Was London Broil a part of your childhood on occasion, when things shifted from the everyday burger, spaghetti, mac 'n' cheese or creamed ham on toast? It certainly was for me when my Mom would throw one of these steaks into the broiler. If you grew up with that rich, meaty Bonanza-like smell that rode out of the oven like a herd of fine cattle, chances are the memory hasn't been forgotten. When Baby and I moved into London Terrace a few years ago, around dinner time it seemed like all our neighbors were making London Broil when the opening elevator door paused on certain floors to envelope us with that definite, delicious aroma. Just the other day we were so inspired to broil the steak ourselves, with some creamy instant garlic-flavored potatoes and a slowly heated side of French-style green beans from a can with butter and salt. It all came out very well, and as confirmed by my Mom, all the meat needs is a little salt and pepper when placed in the broiler for about 10 minutes for sliced medium-rare perfection. Of course, hardly satisfied with that, we used a judicious sprinkling of Penzey's nostril tingling, Chicago Steak Seasoning with garlic, Tellicherry black pepper and hickory smoke--and we heartily suggest you do too.
Monday, April 11, 2011
Dinner a la 1978
Was London Broil a part of your childhood on occasion, when things shifted from the everyday burger, spaghetti, mac 'n' cheese or creamed ham on toast? It certainly was for me when my Mom would throw one of these steaks into the broiler. If you grew up with that rich, meaty Bonanza-like smell that rode out of the oven like a herd of fine cattle, chances are the memory hasn't been forgotten. When Baby and I moved into London Terrace a few years ago, around dinner time it seemed like all our neighbors were making London Broil when the opening elevator door paused on certain floors to envelope us with that definite, delicious aroma. Just the other day we were so inspired to broil the steak ourselves, with some creamy instant garlic-flavored potatoes and a slowly heated side of French-style green beans from a can with butter and salt. It all came out very well, and as confirmed by my Mom, all the meat needs is a little salt and pepper when placed in the broiler for about 10 minutes for sliced medium-rare perfection. Of course, hardly satisfied with that, we used a judicious sprinkling of Penzey's nostril tingling, Chicago Steak Seasoning with garlic, Tellicherry black pepper and hickory smoke--and we heartily suggest you do too.
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