From: Bob T Craft
Date: Tue, 4 Jul 2000 23:22:07 -0400
On Tue, 4 Jul 2000 00:37:20 -0700 Dutchman writes:
> What a day, huh? Here we have a bunch o'big ol'bad gun tottin'
> MEN swappin' recipies like a bunch of PTA soccer moms!
> ....least I sent mine off list:-)
A Challenge I Can't Resist ;-)
Besides, everyone knows camo netting makes the best curtains...
London Broil Sandwiches. (or just plain London Broil)
London broil is basically a thick cut of lean steak or roast, usually
a chunk of shoulder, top/bottom round or sometimes something else.
About an inch and a half to two inches thick is what ya want.
It's usually lean & kinda chewy too, but we're gonna fix that ;-)
Take the meat & place it in a 1 gallon ziplock type bag with about
one quarter cup of GOOD soy sauce. To that, add a healthy shot of
fresh ground black pepper. Seal it & throw it in the fridge overnight.
About an hour or two before dinner, remember where the steak is hidden
& take it out & let it come up to room temp on a plate.
BUT save that juice in the bag & coat both sides of the meat w/fresh
ground black pepper & a little garlic.
Now the hard part...
Make sure the grill is ready. (this includes actually owning one)
(assuming gas grill from here on)
Preheat the one side to about as hot as you can stand & then throw the
meat on. Then immediately, turn it down to low. Leave the other side
OFF.
About 5-10 mins on one side & then flip it before it burns. Cook over
heat for another 5-10 mins & then move to "cooler" side & flip again
while getting rest of house/picnic/chaos in order for about 5-10 mins.
(CLOSE the grill lid while yer doing this)
Before taking it off the grill, dump the soy mix outta the bag on to
which ever side looks the driest after moving it back to the hot side,
dry side up.
Let it get up to a good steaming heat again & take that food to the
table.
Now, slice that steak across the grain into about one eighth to one
quarter inch thick strips. Yes, it is supposed to be served pink
(medium) or even better if bloody(rare)
It's now ready to serve w/Knorr's or whoever's (really easy) Bernaise
sauce either on a round(kaiser) roll or on a plate w/baked potatoes
This will clog any artery ever made.
Fire is hot.
It'll clog veins too.
Forks are sharp.
Did we mention really fattening ?
Knives are really sharp.
You can't imagine how fattening this really is.
Don't run with that, it's sharp.
BobC
PS You can also marinate w/cheap burgundy wine.
If ya wanna go C&R get it from Century's wine caves ;-)
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