we pigged out on beef again last night

tender? yup! Email will be on the way to your oldbones addy at yahoo.

you have it! Hope you like it as much as we do.

glad to oblige - check your email via this forum - it may get hung up in your spam filter. As for having it tonight - no the meat needs to set for at least 24 hours sorry!

I really had no idea there would be this much interest and emails have just been flying in - so here's the recipe which I should have just posted in the first place!


RRP’s London Broil

Background & Disclaimer: Over 30 years ago someone shared this basic recipe with my wife, Pat. We have no idea of the origin – hence no credit can be given. On the other hand I have tweaked it over the years and have adapted it to grilling on the Big Green Egg. To this very day it is my favorite meal and I reserve it for my birthday meal plus a couple other special occasion celebrations each year.

Needed:
1 flank steak around 1.5 to 2 pounds
2 T canola oil
3 t dried chopped parsley flakes
4 crushed garlic cloves
½ t salt
2 t lemon juice
¼ t fresh ground pepper

Using a sharp knife trim any excess fat. Scrape off the fine membrane on the one side. Rinse under cold running water and then dry. Combine the above ingredients, and mix well. Lay meat on a piece of Saran wrap and spread the mixture evenly on both sides. Since a flank steak has a strong grain pattern to it with a stringy texture I work the mixture into the meat using the backside of a spoon. Finish wrapping with more Saran wrap and then seal tightly in a food safe plastic bag compressing out air. Refrigerate for at least 24 hours and do not disturb it.

Next day:

Sauté 8 oz of sliced white button mushrooms in 1/3 stick of real butter and sit aside, but do not drain! (BTW lately the sliced mushrooms are thicker than they used to be so I find they work with this meal better when further sliced in half while still raw.)

In a saucepan create the following au jus:

2 T Heinz Chili Sauce
a pinch of marjoram
a pinch of thyme
a generous pinch of hickory smoked salt
2 generous dashes of Tabasco
2 generous dashes of Worcestershire
5 oz of Burgundy
1 beef bouillon cube
2 oz of water
sprinkle of salt and fresh ground pepper
½ t of flour (add the flour to a T of hot water from the tap so that it will dissolve)

Mix these ingredients well and add 2 or 3 slices of onions, broken apart and left as rings or cut in half. Simmer the pot until it starts the fine bubble stage. At this point add the mushrooms and their liquid and stir well. This can be done in advance, left to cool and refrigerate until time to reheat and serve with the meal.

Grilling the meat:

Flank steak is thin and if overcooked it will become tough very quickly. Besides this recipe tastes best when the meat is on the rare side. I prefer to use a type of Sous Vide more commonly called Hot Tubbing in BBQ circles. At least 1 hour before you plan to egg the meat submerge the meat still sealed in the plastic bag into a container of hot water from the tap. The desired temp of the water should be checked from time to time during the hour and should be over 100 degrees. I find my tap water runs about 125 degrees. I also find that I have to change the water at least 3 to 4 times in that hour.

In the meantime fire up your BGE and stabilize at 650 to 700 degrees dome. Unwrap the meat and quickly place on the grill for a mere 2 minutes per side and the cooking is done!
Remember you want it rare and the Sous Vide will assure the meat is nice and warm inside, not dark purple and cold. Quickly cut the meat across the grain in thin strips of ¼” to 3/8” slices. Prepare the plates with meat and garnish with the warm au jus/mushroom mixture. We love this meal with mashed potatoes also garnished with the mixture.

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I just hope you enjoy this recipe as much as we do. BTW I love any leftovers just cold and eaten over the kitchen sink the next day! Ron Pratt, aka RRP in Dunlap, IL