My old gas grill died last week. At the end, it had fewer jets working than the candles on a toddler’s birthday cake. After a brief ceremony – recalling some really great outdoor meals and a few I’d rather not mention -– the grill was laid to rest. We like to think it’s in a better place – without bird droppings.
I am now the proud owner of a new gas grill with 4 burners – and they all work. It also has a side burner for sauces and to keep things warm. The surface area is big enough to hold 10 pork butts. It will heat to 500 degrees in less than 3 minutes. Bring it on!
To break in my new grill I bought a London Broil.
The word London Broil is somewhat misleading. It is not a cut of meat, but a way of cooking and preparation. London Broil is traditionally prepared with a flank steak, but it could be a sirloin or a top round . The flank is a tasty cut of meat from the belly of a steer, below the short loin. It’s a long, flat cut with incredible flavor, but it tends to be a little tough and chewy.
Flank steaks were once very economical cuts of meat, since they were not up to snuff when compared to sirloin, T-bone, rib eye, strip and other prime steak cuts. Then “London Broil” became a household name and people bought more and more flank steaks and the price, naturally, went up. The London Broil is still a good value, even with the higher prices, but I like the cut because of the flavor. And they make fantastic sandwiches the next day. Funny, but there are always leftovers with flank steak. People will eat the initial serving, but rarely seconds. That’s why there will almost always be leftovers.
Because flank steaks come from a well-exercised muscle on the cow, it is naturally tough. Therefore a marinade is in order, to help break down the fibers. When the meat is cooked quickly and sliced thinly across the grain, it’s always a hit.
But since I was cooking outside, I decided to cook it all on the grill. Along with the London Broil, I served grilled zucchini with parmesan cheese and grilled potatoes.
The potatoes were a new find.
I was poking around in the frozen food section and saw them – Purely Potatoes from a company called McCain. They are whole, baby, skin-on potatoes, flash frozen. I thought they would be handy to have around because I would always have a starch on hand, and I can choose the number I want to serve – be it a dozen or just a few. These are real potatoes, all-natural and they are very good – particularly on the grill.
To prepare the whole potatoes and zucchini (which I cut in half lengthwise), I first put each in the microwave for about five minutes, rotating once. Then I removed both and marinated each in a little olive oil. Ideally, you will cook the vegetables in the microwave until almost done, then finish on the grill.
On the grill, I place the zucchini flesh down until slightly brown. Then I flip them over and sprinkle on fresh, grated parmesan cheese along with salt and pepper and a dash of Lawry’s Seasoned Salt.
When the cheese melts on the squash, they are ready. I rotate the potatoes a few times to brown.
To prepare the flank steak (recipe below), I marinate the beef for about three hours, starting out in the refrigerator and leaving out on the counter for the last hour. The quicker you cook the steak, the juicier it will be, and in this case, juicier means more flavorful and tender.
When done (I like medium rare), let the meat rest for about ten minutes, then slice as thinly as you can – on an angle, not vertically.
When you’re cooking on the grill, why not cook it all on the grill?
Marinated Flank Steak
(London Broil)
¼ cup EVO
4 cloves chopped garlic
¼ cup dry red wine
¼ cup Balsamic Vinaigrette
¼ cup soy sauce
1 dash Worcestershire Sauce
Put all ingredients in a Zip Loc bag and marinate about 3 hours, turning regularly. Cook on a hot grill, about 4 minutes per side for medium rare. Enjoy.