This week we did a London Broil with Savory Steak Sauce Gravy.
Followed up with Cheesy Scalloped Potatoes and roasted Garlic.

Ingredients: London broil
 
1 London broil
Worcestershire sauce
Dry crushed garlic
Crushed black pepper
 Salt to taste
Olive oil
 
Directions: London broil
Drizzle a little olive oil over the meat and coat with salt, pepper and garlic.
Rub it into the meat with your fingers. Then, place it in a zip lock bag with a little Worcestershire sauce.
Put into the refrigerator overnight, rolling it over from time to time to coat.
 
Bring it out of the fridge placing it on a platter at least an hour before cooking.
(Meat cooks more evenly if it is at room temperature)
Tonight we will be cooking HOT and FAST.
Place your meat directly on the grill.
I use a timer for this part and this being a big piece of meat I am giving it 9 minutes per side.

Don’t touch the meat until the 9 minutes are up, at this point it should not stick to the grill and come up easily. Turn it over for another 9…

I think London broil in one of the hardest meats to cook.
It has taken me years to learn how, so use your timer.
If you don’t get it just right it is REALLY TOUGH.

This meat is meant to be served rare to medium rare with the meat cut thin and on the bias.

If you like your meat well done, don’t do a London broil.
Slice the meat very thin on an angle against the grain (the lines in the meat).
The thinner you slice the meat determines how tender it is to cut and chew, so the thinner the better!

Ingredients: Steak Sauce Gravy
 
2 Tbsp. butter
½ medium sweet onion, minced
2 Tbsp. minced garlic
2 cups beef broth
¼ cup steak sauce
1 Tbsp. crushed peppercorns
Salt to taste
 

Directions: Steak Sauce Gravy
Place a small skillet over medium heat.
Melt butter, add finely minced onion and garlic, cook for 2 minutes, add peppercorns.
Whisk in flour and cook until it starts to brown, about 1 minute.
Add 2 cups beef broth to the pan and bring to a bubble.
Simmer the broth for 2 minutes, then, add steak sauce and salt, to taste.      
                                                                                                                                   
          I love smoked garlic…

                                                        
Directions: Roasted Garlic

Make a foil pan or use small pie tins it comes out a real treat.
Cut garlic in half and place on the foil. Sprinkle thyme, pepper and salt to taste.
Cover generously with olive oil and place on grill. The garlic will take about an hour to cook at medium heat.
I sometime quarter some sweet onions and season them the same  way and put them on the grill, too…

Ingredients: Roasted Garlic
 
2 or 3 nice blubs of garlic
Olive Oil
Thyme, ground
Coarse ground pepper
Salt 

Ingredients: Cheesy Scalloped Potatoes

2 lb. potatoes, peeled and thinly sliced
2 cups chopped green onions
2 cups frozen broccoli
2 cans mushroom soup
1 tsp. salt
1 tsp. crushed black pepper
½ tsp. crushed red pepper
2 tbsp. dry crushed garlic
1 cup half & half
4 cups shredded cheddar cheese

Directions: Cheesy Scalloped Potatoes

Preheat oven to 375. Put potatoes in a sauce pan and cover with water.
(I always add a little garlic, pepper and salt.)
Bring to a boil and cook about 10 minutes or until tender, drain.
In a medium sauce pan add the soup, onions, 2 cups of the cheese and the half & half.
Heat and stir until the cheese is melted.
In a buttered 9x13 inch baking dish layer ½ of the potatoes and broccoli then
pour ½ of the cheese sauce over the potatoes.
Add the remaining potatoes and broccoli and the rest of the sauce and top off with the remaining 2 cups of cheese.
Cover with foil and bake for 30 minutes, remove the foil and bake another 15 minutes until browned.

Preparing Grill: High Direct Heat
Preheat your grill to medium heat (400-450). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.

Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix
that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to your taste.

Take it and run with it….
Enjoy,
Ken & Patti