This was one of my favorite dishes growing up. I loved it with a passion, and I actually cooked it for the family on the grill. This was the steak we had at our annual Father’s Day Barbecue when I was growing up. Those were the best times. Like my mother said often in the last few years, “Where did the time go?” Over the years, whenever I made this for my mother, Shirley, she would say, “This is the only food I can eat and eat and eat.” I cooked this often for my kids and for my parents when my kids were growing up, and at family barbecues. My father Murray always said that this was the only steak he really liked. People were always shocked to hear that the steak was london broil, and how simple the marinade was. I think my mom actually got the recipe for this from our neighbors, Lenore and Arthur Velinsky.
So this past weekend, my son Danny requested that I make this for dinner for his friend Stephanie. He wanted it to be the standard steak dinner I had growing up and I cooked for my kids all the time: steak, french fries, salad, and LeSeur peas. I added buttermilk biscuits and homemade chocolate chip ice cream with my homemade hot fudge for dessert to the menu. Then Danny’s other great friend Mindy joined us. Okay, this steak came out beyond beyond. It was like butter, and so, so juicy. Stephanie couldn’t believe it was london broil as she ordinarily hates that cut of steak.
All I can say about the steak is wow.
all you need is:
top round london broil- Look for an oyster cut if you see it. Look for a piece about 1 1/4 in. thick. I bought this steak at Costco and it was phenomenal! In the package came 2 steaks, and I made both.
The night before: Place steak(s) in baking pan. Pierce all over with fork. Sprinkle very lightly with Adolph’s unseasoned Meat Tenderizer. Pour about 1/2 bottle of original Catalina dressing over the steak(s), and spread over with a spoon to cover- even the sides. Flip steak(s). Pierce with fork. Sprinkle lightly with the Adolph’s. Pour remaining dressing over steak(s) and spread nicely. Cover pan with saran and put in fridge.
Next day - Take steaks out of fridge maybe 30-45 min. before you are ready to grill them. Heat up grill on high. Place steaks on grill. Here’s where it gets a little tricky. You want the steaks to form a crust on the bottom, because that’s where the amazing flavor will come from. I place the cover down on my grill after the steaks are on. But if there aren’t a lot of flames, you won’t get that crust. There isn’t that much fat in the london broil, so you may not get enough flames. So this is what I do. But you have to be careful- and an expert griller to use this technique. And you have to be an adult to do it. I take the cap of my bottle of corn oil, and I fill it with oil. I drizzle some oil on the top of the steaks. This oil drips down and causes very large flames to form. Then I put the top down for a few minutes, and repeat if necessary till the bottom of the steak is nicely charred. I flip the steak and repeat. Once both sides are charred, using the oil isn’t necessary any more. Now, I have a really crummy propane grill, but if you have a much better grill, you might not need to use this technique with the oil.
I’m pretty good at being able to tell when my meat is done. But if you can’t tell, just slice one slice off an end to see how it’s going. We like our meat medium rare.
When meat is done, take off grill, and place on clean cutting board. Cover with aluminum foil for about 5-7 min. Then slice meat sort of on the diagonal about 1/8 to 1/4 inch thick using a good knife, depending on how thick you like it. Place on serving platter and drizzle with juices from cutting board and serve.
for my amazing -not homemade- french fries:
Heat corn or canola (I prefer corn) oil up in a large saucepan- you will need at least 32 oz. of oil. Watch the oil. If it gets too hot, it will start to catch fire. I’m guessing it’s about 350 degrees or so. Take about 20-24 oz. of Nathan’s Frozen French Fries out of the freezer and place carefully in the hot oil. I guess alternately you could use a deep fat fryer, which I don’t have and I don’t need. Cook over medium high heat till crisp and brown- about 20 minutes or so, and wrap in paper towels for a minute. I just line the serving bowl I’ll be using with paper towels. Then when everything is ready to go on the table to be served, I just dump the fries out of the paper towels into the bowl. Sprinkle nicely with kosher salt and serve.
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