London Broil

So first of all --no this meat has not been marinading for a week, but as previously told we are busy moms.  Plus I have been deeply engrossed in two books this past week so I am sorry that I have neglected you.  Thankfully my sister has made up for my inadequacies.  

Secondly, since I just fished bagging this recipe to marinade AGAIN for tomorrows dinner, I figured I better get on here and post it.  Needless to say EVERYONE loved it!!  Even my super picky son!!  That is a miracle in itself.  I came home from church today and was told by Nana that she had bought two flank steaks and they were in the fridge for me to marinade the same way.  I took that as a huge compliment. 

Flank steak is typically a very though meat but is also very inexpensive and goes on really great sales.  This recipe is perfect for this meat!!  It was super flavorful and tender!!  The ingredients are easy to keep on hand so you won't ever have to pass by a great sale on flank steak again because you don't have a recipe for it.

Marinading (learning how to taste yummy) and then two of the plated 

London Broil with one piece sliced off.

London Broil

Ingredients

• 3 cloves (or 2 tablespoons) garlic, minced
• 1/2 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons ketchup
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 (2 pound) flank steak or round steak

Directions

1. In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper.  Score meat about two inches apart on both sides.  Place meat and marinade in a large resealable plastic bag.  Refrigerate 8 hours, or overnight.  (I have marinaded mine for 24 hours both times)
2. Preheat oven to broil.  (Or see alternate BBQ directions below)
3. Spray broil pay with non-stick cooking spray.  Place steak on the broiling pan, and discard marinade.  Cook for 10 +/- minutes per side, depending on the thickness.  Do not overcook as it is better on the rare side.  (And I normally am even a well-done girl and this was even true for me)
4. Slice across the grain and serve.  (goes great with red potatoes :)

for the BBQ grill (I have not cooked it this way but this was the original recipe)

1. In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper.  Score meat about two inches apart on both sides.  Place meat and marinade in a large resealable plastic bag.  Refrigerate 8 hours, or overnight.  (I have marinaded mine for 24 hours both times)
   
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate.  Place steak on the grill, and discard marinade.  Cook for 5-8 minutes per side, depending on the thickness.  Do not overcook as it is better on the rare side.
4. Slice across the grain and serve.  (goes great with red potatoes :)
   

Another 1st...

I can't really claim this as a new recipe, but I did make another 1st for tonight's dinner...
I made Tri-Tip! I have NEVER made any red meat before, so I was definitely showing love to my husband through this act of service to him! (I can't stand to look at, touch, smell or taste beef) I bought the Tri-Tip pre-seasoned from Costco, and just stuck it in the oven! Sounds easy enough, but let me tell you, this was a stretch for me! But if you like red meat, I think this would be the way to go. You have to be home well before dinner time, but it takes little-to-no effort!

Slow-Cooker-Cranberry Roast

The roast cooking (notice the low fluids) and the Roast once it was "plated"

Cranberry Roast with gravy on the side (for my no gravy boys)  served with green salad and baked potatoes with all the toppings!

INGREDIENTS
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

DIRECTIONS

1. Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.

2. Cover, and cook 8 hours on Low.

3. Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.


I made this roast last Sunday. I started it before church and was a little worried about leaving it because there seemed to be a lot less liquid than any roast I have made before but I left it and hoped for the best. It was not dry at all, it was very good!! I served it with baked potatoes (with all the toppings and a green salad. All of the family loved the roast. As for the gravy Dustin & Jayden do not eat gravy of any sort and Taylor who does normally like gravy didn't really care for it. I liked it but can see why kids wouldn't. So I give the meat a solid A- but the gravy more of a C, since I am the only one of the family who liked it.  But since you only add flower & butter to the juice left from the roast, I will make it again next time and see if Nana & Papa like it.