Paul, this one’s for you.
London Broil (this recipe originally from www.allrecipes.com)
1 minced garlic clove
3 tb. soy sauce
1 tb. Worcestershire sauce
1 tb. ketchup
1 tb. vegetable oil
1/2 ts. pepper
1/2 ts. dried oregano
Flank Steak up to 4 lbs.
Mix up ingredients in large sturdy zip-lock bag. Trim any fat off steak and place in bag. Refrigerate, turning bag occasionally, for at least 5-6 hours.
Marcus’s special grilling techniques: Turn grill on high and sear both sides for about 1 minute per side. Turn heat down to medium, then grill for approximately 7 minutes per side. Note: Grilling time varies depending upon thickness and size of steak. This cut of meat is best prepared medium to medium-rare.
You must serve this steak with sauteed onions and mushrooms. Absolute must. Twice-Baked Stuffed Potatoes are fabulous with London Broil, too, but aren’t absolutely required.
Marcus and I like buy up the steak when it is on sale, trim it, combine it in a bag with the marinade, and freeze it. That way, we just take it out of the freezer and it marinates while it thaws. Clever, huh? Actually, that was a tip from my grandmother, who is an amazing cook. Anyway, that was some of our favorite recipes. Tomorrow, maybe some actual quilt pictures!