Join Michal as she discusses what it's like to cook for kids. With her delicious menu, even the pickiest eaters will be won over. Discover her secrets for shopping for meat on a budget as well as storage and defrosting techniques. From building a stockpile of meat in the freezer to mastering the art of proper thawing, Michal shares invaluable tips along with a "don't do this at home, kids" story! You'll also learn practical strategies to prevent frazzle like getting your family involved and serving pre-dinner drinks. We're so glad you're here!
Stovetop London Broil
½ teaspoon peppercorns
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 bay leaves
1/2 cup red wine
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
4 teaspoons minced garlic
2 sprigs fresh rosemary
½ cup + 2 tablespoons extra virgin olive oil
2 pounds London broil steak
2 teaspoons sea salt
Directions:
1. Toast peppercorns, coriander, fennel, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 - 3 minutes.
2. Transfer spices to mortar and pestle or simply a hard surface; lightly crush using the pestle or bottom of a jar; then transfer to a glass dish.
3. Add wine, vinegar, Worcestershire, garlic, rosemary, and olive oil; whisk to combine.
4. Poke London broil all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 - 24 hours.
5. An hour before cooking, transfer steak to a plate, pat dry, and season both sides with sea salt; set aside to allow to come to room temperature.
6. Transfer marinade to a small pot and bring just to a boil; set aside.
7. Heat a heavy bottomed skillet over medium high heat. Add 2 tablespoons olive oil until almost smoking, then add steak.
8. Grill, turning once until browned on both sides and medium rare - 7 - 8 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
9. Carve steak into thin slices on the bias and serve with the warmed marinade. Leftovers make a great addition to salads or sandwiches.
Serve with:
Caesar Salad
(This is a delicious recipe without the anchovies... Caesar Salad with Homemade Caesar Dressing - Simply Scratch.)
A simple dessert (cookies, boxed brownies, or ice cream)
Recommended items:
A beautiful table setting - Tips from Brenda Carnahan:
"For a very special table setting, I often use Made in France Jacquard tablecloths (they are an investment). I try to get the ones Teflon coated…spill and stain proof. I Dream of France is one of the sources I use. I also like Williams and Sonoma. For very casual eating with children at the table, I use synthetic cloths found at Home Goods, Marshall’s, Ross. Napkins, I order in bulk from Amazon… I know there are plenty of places to access table linens. These are just my “go to” places! Hope this helps!"
The Big Haus Cookbook -
To order Leslie Wilson's Big Haus Cookbook, 6th edition, email amazingmrswilson@hotmail.com.
The cost is $30. There is an additional $5 for postage, but if more than one copy is ordered, they ship for free! Local people are welcome to drop by The Big Haus to pick theirs up.
Lots of prep bowls!