Sunday, October 25, 2009

London Broil with Peppercorn Marinade



Ah... a weekend day without rain.  Haven't seen one of these in a while.  I assumed I should just take advantage of the opportunity and make it a double grill day.  I had been craving some buffalo wings so I grilled a big batch and even upped the ante and went with the extra hot buffalo sauce.  Mark stopped by to help me finish those off and honestly, I kinda forgot to take pictures.  Enough about that.   Moving on to dinner.

I find that deciding what to grill can sometimes be difficult.  I'll spend way too much time flipping through books, or browsing some other grill master's blog to see what they've been up to. ( I added links to some of my favorite grill blogs out there that i've come across ) So, I'll sometimes tell Alexis to just buy whatever looks good at the market and surprise me.  This weekend she brought home a london broil.  I've never actually grilled a london broil, and I wasn't exactly sure what part of the cow it was, but I have done quite a few flank steaks, and it looked pretty similar to me.  What was needed here was a little research.  I found and article on About.com by Derrick Riches.  Here is an excerpt:

London Broil, despite what you might find at the local meat market is not a cut of beef but rather a method of cooking. It was one of the first recipes to become popular in early restaurants and so the name London Broil because synonymous with a cut of meat. Originally that cut of meat was flank steak, but over the years the name has been applied to almost any cut of beef that is very lean and less tender. Hence you might find London Broil being a steak or a roast that comes from the sirloin or round sections of cattle. This of course makes the whole thing very confusing.

So, clearly that made no sense to me and I am still confused.  Off to get a beer and start a fire then.




So, I had the london broil, flank steak, skirt steak, piece of cow resting in a black peppercorn marinade all morning long and the plan was for two zone high heat fire.  It's best not to cook these types of steaks past medium rare and to serve by slicing thin across the grain. (think fajitas).  We paired the steak with some cheesy mashed potatoes and corn and it made for a nice fall, Sunday dinner.

By the way, this wooly catapillar says it's going to be a mild winter.... and no I didn't grill him.

4 comments:

  1. The entire meal sounds fantastic. By the way, I spotted one of the wooly caterpillars in our yard, too.

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  2. I hear that wooly caterpillar is very good grilled if you use enough ketchup. ;-D

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  3. mmm...crunchy catapillar skewers. yummy.

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  4. That sounds like something you might enjoy on Isle Royale, not Elkton.

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