Every week we’ll post a recipe that we both made. This week’s recipe was London Broil, found over at AllRecipes.com. Printable recipe can be found at the bottom of this post.
This week’s recipe was Nance’s choice. Since we here at Crooked Acres are voracious meat eaters, I was ALL FOR this one.
Let me just say here that someone known as Future Nance can NEVER give me shit for the money she spends on ingredients, because HELLO? The recipe called for FOUR pounds of flank steak, but when I saw the price, there was no way I was buying more than two pounds – which still cost almost $16. I mean, come on – seriously? I thought flank steak was a cheaper cut of steak, no?
(To be honest, I don’t know shit about different cuts of steak, because I never bothered to learn.)
Firstly, mix all your marinade ingredients together in a bowl, like thus:
Then make “diamond cut” scores in both sides of the meat. I don’t have any clue what that means, so I slashed randomly at the steak with a sharp knife and called it good enough.
Rubbed that side of the steak with half the marinade:
Then flipped the steak onto a big piece of foil, and slashed and rubbed the other side of the steak.
Then you wrap that shit up and stick it in the fridge for 6 hours or overnight or three days or whatthefuckever. (I left mine for six hours.)
And as a side note, I put the foil-wrapped steak on a big plate, because you’re supposed to flip the whole package over every couple of hours, and I knew that no matter how tightly I’d wrapped the damn thing, it was going to leak. And it DID.
Once it sits all day (week, year), you grill the steak. Only, look at me. Do I look like I ever ever grill anything, ever? I do not, so that became Fred’s job.
We don’t have a gas grill, by the way. Someone who is not me feels that foods grilled on a gas grill do not taste “right”, I assume because there’s not the overwhelming taste of lighter fluid. I’d (have Fred) grill more often except that I am beginning to loathe stuff cooked on a charcoal grill and I’d just rather slap it down on the George Foreman and call it grilled.
(I’ve been planning for about FOREVER to buy a small gas grill. Perhaps by the time I’m 75, I’ll actually have done it. DOUBT IT.)
(True story: back when I was in my 20s and living with my sister and our kids while my then-husband was stationed in SC, my father got a new gas grill and passed his old one on to us. It worked just fine except that the starter thingy didn’t, um, start. So I had to open the gas, let it hiss out for a few moments, and then light it with a lighter. I did this many times with no problems, and then one day my friend Liz was coming over to join us for dinner, and I turned on the gas and then got distracted for a minute talking to her. While all that gas hissed merrily out. Then I turned and flicked the lighter, and this fucking FIREBALL shot out, singed off my eyebrows, some of my hair, and the hair on my arm. And that was the last time I touched that grill. I’m lucky it didn’t burn my stupid face off.)
My point being, Fred did the grilling on our crappy little charcoal grill.
Look, steak on the grill:
Steak on the plate, after we’d each hacked a piece off of it:
Clearly, we prefer our steak medium-rare-ish rather than shoe leather. It’s tasty that way, and if you whine about how you think medium-rare (?) steak is nasty, just remember no one asked YOU to dinner, motherfuckers.
The verdict? Very good. In fact, Fred liked it so much that he requested we have it again for dinner last night (I made the above steak last week). I got a smaller flank steak, marinaded it, and then seared it in a pan on the stove and finished it in the oven (I’ll add directions for that in the printable recipe in case you’re interested), and it was damn damn DAMN good. Highly recommended, and this is going into regular rotation without a doubt.
Kudos to Nance for her bad-ass recipe-choosing skillz.
9/16/12, edited to add: I used the marinade on a small piece of sirloin I had in the freezer, seared it on the stove and finished it in the oven, and it was OUTSTANDING. Two thumbs up to the marinade, no matter what cut of meat you use!
I’m the one that picked this recipe because I had it in the freezer and didn’t know what to do with it. I’m not the only one that goes grocery shopping in this house. The husband will occasionally pick up a few things at the store when I run out of steam (and ideas, which is why we have this site but that’s a story for another day). Rick saw this at the store, noticed that it was on sale ($6.99/lb!) and grabbed it.
Here I was with this hunk of meat sitting in my freezer and the only thing I know about it is that it’s supposed to be cheap and tough. I don’t know where I heard this rumor, but I know that I had it filed away in my brain as something that I needed to remember. And that’s the reason why I never look at this meat at the grocery store. Also, the fact that one of the supposedly cheapest cuts of meat in all the land cost $6.99/lb! on SALE blew my mind.
I googled for a recipe and although I found a shit-ton of them, this one caught my eye because of the star rating. 4-½ stars works for me! Speaking of stars – did y’all know that we have star ratings (in the comment section) too? I wanted to turn them off because I think they’re ridiculous, but apparently the more stars you have the easier it is to be found on Google (or some shit, I skimmed). They’re part of the recipe plugin and I can’t make them go away (I can’t control something – ugh!) . So now I just hit every single one of the stars when I comment just because I can. If it means we get more people coming in and gabbing about food, I’m all for it. I love hearing what you guys think (and your ideas, and the recipes that you use, etc.). I’m known in the online journaling world for being a hater of comment sections, but our comment section here (and believe it or not, the one on my own site) has proven to be a great addition to the over-all website experience. Look at me, a bullhead changing my mind about something!
Okay, 375 words in and I still haven’t said anything about the actual recipe. I’m a wordy motherfucker today. What? There is no way I can go without throwing a great swear word in. That’s one of the things this web site is all about! Fuck yeah!
The recipe calls for everything to be mixed into a bowl. Please note: New Polish Pottery bowl. Please also note that I picked this up at a HUGE discount ($4.99) because it’s an imperfect. I will never pay real money for stuff like this. You need to know that because I don’t want nobody thinkin’ I’m rich and tryin’ to hit me up for mah money. hee!
Am I the only one that instantly gets annoyed when it’s all 1 teaspoon of salt – 3 tablespoons of this – 1 tablespoon of that – ¼ teaspoon, blahblahblah. It damn near killed me to follow this recipe to the letter and measure everything out exactly as it says instead of just tossing shit in. I know I could have avoided this if I had actually read the damn recipe before I picked it, but I blame Robyn because she rushed me.
If a recipe calls for cloves of garlic, I’m pulling my shit out of this jar. It’s only $4.72 at Sam’s Club and it saves me a shit-ton of time. No way are you going to see me messing around with a real garlic clove on this site. That’s just Pioneer Woman Food Blogger Nonsense and I’m not partaking. Moving along…
I was a little wary of dumping this all over the meat and just wrapping it in foil.
As you can see, I wrapped it up really well because I was so worried.
And as per my usual (ask my husband), I was right. LEAKAGE, GODDAMMIT!
Let me show you why this is such a big deal. You see that up there? That is a HUGE deal at my house. I fucking fret over paying as much money as I do for the HEAVY DUTY version of this aluminum foil. It does better than a lot of brands out there, but a part of my brain loses its shit when this stuff doesn’t work perfectly.
So I wrapped it up in this junk, slapped it on a plate (still expecting the worst) and put it in the refrigerator.
This is what it looked like on the grill. Poor Rick, he never stood a chance with this piece of meat because I told him to make sure he used our meat thermometer to ensure it was done. Although I hate to see any pink in my meat, I expected to see it this time due to the fact that the instructions said 3 to 7 minutes per side (and I’m trying to follow the directions exactly, Jane). In all the hoopla of getting dinner ready I think he only heard that I wanted him to make sure it was DONE and he assumed DONE like I want my steak (which is absolutely NO PINK).
Holy Chewy Meat, Batman! This freaking meat was so goddamn tough that I swear I had to chew it 50 times before I swallowed and even then I felt like I had a lump in my stomach. I can’t blame the recipe because the marinade was really good. I guess this type of meat is just not my cup of tea. Trey liked the taste of it (not the toughness) and Grandma Tube-top said that she liked it once she sliced it paper thin. Rick just said it was good because he’ll eat any type of meat.
I’m probably just gonna pass on this recipe only because I don’t see this cut of meat coming into my house again. Heh.
- 1 clove garlic, minced
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 pounds flank steak
- In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
- Score both sides of the meat, diamond cut (or slash randomly if you're an idiot), about ⅛ inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.