Skip to main content

London Broil


London Broil used to be a way to cook lean cuts of marinated beef quickly to medium rare. The meat was then sliced thinly on the diagonal. Now it usually means a top round cut.

Marinade:
1/4 cup red wine vinegar
1/8 cup olive oil
1 teaspoon minced garlic
1 teaspoon balsamic vinegar
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
2 tablespoons low sodium soy sauce
1/2 teaspoon molasses
1/8 teaspoon white pepper
2 teaspoons Worcester sauce
1 teaspoon key lime juice

Begin by whisking the marinade ingredients in a measuring cup until well blended. Place meat in a zip top freezer bag. Add marinade and refrigerate for at least two to three hours. About a half an hour before cooking, light you charcoal grill and get a nice bed of glowing coals. I like the charcoal grill over gas because I can place a few chunks of hardwood on at the last minute. I like to use cherry, but oak or hickory are also good choices. This gives an extra smokey flavor to the meat.

Place meat on the grill cooking about 4 minutes each side. Adjust time depending on the thickness of you cut. Remove and allow to rest before slicing. Slice thin on the diagonal and serve.


Comments

Popular posts from this blog

Butternut Squash Lasagna

The holidays are a difficult time if you are dieting. My wife saw a recipe for a low-carb lasagna in a magazine, and asked me to make it. I read it and thought, it just wasn't lasagna. I went through the pantry looking for ingredients that would create a healthy and delicious meal.
There are two ways to make the noodles. You can slice them by hand, or you can do it the way I do, with a vegetable sheet cutter on my KitchenAid mixer. Once you get the hang of using the sheeter, it's a breeze to slice long ribbons of vegetables that can be sliced to your desired length.



Ingredients:
8 to 12 sheets or slices of butternut squash
2 cups fresh spinach
1 can spaghetti sauce
1 can diced tomatoes
4 cups fat free mozzarella shredded cheese
1 pound ground turkey breast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 cup diced black olives
1 cup finely diced butternut squash
1 teaspoon olive oil
cooking spray

 Begin by cutting your "noodles". Next in a preheated pan, ad…

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans,  they are the right size for a satisfying finish. Fresh blackberries add just the touch.


Recipe:
Preheat oven and pans to 375 degrees.
Cream together:
4 tablespoons softened butter
1/4 cup sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup molasses
1/2 tsp baking soda
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
2 tablespoons  heavy cream
3 tablespoons milk

Add 1 cup pastry flour and mix together.
Add optional blackberries or raspberries.

Split batter between two small 6 inch or six 3 1/2 inch cast iron pans.
Bake 20 minutes until toothpick in center comes out clean.

Country Fried Steak with Sun Dried Tomato Gravy

Sometimes I just want comfort food. Country fried steak takes me back to my grandma's kitchen. This is a great recipe with the unexpected twist of sun dried tomatoes in the gravy and marinade.

Start by making the marinade. In a zip top bag add:
1/2 cup beef broth
1 teaspoon sun dried tomato spread
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder



Shake bag to mix well.
Add cube steak and let rest for 30 minutes.

While meat is marinating, start making the gravy. In a skillet, add 2 tablespoons​ butter and two tablespoons flour. Heat over a low heat until the butter melts, making a thick roux.

Add:
2 cups beef broth
2 tablespoons sun dried tomato spread
1 finely diced roasted red pepper
2 packets no-salt added beef bouillon
 Heat and stir until gravy thickens.


In  two bowls, add  half a cup of flour in one and two beaten eggs in the other.
Remove steaks from bag and lightly pat dry.  Dredge in flour, shake off excess flour and place in egg m…