Blood Orange olive oil ·
Ginger and Honey balsamic ·
Meat and Poultry ·
SELECT Delicate olive oil ·
Sesame oil ·
London Broil with Orange Rice
London Broil with Orange Rice
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 1 garlic clove, thinly sliced
- 1 teaspoon ginger, grated
- 1 tablespoon Fustini's Ginger and Honey Balsamic
- 1 teaspoon brown sugar
- 1/2 teaspoon Fustini's Japanese Sesame oil
- 2 scallions, thinly sliced
- 1 tablespoon Fustini's Blood Orange olive oil
- 2 tablespoons orange juice
- 1 whole flank steak, scored
- 3 stalks celery, finely diced
- 1/2 onion, finely diced
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 2 tablespoons Fustini's Blood Orange olive oil
- 1 1/2 cups water
- 1 cup orange juice
- 1 tablespoon grated orange rind
- 1 cup jasmine rice
- 2 scallions, thinly sliced
- Fustini's Ginger and Honey Balsamic
Directions
- Combine marinade ingredients and mix well. Place in a ziploc bag with the scored flank steak and turn several times to coat. Marinate overnight in the refrigerator.
- Prepare a hot grill. Grill flank steak to desired doneness. Let rest 5 minutes. Cut into thin slices against the grain and serve with Orange Rice.
- Sauté, celery and onion with Fustini's Extra Virgin olive oil and Blood Orange olive oil over medium heat in a medium stock pot until soft. Add water, orange juice and rind. Bring to a boil. Stir in the rice and lover heat to a simmer. Cover and cook for 25 minutes. Fluff and serve immediately with a garnish of scallions and a splash of Fustini's Ginger &, Honey balsamic.
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