Chef and Educator Alan Zox thinks you can eat well and eat healthy. For over 25 years Chef Zox has been sharing his expertise as a restauranteur, educator, caterer and columnist. He grew up in Des Moines, Iowa and honed his cooking skills under the influence of his Lithuanian grandmother in a home that was centered around good food.
With a Ph.D and two Masters degrees in Cultural Anthropology and Sociology from Rutgers University, Chef Zox became a college professor but his real passion was food. He entered the Culinary Institute of America and then went on to founding an award-winning gourmet restaurant. Since then Chef Zox has been a culinary instructor and caterer and has continued to cook in Four Star restaurants as well as popular cafes.
Currently Chef Zox operates a catering business, writes a weekly newspaper column and runs culinary workshops on Cape Cod. Check out his website: http://zoxkitchen.com/. Chef Zox also writes a column for Long Island Weekly: http://www.longislandweekly.com/category/columns/chef-alan-zox-zoxs-kitchen/ where this Wednesday his column features a tribute to Memorial Day and 2 soft shell crab recipes.
And if you’re thinking about a nice juicy steak on the grill this Memorial Day weekend, try Chef Zox’s recipe for Marinated London Broil with Creamy Horseradish Sauce. Don’t worry if it rains (heaven forbid) as this steak is just as good cooked on the broiler. Enjoy!!
Marinate 3 pounds top round, top sirloin or Flank, all priced fairly closely- 3-4 hours, and remove to roast until medium- rare. Cover with aluminum foil for 1- 2 hours. Slice when ready to serve with sauce on the side.
Preparing Marinade for Beef
3 Pounds beef
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon freshly ground black pepper
¾ teaspoon salt
¼ teaspoon garlic powder
1 cup Extra Virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon rice wine vinegar
2 tablespoons light soy
1—Mix all ingredients together and transfer to a large zip-loc bag. Seal and press bag gently to combine ingredients. Poke the beef with a sharp knife —in a few places on both sides. Place beef in bag and seal. Turn several times to coat meat. Refrigerate, turning a few times, for at least 3 hours and up to overnight.
2—Fire up the grill or preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer.
3—To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.
Creamy Horseradish Sauce
• 1/4 cup prepared horseradish
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 shake of Worcestershire sauce
• 1 tablespoon cider vinegar
• salt & freshly ground black pepper
• 1 teaspoon finely chopped fresh chives
Combine all ingredients, mix and refrigerate.