Well, Hello. I was looking at the local grocer’s flyers for this week while I was making out my grocery list and I see that London Broil is on sale. My family loves red meat, but I am not good at selecting good cuts or grilling it as a pleasant experience. Anyone can buy an $8.00-$12.00/lb cut of meat—although I bristle at buying enough for a family of 5. My first attempt at London Broil-and several attempts thereafter- I cooked it and the best thing you could say was “mighty good chew”. This recipe is great and tenderizes it so that everyone can enjoy it. I hope you do, too. It’s important to let it marinade for at least 3 hrs. Another important thought-don’t overthink your recipes. Use what you have. If you don’t have lemon juice use vinegar. If you don’t have fresh herbs or garlic, use dried. I’ve also had friends tell me they used the same process but used italian dressing instead. It already had the seasonings and cut the preparation time when they were in a rush.
makes 3 – 4 servings
1 1/2 pounds top round
1 tablespoon monosodium
glutamate (MSG)- can use flavored meat tenderizer
1/3 cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar- can use white or any flavored vinegar you have
Directions: Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with MSG or meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour. In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour. Preheat grill for hot heat. Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.
As long as you have the grill going, here’s a side dish to make the dinner complete. You can make one foil packet or make several small ones using each individual’s personal taste. For those that don’t like onions, or any other item, leave it out for their packet.
2 1/2 pounds new potatoes, cut into 1/4 inch thick pieces
3 ears of corn, cut into 3” sections
1 16 oz pkg whole mushrooms, washed and left whole
2 medium onions, sliced 1/4 inch thick
1/2 pound fresh broccoli, or cauliflower or a combination of each,
broken into large flowerets
1 sprig fresh rosemary or 1/2 tsp dried
1 sprig fresh thyme or 1/2 tsp dried
2 tablespoons olive oil salt and pepper to taste
1/3 cup olive oil or a combination of real butter and olive oil to equal 1/3 cup
Directions: Preheat an outdoor grill for high heat. In a large bowl, combine the vegetables, rosemary and thyme. Cover with olive oil, salt and pepper. Toss to coat. Using 2 to 3 layers of foil, or one layer of heavy duty foil, create desired number of foil packets. Brush inside surfaces of packets liberally with olive oil. Distribute vegetable mixture evenly amongst the packets. Seal tightly. Place packets on the prepared grill. Cook 30 minutes, turning once, or until potatoes are tender. Enjoy!
I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@hotmail.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
