London Broil with Soy Citrus Mayonnaise

Ingredients

• 6 servings grilled country bread toasted
• 1 pinch cayenne 
• 0.5 cup cooking wine dry red
• 5  garlic cloves peeled smashed
• 0.3 cup juice of lemon fresh
• 2.5 lb top-round london broil thick ()
• 1 cup mayonnaise 
• 3 tablespoons olive oil 
• 0.3 cup orange juice fresh
• 1 bunch scallions cut into 3-inch lengths
• 0.8 cup fine-quality fermented soy sauce 
• 0.5 teaspoon pepper white

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• sieve
• kitchen thermometer
• ziploc bags
• cutting board

Directions

1. Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag.
2. Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours.
3. 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 (see cooks' note, below). Bring steak to room temperature, about 30 minutes.
4. 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 center of steak registers 120°F, 10 to 12 minutes.
5. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare).
6. While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely.
7. Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
8. 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.
9. Serve at room temperature or slightly chilled, with mayonnaise.
10. •Steak can be marinated up to 1 day.•Soy citrus mayonnaise can be chilled up to 5 days.•If reserving remaining marinade for another use, strain and cool completely, uncovered, then freeze in sealed bag. Thaw, then boil 1 minute before using.*Available at Uwajimaya (800-889-1928).