Ingredients:
1 1/2 Lbs. Beef flank steak
Salt
Fresh ground black pepper
2 Tomatoes
Italian dressing
6 Mushrooms
Procedure:
With a sharp knife, score both sides of the steak
Place the beef on a rack that is inside a broiling pan
Sprinkle the steak with salt and pepper to taste
Cut the tomatoes in half, brush them with Italian dressing and arrange
them, cut side up, around the steak
Broil under a preheated broiler for 5 minutes. Meanwhile, wash and
slice the mushrooms
Arrange the sliced mushrooms in overlapping rows on the broiler rack
and brush them with some Italian dressing
Broil the steak for 5 to 6 more minutes, or until cooked to desired
doneness
With a knife in a slanting position, carve thin slices across the
width of the steak
Serve slices of the beef with some of the roasted vegetables
Notes:
Do not over cook the tomatoes or mushrooms. They may be removed from
the broiler, if they are cooked before the beef
You can spoon drippings over the served beef slices, if desired
London Broil is the name of a recipe or method of cooking; it is not the name of a cut of beef. The recipe first appeared in print in North America in the early 1930's, and consisted of marinated flank steak, broiled or grilled and sliced thinly across the grain. Top round steak and chuck shoulder can also be used
Ethiopian Beef and
Peppers:
Ingredients:
6 Green chiles, skinned, seeded, chopped
2 t. Fresh ginger, peel, chopped
4 Cloves garlic
1/4 t. Ground cardamom
1/4 t. Ground turmeric
1/4 t. Ground cinnamon
1/4 t. Ground cloves
1/2 C. Red wine
2 Lbs. Sirloin steak, cut in 1/2 inch strips
6 T. Oil
2 C. Onion, chopped
2 Sweet peppers, cut in strips
Procedure:
In a food processor, purée the chiles, ginger, garlic, spices,
and wine to a smooth paste
In a large skillet, over medium high heat, brown the beef in hot oil.
When it is evenly browned, remove and drain off all but 2 tablespoons oil
of the oil
Sauté the onion in the oil until soft but not browned
Add the bell peppers and sauteacute; for an additional 3 minutes
Add the chili puree and bring to a boil, stirring constantly
Add the browned beef and mix until strips are coated with sauce.
Reduce heat and simmer for 10 minutes more, until the beef is done
Serve and garnish
Notes:
Other cuts of beef, such as strip loin, tenderloin, etc. can be used
in place of the sirloin
Use green, red, orange, or yellow sweet peppers, or a combination of
any of them
Serve of a bed of rice pilaf
Ingredients:
2 Lbs. Beef steak, fat removed and cut in cubes
3 T. Coriander
1 T. Cumin
6 Cloves
2 inches Cinnamon
2 t. Fenugreek seeds
1 t. Fennel seeds
6 Dried chiles, soaked
8 Cloves garlic
1 Onion
1 inch Ginger
1/4 C. White vinegar
1 T. ghee (or clarified butter)
2 Bay leaves
2 C. beef stock
Procedure:
Blender the spices, onion, garlic, ginger, and vinegar together
Marinate the meat in the blended vinegar mixture for about 2 hours
Fry the meat in the ghee, add bayleaf and stock, then cook until
tender
Remove the bay leaves and serve
Notes:
Use a tender cut of beef for this recipe
Serve with rice and dal and chutneys
Ingredients:
1 Lbs. Thinly sliced beef
1 T. Corn starch
1/2 t. Baking soda
2 T. Soy sauce
1 t. Oil
6 Green onions, sliced
3 Cloves garlic, minced
3 T. Fresh ginger, chopped
1 T. Oyster sauce
Procedure:
Marinate the beef in the corn starch, baking soda, soy sauce, and
oil for about 1/2 hour
Heat enough oil in a wok for deep frying. When the oil is hot, add
in a little bit of beef in and fry until brown. Keep doing this until
all of the beef is fried. Make sure you don't over load the oil with beef
or you'll have bad (soggy) results
Discard the oil. Heat 2 tablespoons oil in a hot wok and add in the
garlic, ginger and green onion
Stir fry for about 30 seconds and add in the beef
Add in the oyster sauce and toss
Serve and garnish immediately
Notes:
Pork or chicken can be used in place of the beef
Other vegetables such as sweet peppers, celery, mushrooms, bean
sprouts, etc, can be added to this recipe
Serve on a bed of rice or noodles
Garnish with such items as sesame seeds, onion curls, fried noodles,
etc.
Beef in Guinness with
Gremolata:
Ingredients:
3 Lbs. Lean stewing beef, cubed
2 Onions, chopped
3 Cloves garlic, minced
1 Bunch of small carrots, trimmed
3 Stalks celery, chopped
1 T. Sugar
3 Bay leaves
Finely grated orange zest
1 t. Fresh thyme
2 T. Extra virgin olive oil
1 Pint Guinness
1 T. cornstarch, mixed with a little water
2 Cloves garlic, very finely chopped
1 t. Grated lemon zest
3 T. Fresh parsley, chopped
Buttered noodles and green beans, to serve
Procedure:
2 days ahead of time, put the first eleven ingredients for the stew in
a large, ovenproof casserole with a lid. Cover and leave to marinate for
24 hours
1 day ahead of time, cook the stew in a preheat 350°F oven,
tightly covered, for about 1 hour until bubbling. Lower the heat to
300°F, then cook for about 3 hours until the meat is really tender
Allow to cool, then chill for at least 8 hours, preferably overnight
1 to 2 hours ahead of time, make the gremolata by combining the
garlic, lemon zest and parsley in a bowl. Then set aside
With a spoon, carefully remove and discard any fat from the top of the
meat mixture, remove and discard the bay leaves, then thoroughly stir in
the cornstarch mixture
Cook the casserole in a preheated 375°F oven for 45 minutes to 1
hour
Just before eating the gravy should be quite thin, but if you would
like it a bit thicker, add a heaped tablespoon of cornstarch, dissolved in
a couple of tablespoons of the gravy. Stir this in off the heat, then
return to the oven for a further 10 minutes
Serve the casserole in heated wide soup plates, scattered with
gremolata and accompanied by buttered noodles and green beans
Notes:
The rich flavours are built up over three days of cooking, but having
said that, there is little actual effort involved. On the first day, all
the ingredients are put in the pot and left to marinate. Next day, they
are cooked slowly for several hours until the meat is meltingly tender,
then left overnight for the flavours to develop. On the day, simply heat
and serve
