Good Monday everyone. Today I would like to tell you about the London Broil.
I guess it all started on Friday evening when I was thinking about dinner for the weekend. On Saturday my mother, grandmother and I were going to see the production of Billy Elliot, and I thought that a UK themed dinner would be a grand idea. So off I went in search of something interesting to cook after seeing the spectacular play. The London Broil popped up in my searches, so I dug a little further. It would appear that this dish is not from across the pond at all, but a North American invention of marinated Flank Steak, grilled and sliced thin across the grain.
Canadians have this thing where they like to make stuff their own. The London Broil is no different. We have taken the flank steak and butterflied it, then wrapped it around ground meat. The filler meat depends on the area, Toronto uses ground Flank Steak mixed with herbs and spices etc., St. Catherines prefers to use a pork sausage (sans casing), you can even find your London Broil stuffed with veal in some areas.
For more information on the London Broil, visit the Wiki page.
London Broil Filling
Evenly space the steaks on the wine–soaked plank and plank grill for 30 to 35 minutes, basting liberally with barbecue sauce durring the final 10 to 15 minutes of cooking time, until the ground meat is fully cooked but still juicy. Remove from the grill; cut away the strings and serve.
Bubble and Squeak
What a delicious, not quite British, dish. Served with a little Bubble and Squeak – grill style! Do you have theme nights? What was your favourite theme night menu?
With Grilled Sweet Potato Medallions
An Asian-inspired flavour with a caramelized honey outside.View Details
With Roasted Garlic Gravy And Brown Sugar Carrots
Roasted Lamb Steak is fantastic, especially when served with a lovely roasted garlic gravy, and potatoes and sweet brown sugar and butter braised carrots.View Details
This fresh salsa comes together fairly quickly and makes a fantastic and fresh addition to your nachos and tacos.View Details
Barbecue Style Tacos
Beef Carne Asada is Mexican barbecue style shredded beef marinated in chili spices. It’s particularly good on tacos and in burritos, but can be used in just about anything you would normally use ground beef for.View Details
With Injected Baked Potatoes
What if you can make beef more tender and melt in your mouth? “But How?” I hear you cry at your monitors! Inject your beef with a combination of red wine, beef stock and butter!View Details
Marinated For Good Measure
Heat it up or chill it out with your choices of curry paste and chili sauce. This saucy chicken recipe goes well over a bed of grill roasted vegetables and jasmine rice.View Details
With Rum BBQ Sauce
Nice and crispy skin with a sweet and tangy sauce caramelized over top. Tuck in to these legs, but beware, you will need some wet-naps.View Details
Nice Meat Spice
Ghost Pepper Turkey Meatballs are pretty versatile. Paired with pasta and marinara, or eaten as an appetizer, you can’t go wrong with these spicy bites of meaty goodness.View Details