The days have passed when a 2-pound chunk of meat was considered a symbol of virility but beef still remains a mouthwatering indulgence. For the new updated standards, cuts of beef are less fatty and a standard portion is considerably smaller -- 4 to 6 ounces.
London broil steak is a very lean, but flavorful cut of beef. It is actually the same cut as a flank steak, but left in large pieces. This steak takes very well to the high heat of grilling, but make sure it is cooked no more than medium doneness for it becomes very tough when well done. The trick to retaining the tenderness is to slice it across the grain, very thinly and on the bias.
Large potato wedges (which actually used to be called steak fries), pick up a smoky crispness from the grill and cook very quickly. It is best to first microwave the potatoes until slightly tender, then cut into lengthwise wedges, brush with olive oil, garlic, salt and pepper and grill until brown.
Cut the bell peppers and onion into thin strips so they cook quickly and saute them first in a tablespoon of olive oil just until tender. Add the strips of tomato and cook until all are warm.
The perfect pairing for the dessert of this bistro fare is an old-fashioned apple pie. It's best heated so let it stand in a warm oven while you eat dinner.
Items you should have as staples are: salt and pepper, Worcestershire sauce, spicy-sweet mustard, sour cream, tomatoes, onions.
Your 10-item-or-less shopping list: whole seed mustard, 1 small London broil steak (2 pounds), 4 medium potatoes, 2 small bell peppers (your choice of color), store purchased apple pie.
Grilled London broil with 2 mustard sauce
1 small London broil steak, about 2 pounds
salt and pepper
2 teaspoons Worcestershire sauce
1/2 cup spicy sweet mustard
1/4 cup whole seed mustard
1/4 cup sour cream
Salt and pepper steak.
Mix Worcestershire and two mustards together. Spread 2 tablespoons of this mixture over the steak and add sour cream to the remainder to use as a sauce.
Place steak on medium hot coals and grill five to 10 minutes a side depending on thickness. Grill to medium rare. Take off heat and let stand five minutes. Slice very thinly across the grain holding the carving knife at a 45-degree angle to get a diagonal cut. Serve with the two-mustard sauce.
Grilled London broil
with two-mustard sauce
Grilled potato wedges
Sauteed bells, onions