London Grill with Soy Citrus Mayonnaise

Ingredients for London Grill with Soy Citrus Mayonnaise

• 180ml fine-quality fermented soy sauce*

• 120ml dry red wine

• 60ml fresh lemon juice

• 80ml fresh orange juice

• 3 matskedar olivolja

• 1 bunch spring onions, cut into 3-inch lengths

• 5 garlic cloves, smashed and peeled

• 1/2 teskedar vitpeppar

• Pinch of cayenne

• 2 1/2 to 1.4kg top-round London grill (1 to 1 1/2 inches thick)

• 240ml mayonnaise

• Accompaniment: toasted or grilled country bread

• en snabbavläsande termometer

Combine soy sauce, red wine, juices, 2 tablespoons oil, spring onions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag. Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours.

Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use . Bring steak to room temperature, about 30 minutes.

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 inserted horizontally 2 inches into centre of steak registers 49°C, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-57°C for medium-rare).

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.

Holding knife at a 45-degree angle, 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.

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