This weekend Safeway was having a screaming good deal on what they called “London Broil”, which I think was some sort of top round steak, but was only $1.29 a pound! I picked up a nice hunka beef for just under $9 when it would have been over $20. Score.

Here is my success story for the day.

I marinated the grotesquely large, unidentified cut of beef overnight in a giant green tupperware container in this simple marinade:
  • equal parts balsamic vinegar and red wine enough to cover the meat about halfway
  • 6 or 8 minced garlic cloves – the more the better!
  • and chopped rosemary (I used dried but fresh is always better)
I preheated the oven to 450 degrees, then I pulled out that secret weapon that belongs in any kitchen, my cast iron.
Sear the whole steak on high heat for about 5 minutes each side, or until it is a nice dark brown color. At this point, it looks like it could be done by steak standards, until you take in to account that this monstrosity of a steak was over 1″ thick. My pan has a grill bottom, resulting in nice dark grill marks.

After searing, I put the cast iron directly in to the middle rack of the oven, steak and all, along with another simple and invaluable item, my instant-read thermometer (thank you dad and Uncle Mark).
Once the thermometer reads 140 degrees, just below medium-rare, take the steak out, removing it from the cast iron and place it on a plate. Cover with aluminum foil and let rest 5-10 minutes. Do not touch it until you decide to slice it!
Once ready to cut, slice it in to very thin 1/4″ slices against the grain with a fork and a very sharp knife. This can be a tough cut of meat despite all attempts to tenderize it, and cutting it thin is one way around this.
Serve it over a bed of spinach with my favorite sauce aromatique (even though the marinade gives the beef its own fantastic flavor), and some simple roasted vegetables (see below). Dobrou chut’!

Roasted Potatoes and Carrots

  • 1lb potatoes, red or yukon gold
  • 1lb baby carrots or peeled jumbo carrots
  • 4 garlic cloves, minced
  • about 1/3 cup olive oil
  • 2 Tbsp dried thyme
  • 2 Tbsp dried rosemary
  • 1/4 tsp chili powder
  • salt and pepper, to taste
Cut carrots into pieces about 1″ long and no thicker than 1/2″. Cut potatoes into 1″ pieces. Place vegetables into baking dish big enough so vegetables are layered no more than 2 deep.
Mix spices, garlic and salt with oil in small bowl, pour over vegetables and toss. Roast in 450 degree oven for about 40 minutes, stirring once or twice, until vegetables are fork tender.
And a tip for the day after.

Since I live in a house with 4 hungry boys, I got a roast that was about twice the size of what I thought we could actually eat. The leftover sliced beef got put in the fridge and I made a delicious batch of cole slaw to provide everyone with fodder for sandwiches the next day. I know what you are thinking. Cole slaw. GROSS. Believe me, I understand. I used to hate the slimy, disturbingly creamy and pale stuff parading around as an abomination to pulled pork sandwiches, until this recipe was introduced to me. It is so simple that it actually makes the slaw taste “fresh”, if you can say that about anything that has mayonnaise in it. The poppyseeds add a nice contrast in texture.
Cole Slaw for Slaw Haters
  • 1 head green cabbage
  • 1 jumbo carrot, peeled
  • 2 cups mayonnaise
  • 1/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1 tsp poppyseeds*
*a wallet-friendly note on poppyseeds: these things can get expensive unless you can find them in bulk. What I have done in the past is search the baking aisle for a boxed almond or lemon poppyseed muffin mix that says “poppyseeds enclosed”, usually indicating that they are in a packet and not already incorporated into the dry mix. The amount used for this recipe is minuscule compared to the amount they provide for the muffins, and the difference in cost is worth a dozen muffins, especially if the mix is on sale!

Cut the cabbage in to quarters, vertically, and cut out the core. Lay the cut side of the cabbage on to a cutting board and shred it, slicing with the “grain”, about 1/2″ in thickness or smaller depending on how you like it. Chop the shredded cabbage some more if needed/desired. Place shredded cabbage in very large bowl.

After peeling the outer layer off of the carrot, continue to peel the carrot down to the core, in to the bowl with the cabbage.

In separate bowl, vigorously whisk together sugar and vinegar until sugar is dissolved. Whisk in mayonnaise and poppyseeds.

Pour slaw dressing over cabbage, mix with hands to coat evenly.


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