Wednesday, October 14, 2009

Pan Seared London Broil with Sharp Cheddar Grits


What's not to love about a dinner that's cheap and easy?! This whole meal is done in about 12 minutes start to finish and costs only about $2 a serving. Though the price tag is low, this recipe sets the flavor bar high and is fit for just a quick weeknight fix or for a night with company whey you don't want to be stuck in the kitchen all night. There are many recipes out there that call for marinating London Broil in an attempt to tenderize it a bit. My trick is just to cook the meat high and fast, searing the outside and keeping the inside tender and juicy. My husband was convinced that this wasn't London Broil but a sirloin of some sort.

This is also a really nice way to introduce people to grits and almost always convert the non-grit eater into a believer. I am always amazed by how many people I encounter who say, "Eww.. I hate grits!" and upon further conversation I come to find out that either they've never had them or they have had just traditional water boiled grits. My husband is a Yankee, New Jersey born and bred. When we started dating he REFUSED to try grits. He assured me that he had in the past and he hated them. After some convincing he have them another shot and LOVED them. He now asks for them. As do many of my Yankee friends whom I have taken pride in converting. Growing up down south grits we just sort of a staple. I was never actually really crazy about grits in the traditional breakfast sense- boiled in water with salt and butter basically just taste like styrofoam to me. It wasn't until I grew up and began experimenting with their preparation that I started this new found love affair with them making them a permanent staple in my weekly repertoire. I prefer my grits savory as opposed to plain or sweet (my brother eats them with syrup..yuck!) In most instances I use my grits as a substitute to mashed potatoes or rice. More something salty and starchy to make a tasty side dish with my main course. I ALWAYS cook my grits in chicken stock (I won't even make them if i don't have it) and the sky is the limit from there. I have been known to add cheese, veggies, ham or bacon, etc. I use my grits as a blank canvas on which I can create whatever I'm in the mood for.

My sharp cheddar grits are a great way to get hooked on grits. Give them a shot with this fabulous London Broil and I might just convert you too!

Serves 4

Sharp Cheddar Grits

1 c. Quaker quick grits (NOT INSTANT!!!)
3 c. Low sodium chicken stock
2 tbs butter
1 c. milk
pinch of Lawry's Seasoned Salt
Black pepper
1 tsp garlic powder
1 c shredded sharp cheddar
dash paprika
1/4 c green onion

Add chicken stock and butter, garlic powder, seasoned salt and pepper to a pot over medium heat. Once liquid starts to boil add grits and stir with a whisk for the first 2 minutes. Cover with lid and reduce heat to low. Allow to cook another 5 minutes stirring here and there. After 5 minutes, add milk whisk to incorporate. Add green onion and cheddar and whisk well. Let sit another 2 minutes or until milk is absorbed and grits are cooked thru (shouldn't feel like sand when you bite them but not like mashed potatoes either).

London Broil

2 lb London Broil
2 tbsp evoo
1 tsp garlic powder
1 tbs kosher salt
fresh ground black pepper
1 tsp oregano
juice of 1/2 lemon
1 tbs butter

Get a skillet hot over medium high heat. Dress the London Broil with olive oil and all of the seasonings and lemon juice. Put in pan and cook over medium high for about 4 minutes per side dependent on thickness. You want the temp to be medium rare. Don't stab the meat with a fork or knife but instead push it with your finger and test for doneness. (If you are not familiar with the finger poke for meat temperature, click HERE!) Remove the meat just past rare and place on a plate. Add butter to the meat and let it melt over top. Let rest for 10 minutes. It will continue to rise in temperature anywhere from 5-10 degrees. Slice against the grain and serve with your grits.

CHOW!

1 comments:

Shelly - Experimental Culinary Pursuits said...

I never really liked grits, but yours looks so creamy that I'm tempted to try it sometime.

Oh and btw, the Tenement Museum - highly recommended. I didn't elaborate since well...it's a food blog, but it was one of the highlights of our day. The 1 hr guided tour was intimate, engaging, and eye-opening. It really shows a very interesting facet of NYC History. There are 5 different tours featuring various families/stories, so I am definitely going back again. Let me know if you have any other questions!