Good evening and welcome to another WFD diary! Tonight I thought I would share a lovely meal step-by-step that uses a common and somewhat inexpensive cut of meat: London Broil. When I was growing up my mom would often grill London broil and it was one of the few steaks that I actually liked. I'm not a big steak fan but the trick to this one is marinating and the thin slices against the grain that make for tender meaty goodness.
So I hope you'll join me as I take you step by step with pictures through my favorite way to prepare this steak.
London broil according to the all-knowing Wiki:
Although many American butchers will label a cut of meat "London broil", the term does not refer to a specific cut. The cut of meat traditionally used is flank steak, but top round roast/steak is also commonly used. (snip)
The preparation of London broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill.
1 cup of soy sauce
1/4 cup of worcestershire sauce
1 tsp each of garlic and onion powder
4-5 grinds of black pepper
Now note I did not add any salt to this because the soy and worcestershire are both plenty salty. I just poured this into a gallon ziplock bag and then put the meat in. Seal up the bag and kind of massage it to coat the meat in the liquid. This then goes in the fridge to marinate for at least 2 hours and up to 8.
Step 2: Grilling
When you are ready to grill or broil pull the steak out of the fridge and let it come to room temp before putting it on the grill. This steak took about 4 minutes on each side in the Foreman grill.
Step 3: Resting
It is very important to let the meat rest after it is grilled. I placed it in a nest of aluminum foil and then loosely closed the foil up tent-like to keep it nice and warm and make sure no tasty juices were lost because I'm going to need them later;)
Step 4: Mushroom & Red Wine Sauce
This is a dead simple sauce to accompany meat and of course mushrooms are the perfect complement to steak.
While the meat rested I added 2 big pats of butter to the electric skillet and let them start to melt. Then I added 8oz of sliced white mushrooms. Liberally season with pepper but hold off on the salt until later. It can draw the moisture out of the 'shrooms making them toughen up if cooked too long.
Step 4a: Adding the parsley
When the mushrooms have sauteed in the butter and are starting to turn a lovely golden brown I tossed in a handful of freshly chopped parsley and a bit of garlic powder and a bit of kosher salt. Saute for a few minutes and then you're ready for the liquids.
Step 4b: Adding the liquid
At this point I added the meat drippings from the tray that comes with the Foreman grill and also poured out of the foil wrapped meat. To this I added about 1 cup of red wine. I used a lovely shiraz/cabernet but feel free to use whatever you have and like to drink. DO NOT bother with cooking wines. The reason chefs always tell you to use a wine you would drink is because the flavor gets concentrated in the cooking process and honestly if you wouldn't drink it then it probably won't taste very good in a sauce.
Step 4c: Reduced
I let this simmer for about 1/2 an hour until it was reduced to the point the sauce would lightly coat the back of a spoon. Taste for seasoning and add pepper or salt as needed. Then lastly add a pat of butter and let it melt and it will help to bind the sauce and give it that lovely sheen.
So what are eating tonight Kossacks? Share your recipes tips and stories below!