London Broil

I’ve learned that the London broil is in fact a title given to the cut of meat called a flank steak.  It was given the name in the US.  A more traditional British meat would be roast beef, but for my family the London broil was just what I wanted for the London Olympics.    This is a tough cut of meat and traditionally dry, so tenderize it, massage it, and love it before you stick it in the marinate and you will be happy.

How to London Broil

3-4 pound London Broil (top round flank steak)

Take your thawed chunk of steak and tenderize it, message it, and then cut several slits in both sides about 1/8 inch deep.  Then marinate the meat (recipe below) for several hours.      Grill for about 20 minutes on a Med/High setting, flipping it over every 5 minutes.  Now enjoy it with gravy, potatoes, and yorkshire pudding:)

London Broil Marinate

1 tsp minced garlic

1 tsp. coarse sea salt

3 Tbsp. soy sauce

1 Tbsp. ketchup

1 Tbsp. oil

1 tsp. black pepper

1/2 tsp. oregano flakes

Mix all of the ingredients in a bowl.  Pour it into a large ziplock bag.  Place the steak in the bag and rub the marinate into the meat for a few minutes before placing in the fridge. Half way through marinating, turn the steak over and rub juices into it again.

BBQ Pork Ribs

This is a feast of yummy-ness that was actually really easy and required very little energy.  Thanks to Lee and Jaclyn in Georgia, we picked up this amazing recipe and served it with grilled zucchini (also yummy),  mashed potatoes, and corn.  YOU MUST TRY THIS!!! The ribs were amazing and bones were literally falling off everywhere because it was so tender.  When we were in Georgia the boys refused to try it.  This time we gave them the ‘take one bite or go to bed now’ option and they liked it. . . well, Hyrum actually LOVED it and devoured most of the big portion we gave him.  Can’t wait to make this again!  Happy Cooking!

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BBQ Pork Ribs

1 rack of ribs
1/2 bottle BBQ Sauce (Sweet Baby Rays is the best)
1 Tbsp. Montreal Steak Seasoning (we used a different kind)
8-9 cloves minced garlic

Combine in crock pot and cook on high 2 1/2-3 hours.  (After this we flipped them over in the crock pot and added a little more BBQ sauce) Then cook on low for another 2 1/2-3 hours.  Remove from crock pot, baste with more BBQ sauce and grill lightly. (Brett just grilled it for about 5-6 minutes meat side down, then flipped it over, added the BBQ sauce and grilled for a few more minutes)

Kabobs

A while ago I got super sick with the flu and Brett picked up the kitchen duties. He came up with this awesome collection of flavors that made for this delectable goodness that cheered up my sickie self.

Kabobs
Beef, cubed
1 Red bell pepper, sliced into short pieces (1-1.5″)
1 Green bell pepper, sliced into short pieces (1-1.5″)
Pineapple

(Marinate beef over night or for several hours:)
Italian Dressing (2 oz)
Raspberry Vinaigrette (2 oz)
Worcestershire Sauce (2 tbsp)
Ketchup (3/8 cup)*
Mustard (1/8 cup)*
Onion Flakes (1 tbsp)
Basil Powder (1 tsp)
Garlic Powder (1 tsp)
Curry Powder (2-4 tbsp)
Thai Peanut Sauce (2-3 tbsp)**
Water (just to make it more liquidy, maybe 1 cup)

*He filled one 1/2 cup with ketchup, put it in the bag, then filled the same 1/2 cup again with half ketchup/half mustard.
**Just adds a nice very slight tang, don’t overdo it

When ready to grill place peppers, pineapple, and beef on skewers and have fun!  In our case:  Brett put the peppers and meat in the tray and let them all cook together and then added the pineapple a little later so that they were juicier.  He also saved some pineapple slices to grill individually. . . yumm!

Chicken Alfredo

This has been a great go-to recipe for dinner, when I can’t think of what else to make; it’s easy, I usually have all the ingredients on hand, and its delicious! Happy Cooking!
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Chicken Alfredo

2 cups milk
16 oz cream cheese, softened
1/2 cup parmesan cheese
1/2 tsp. salt
apx. 1/2-1 tsp minced garlic
2 tsp. Italian Seasoning
fresh parsley

Pull out your saucepan and heat milk, add rest of ingredients (minus parsley) and warm thoroughly. Don’t let sauce come to a full boil.  Once the cream cheese is no longer lumpy turn the heat down and sprinkle in parsley.  Serve over pasta and chicken. (Grill the chicken with Italian Seasoning sprinkled on top.  It’s amazing!)