Salty Steaky goodness!

Pauline (another one of my besties :-) and I share a passion for cooking. Where I am weak, she is strong and vice versa. Our culinary gifts are complimentary to each others, and we have so much fun in the kitchen! We also both share a passion for SALT. This was a random recipe that we made one night that turned into a favorite fallback for steak. I will warn you that it is SALTY, but oh so delicious.



"Steak Robear"
Ingredients:

3/4 cup soy sauce
1/2 cup dry red wine
1/4 cup lemon juice
1/3 cup orange juic
5 garlic cloves (peeled and pressed)
1/2 tsp pepper
pinch of cayenne
2 1/2 - 3 lb London Broil (or favorite steak, cut to 1-1 1/2 inches thick)
1 cup mayonnaise
2 Tbs Olive Oil

Procedure:

Combine all ingredients (except Mayo and olive oil) in a 1 quart heavy duty zip loc bag. Seal and let marinade for at least 4 hours. Transfer steak to a plate and pour one cup of the marinade into a heavy sauce pan. Bring marinade to a boil and let reduce by half. Place in the refrigerator to cool.

Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steak, uncovered, until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer registers 120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes.

While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely. Whisk in mayonnaise until combined well and chill, covered, until ready to serve.

Cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve at room temperature or slightly chilled, with mayonnaise.

One last homage to Salt