Two Tongues Up » Beef

Grill Up a London Broil Tonight

Chef Jeff — Tue, 12 Aug 2008 04:15:17 +0000

This is our first guest recipe on this site and hopefully not the last. McMommy from The McMommy Chronicles offered up this “heaven on earth” London Broil recipe to share with our readers and to make my mouth water!

Here is her recipe:

This recipe is heaven on earth:
An inexpensive cut of meat
All the ingredients are probably right in your kitchen already.
Requires use of BBQ….which right there tells you this recipe is going to kick ass.

1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak

In a small bowl, mix together garlic, salt, soy sauce, ketchup, olive oil, black pepper and oregano.
Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil or seal in a Ziploc bag, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

Please visit The McMommy Chronicles for a honest blog about being a mother. McMommy is the mother of two young children and married to McDaddy. She also knows how to cook a mean London Broil.

If you would like to contribute a recipe to this blog please email us at chef [at] twotonguesup dot com.

Other Great Recipes or Cooking Tips

Ostrich Steak with Chips and Mini-Pattissons

Chef Jeff — Tue, 13 Nov 2007 03:29:26 +0000

After tasting the Golden Kaan Chardonnay from my earlier post, I checked out their web site (www.goldenkaan.com) and found a few recipes that will go well with their wine. Here is one I think we’ll probably try this winter. (http://www.goldenkaan.com/media/recipes/ostrich-steak.html)

Ingredients to serve 4:

Ostrich meat (ca. 500 g) de-skinned and de-boned
2 T olive oil
1 bowl of cranberries
8 baking potatoes
20-25 Mini-Pattissons (small white pumpkins)
4 T red wine vinegar
200 ml red wine
a few leaves of ruccola
salt, pepper and a pinch of sugar
1 l frying oil or frying fat

Preparation:
Spice the ostrich steaks with salt and pepper. Fry in olive oil and place in a preheated over at 180° Celsius (350 F) for 10 minutes.
Cut the peeled potatoes into sliced, and let them fry in a deep-fat fryer twice so they become crispy. Then salt.

Cut the Mini-Pattisons in half, and scrape out the bottom half of the pumpkin. Place in salt water and bring to a boil. Take out of the water and let dry on paper towels. Caramelise sugar and butter for the filling. Beat the cranberries and add the red wine and red wine vinegar to it. Spice and then fill the bottom part of the Mini pumpkin with it. Cover with the top half of the pumpkin.

Decorate the steaks with the small pumpkins and some ruccola leaves and enjoy a glass of the typical South African grape variety Pinotage with this meal.