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Cajun Style London Broil Recipe
Inexpensive cuts of beef such as London broil/flank steak can be tasty and tender.
2 lbs. London broil/flank steak
3 tablespoon steak sauce, a store brand is fine
2 tablespoon butter, melted (unsalted butter best)
1/8 teaspoon ground red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
3/4 teaspoon freshly ground black pepper
Place steak on clear wrap and another piece of clear on top of steak. This is not a naturally tender meat, you should pound both sides to break the fibers.
Mix steak sauce and butter together in a small bowl and put aside. In a separate bowl, mix red pepper flakes, garlic powder, onion powder, chili powder and freshly ground black pepper together.
Brush steaks with steak and butter sauce on both sides and sprinkle with Cajun seasonings. Broil about 3 inches from flame for about 6 minutes per side or until the doneness you want. Allow to rest. Slice thinly against the grain and serve several slices for each serving.
Serve with grilled vegetables. A small brush is perfect for 'painting' a nice layer of oil to allow the vegetables to grill nicely. Green and yellow squash are perfect for grilling, as is a large onion cut into thick slices. I recommend Vidalia or another sweet onion for this. Cucumbers can be used, just cut on a long angle rather than across. Potatoes, white and sweet are also good. Just about any vegetable lends itself to grilling and roasting, even celery. If you prefer not to do this make a salad. See spinach and mushroom salad below.
The London broil makes 5 or 6 servings. Leftovers can be used for open-face sandwiches. Try slicing thin and top a green salad; blue cheese dressing is puts this salad over the top. Broiled beefsteak tomatoes are good with either.
Quick Spinach and Mushroom Salad Recipe
1 lb. package of baby spinach leaves
2 cups button mushrooms, sliced
1 cup cherry tomatoes, cut in half
4 slices of cooked bacon, drained well and crumbled
3 hard cooked eggs, sliced in quarters
1/4 to 1/2 cup mild Italian dressing (warmed to help wilt the spinach)
1/4 cup chopped jarred pimento (optional)
Combine spinach, sliced mushrooms and halved tomatoes in a medium to large bowl. Toss and pour warmed dressing over salad, add crumbled bacon and add quarter sliced eggs to top of salad. Mix gently and serve immediately. If adding pimentos, sprinkle over each serving.
Makes about 5 small servings.
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