

Wolfgang Puck always has some great recipes for the grill. Try this one with his Grilled Vegetables.

You can replace the London Broil in this recipe with New York, rib-eye, hanger, or flat iron steaks.

Chinois Grilled London Broil with Cilantro Mint Vinaigrette Ingredients

  • 2 sides of London broil, well trimmed, about 1-1/2 to 2 pounds each
  • 1 cup soy sauce
  • 1 cup mirin (sweet sake)
  • 1 tablespoon chopped ginger
  • 2 tablespoons sesame oil
  • 2 cups chopped scallions
  • 1 tablespoon dried red chile flakes
  • 2 to 3 garlic cloves, finely chopped
  • 2 tablespoons sesame oil
  • Cilantro Mint Vinaigrette

    • Directions

    Chinois Grilled London Broil with Cilantro Mint Vinaigrette Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the London Broils and let them marinate for 1 hour. Remove from the marinade and let stand until ready to cook.

    Season the meat with pepper. (Because soy sauce has a lot of salt, you don't have to salt your London Broil). Place the meat on a grill and cook it to no more than medium-rare, for about 5 minutes per side.

    Remove the London Broil from the grill and let it rest in a warm place for about 10 minutes.

    Slice the London Broil in thin slices and serve drizzle with the cilantro-mint vinaigrette. Served with grilled vegetables.

    Yield: Serves 6


    Cilantro Mint Vinaigrette

    Ingredients
    Chinois Grilled London Broil with Cilantro Mint Vinaigrette
  • 1 tablespoon honey
  • 1/2 tablespoon chopped ginger
  • 1/4 cup each of coarsely chopped mint, cilantro and parsley
  • 1 cup peanut oil
  • 1/2 cup rice wine vinegar
  • 1 egg yolk
  • Splash of chili oil (optional)
  • Kosher salt
  • Freshly ground black pepper

    • Directions

    While the meat is marinating, prepare the vinaigrette. To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.


    Recipe copyright ©2004 Wolfgang Puck




    SEARCH FOR MORE RECIPES
    Google
      Web    GMA Recipes

    Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes.



    RECIPES TO GRILL AND SUPER SIDES

    Beer Can Chicken from Steven Raichlen

    Queen Latifah's Four Alarm Ass Kickin' BBQ Sauce

    Feasty Beer Dogs and Beer Brats

    Marinated Beef Kebabs with Grilled Onion and Zucchini

    Memphis Style Ribs

    Emeril's Baby Back Ribs with Sweet Barbecue Sauce

    Chinois Grilled London Broil with Cilantro Mint Vinaigrette

    Grilled Vegetables

    Grilled Chicken with Coffee Barbecue Sauce

    Grilled Spice Rubbed Chicken Breast

    Dry-Rubbed Skirt Steak from Mario Batali

    Dr. Pepper Flank Steak from Grady Spears

    Barbecued Portobello Mushrooms and Vidalia Onions from Emeril Lagasse

    Stuffed Barbecued Chicken With Spicy Pineapple Barbecue Sauce

    Grilled Spice Rubbed Chicken Breast from Chef David Walzog

    Emeril's Fajitas With A Cajun Twist from Emeril Lagasse

    Barbecued Meatloaves from Melanie Barnard

    Dry-Rubbed Skirt Steak

    Honey Spareribs Chinois

    Baby Back Ribs with Orange Chipotle Glaze

    Grilled Sugar-Dipped Pineapple

    Perini Ranch Rub

    Grilled Sourdough

    Grilled Potato Salad

    Grill-Roasted Corn on the Cob

    Bruschetta with Grilled Shrimp and Sweet Basil Mustard





    NOTE: This site is not GMA or ABC!
    Copyright ©2008, WCHS-TV8