Boring but good

Sliced Steak Sensation
Rachael Ray's Book of 10 Copyright 2009

3 tablespoons Worcestershire sauce
2 teaspoons hot sauce
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
salt and pepper
1 top-round steak (London Broil),1 to 1 1/2 inches thick, about 2 pounds

Preheat the broiler on high.

Combine the Worcestershire, hot sauce, vinegar, EVOO, and some salt and pepper and coat the steak with the mixture. I let it marinate all day. Put the steak on a broiler pan and situate the pan on the rack closest to the flame; broil for 6 minutes per side. Remove the steak from the broiler and all ow to rest for 5 minutes, tented with a piece of aluminum foil. Then slice it thinly against the grain to serve.
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This is not much different from any of the other London Broil recipes I've tried, delicious but you've seen it before. It probably wasn't even worth mentioning again except to demonstrate that Rachael Ray occasionally does have a short ingredient list for a recipe. She listed this in the entertainment section of this book. It's a great recipe to entertain with because if you use the proper thickness of meat (and most top round where I shop is cut in the thickness that this recipe calls for), and follow the cooking instructions, the meat comes out beautifully. What you see is 6 minutes per side exactly (and those are slices from the center of the steak - the rarest section).

I was going to say that there isn't really anything else you can do with this cut of meat (besides marinate and cook to medium rare, at most) but then I remembered that I've used it in stir-fries with good results. In an only slight twist, this cut is also good to slice first, marinate, thread on skewers, and then broil or grill. It's too lean to cook it for very long, in my opinion.

I'm not sure what next week will hold for this blog. If I have time to make new recipes, I may not have time to blog about them but we'll see.

Question of the Day: Do you realize that there are only 6 more weeks left of 2009?????