Wednesday, October 14, 2015

Easy Assembly - Marinated London Broil With Potatoes & Arugula

Don't cook, assemble!

This is the mantra I always return to in attempting to keep my hors d'oeuvres simple and largely make-ahead so that I too can enjoy my own parties instead of being stuck in the kitchen. This smart strategy comes directly from Ina Garten, one of my easy entertaining muses. 

Last weekend, I applied the same concept to a main course that I created thanks to some visual inspiration  -- THIS mouthwatering dish from Barbuto NYC which fortuitously appeared my Instagram feed at just the right time...  

I had to have it. And because I could see that Jonathan Waxman's celebrated restaurant's creation was composed of just a few basic elements, I didn't feel compelled to try and hunt down the recipe. Instead, I thought about the big components (meat+potatoes+greens), and considered the food items I already had on hand (mainly, a very nice and comparatively affordable London Broil we'd grabbed on sale). From there, I created my game plan (London Broil lends itself to marinating) and a short shopping list (Mixed Potatoes, Arugula and Bleu Cheese).  

A few hours later, we had ourselves one delicious weekend dinner. The moral? When you don't get hung up on achieving perfection wonderful things are bound to happen.

Marinated London Broil with Potatoes & Arugula - Inspired by Barbuto, Photo: NK

Am I neurotic? Definitely. Do I often overthink my cooking? Sure. 
I do it so you don't have to.
BUT, you can still turn out a great, easy meal without all that angst. Turning your everyday cooking into something special is simple if you: 

Use delicious ingredients
Keep them in their simplest form
and assemble them beautifully. 

That's what today's meal is all about --- finding food inspiration and running with it. 

The largely visual world of the internet is great for this. From Pinterest, to Instagram to good old cooking mags, there's nothing wrong with using images to assemble your own winning recipes - your way. Do so without fear of failure. Keep things basic and build on what you know. The results will probably surprise you. The below is not really a recipe as much as a roadmap - don't hesitate toT put your own twist on it and have a little fun. 

Marinated London Broil With Rainbow Potatoes & Arugula
Inspired by Barbuto/Jonathan Waxman + Marinade by Epicurious
Serves 6 

You will need: London Broil + Your Desired Marinade Ingredients + Mixed, Small Potatoes + Greens of your choice like Arugula and crumbled Bleu Cheese (+ Olive Oil, Salt, Pepper)

Step One - MARINATE - Prepare the Marinade as below and let London Broil sit for 4 to 24 hours using the Epicurious recipe below. You can also feel free to sub-in any well flavored grilled Steak that suits your taste (Hanger Steak as in Barbuto's original dish, or others such as Flank or Skirt would be great choices). 

Grilled Marinated London Broil - Screen Shot & Recipe Courtesy of Epicurious

Step Two - Start your grill for the Steak (or ready your stovetop grill pan) and Preheat the oven (450 degrees for your Roasted Potatoes). Now prepare your Greens - Spinach, or Arugula would be good choices. Wash them, dry them and place them in a bowl. Sprinkle with a little Olive Oil, Salt and Pepper. Set aside. Now roast your Potatoes -- toss 2.5 Lbs of assorted small Potatoes, cut in half if you like, (we used Purple Potatoes, Fingerlings, and Baby Yukon Golds) in Olive Oil, Salt and Pepper and BAKE them until tender - for about 30 minutes at 450. About 25 minutes before they are done, begin grilling the Steak until medium-rare (see timing and directions ABOVE). When it's finished and medium rare let it rest for 10 minutes. Slice Steak against the grain. 

Step Three - Serve - Arrange all ingredients on the plate as pictured and sprinkle with crumbled Bleu Cheese. If plates have gotten cool you can put them in the oven for a minute to rewarm.

Serve and enjoy!  

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