Reprinted with kind permission of the author and publishers. Extract from
Cooking with the Butcher’s Wife. The stunning photograph was taken by author Sharon Lurie’s brother.
Whenever I hear the words ‘London broil’, I immediately conjure up images of red buses and bobbies on the beat. But for this recipe a more appropriate image would be that of an English countryside pub where the smell of barrelled beer and heavily polished wood hangs in the air!
6 pieces London broil
1 x 375 ml bottle beer (your favourite)
14 cup Worcestershire sauce
1 tsp Hot English mustard powder
12 cup tomato sauce
Place the London broil steaks side by side in an oblong glass dish and pour the whole bottle of beer over them. Allow to marinate the entire day. Just before cooking, remove the steaks and discard the beer.
Combine the Worcestershire sauce, mustard powder and tomato sauce. Paint or baste each steak with the sauce, making sure they are well coated. The steaks can either be fried in a ridged (lined) cast-iron steak pan or on a braai/barbecue. If using a skillet, make sure it’s really hot so that the steaks smoke and sizzle as you put them in. Don’t put more than two on a skillet at a time.
As the beads of blood appear on the upper sides of the steaks, turn the meat over and reduce the heat.
The best way to serve them is by fanning them, so while they are cooking, slice them at an angle across the run of the grain with a sharp knife, three-quarters of the way through at 1cm intervals. This way you’ll also be able to see how well done they are. If they aren’t cooked through, allow them to cook for a little longer or place them in a preheated oven at 180 °C for a few minutes while you fry the rest of the steaks.
Note: For those who prefer not to marinate and baste their meat, dip them in a little oil and sprinkle with a braai spice. They will still taste great!
To serve:
Eat it London pub-style on an open baguette with a spoon of English mustard and some hot fries on the side.
Serves 6–8 depending on the size of the cuts.
Cooking with the Butcher’s Wife.
