Have you ever purchased some sort of exotic spice for one recipe and then never used it again? It gets pushed to the lonely dark corners of the spice cabinet and occasionally rediscovered only when I was having a hard time reaching something on the top shelf and had to break out the step ladder.
Oh yeah, there is my bottle of coriander.
Chinese Five Spice – hmmm, I should really find something else to use this in.
The rediscovery of that expensive bottle of saffron brings back memories of a wonderful platter of Spanish paella I made two years ago.
We like red meat in our house, but has anyone else noticed that the price of cow is ridiculous these days? I am always looking for a new way to cook a cheaper cut of beef, like a London Broil. I liked the unique combination of spices in this recipe.
Moroccan Spiced London Broil
- 2 tablespoons olive oil
- ½ teaspoon coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon grated fresh ginger
- 2 medium gloves garlic mashed
- Kosher salt and freshly ground black pepper
- 1 ½ pound London Broil
Preheat broiler 450 degrees. Place an oven rack a few inches from the heating element.
Combine 1 tablespoon of oil with coriander, cinnamon, ginger, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Coat London with spice mixture. Let it marinate for 20 minutes.
Coat a cast iron or oven-proof skillet with canola or vegetable oil. Heat over high heat. When the skillet is very hot, sear the London broil on both sides (you may want to turn on your exhaust fan before doing this).
If you like your steak rare, check it for doneness once it’s seared. However, if you like your steak medium rare to well done, place it under the boiler to continue cooking until it reaches your desired doneness. Our steak was a beautiful medium rare after XX minutes.
Remove London broil from the oven. Allow it to rest for 10 minutes before slicing it against the grain. Serve with any accumulated pan juices poured over top.