Wednesday, February 13, 2008

London Broil w/ Yorkshire Pudding

My dinner tonight if I can scoot out of work early enough to hit the grocer's before the raid. I, honestly, should have gotten the ingredients yesterday so the meat could marinate overnight; but, I'm craving it now it will be.


Flank steak
½ Cup flour
½ Cup milk
2 eggs
Vegetable oil
Worchester sauce


Take out your frustrations of the day upon the unsuspecting meat before you. Mallet in hand, lay waste to every moment of frustration that has dared to cross your path. If anything resembling a solid mass remains...

Place the flank steak in a container big enough to hold it comfortably. Crush the garlic and toss in with the meat. Pour the Worchester sauce over the meat and garlic. Place in fridge. Let sit overnight.

Preheat oven to about 425°F. Take a muffin tin (a pie tin works as well, by the way, if you want one large one instead of several small) and fill each cup with vegetable oil about ¼ way full. Place into the oven to heat.

In mixing bowl, dump the flour into the bowl. Crack the eggs and mix in with the milk in another bowl or measuring cup. I, personally, use a four cup measuring cup and just beat the eggs then add the milk and mix together (I like to save myself as much clean up as possible). Mix the egg/milk mixture into the flour. When thoroughly mixed, remove the tin from the oven and pour the batter into each cup to about half filled. Place back in the oven and let bake for about 15 min, or until they begin to brown.

Turn on the broiler and remove the meat from the marinade. Place on a broiling tin and slide into the broiler. Let cook for about 3 min and then flip. You do not want the meat to cook past medium rare. This generally takes about 10 min with a "standard" size "London Broil" cut from your local butcher. This is why you should start this step after you have placed your puddings in the oven to bake.

You may find that your oven does not allow you to broil and bake at the same time. If this is the case, that is ok. So long as you have preheated the oven, when you switch it over to broil, the oven will retain its heat and cook the puddings.

The meat should finish up about the same time as the puddings do. Turn the oven off and let the meat sit in the broiler (with it slightly cracked). Allow it to sit while you remove the puddings and pat the excess oil off.

If you have made one, large pudding, place it on the plate. Slice your London Broil diagonally across the grain (it's really important to do this, or your jaw will be most displeased with you). Place the slices of meat inside the pudding on the plate.

I generally serve this with a rich, brown gravy and green beans or peas. If you have made the large pudding all of this goes inside.

If you have made the individual ones, they tend to do something really neat. You get a little hole at the top. I pipe (using a pastry bag) the gravy into them and serve them beside the meat and beans. When you slice into the puddings, the gravy pours out.

No matter how you care to serve this simple meal - it's a classic that tops the charts.