Beef Skewers

• 2 lbs Minute London Broil
• 1 ½ cups pineapple juice
• ½ cup building block sauce (recipe below)

Slice London Broil into long, 2-inch wide strips (you will be threading the meat onto skewers.)

Combine pineapple juice with basic sauce and marinate meat 2-24 hours. In the meantime, soak wooden skewers in water for 30 minutes to prevent them from burning. Thread the marinated meat onto the soaked skewers.

Heat grill pan (or broiler) to high and cook for 4 minutes per side. Alternatively, this can also be done on a gas or charcoal outdoor grill. Glaze with remaining marinade. Serve with broccoli puree and seared broccoli florets.

 

Broccoli Puree & Florets

• 1 (24-ounce) bag frozen broccoli florets
• 2 teaspoons kosher salt
• ¼ cup garlic oil (1 cup olive oil + 1 cup peeled garlic, microwaved on low for 15 minutes or cooked covered in a 300 oven)

Reserve 1 cup florets from bag. Place remaining broccoli into pot and cover with just enough water to cover. Bring to a boil and cook until just-tender, 10 minutes.

Drain and place broccoli florets into blender with 1 cup of the water it boiled into the blender. Blend until smooth, adding more liquid if needed to achieve a smooth puree. Add oil and puree.

Heat a cast iron pan over high heat and brush with 1 teaspoon oil. Place reserved broccoli florets in pan and sear for 3 minutes or so, until a dark brown color develops. Do not crowd the pan. Serve with puree and skewers.

 

Building Block Sauce

• ¼ cup lapsang souchon tea
• 2½ cups soy sauce
• ½ cup water
• 1 ginger bulb, peeled and roughly chopped
• 2 tablespoon brown sugar

Bring to a boil and simmer for 15 minutes. Strain. Place in container and use as needed. Store in your fridge covered, for up to two months.