There was a big hunk of beef on the grill tonight masquerading as a London Broil. Those of you in the know understand that although it might say “London Broil” when you find it in the meat case at the supermarket, it is really a large flank steak with a good marketing department. Which it needs, as this is typically a tough cut of beef without a lot of flavor.
This one sat in a marinade of soy sauce, Worcestershire sauce, minced garlic, and dried rosemary overnight. Good thing too, as most of the flavor came from the marinade. On the other hand, the twice-baked taters were very tasty. Four large russet potatoes were baked on the grill until done, removed, and cut in half. The innards were scooped out and combined with some butter, milk, shredded cheese, salt, and pepper, then hit with an immersion blender until they were smooth. This mixture was spooned back into the potato skins, more cheese sprinkled on top, and back on the grill they went until the cheese was fully melted.
The London Broil was sliced thin, but could have been sliced thinner. It wasn’t bad, but in the future I’ll spend my money on some other cut of beef. The taters were outstanding, and the leftovers will likely go on the menu again tomorrow night. We’re supposed to get snow tomorrow, so although the plan is to cook outdoors, I’ll probably pick something that grills up quick and limit the amount of time I spend outside.
No Excuses, but no reason to be silly about it…