[Bahbah]

I'll tell you now. Marinated, grilled flank steak, Horseradish Mashed Potatoes with Carmelized Onions, Ratatouille, Rhubard Pie and Plum Buckle :)

[old_sage_says]

"I'll tell you now. Marinated, grilled flank steak, Horseradish Mashed Potatoes with Carmelized Onions, Ratatouille, Rhubard Pie and Plum Buckle :)"

Sounds real good to me.


Looks like MTP is trying to ressurrect "The Capitol Gang".

[snugs]

Recognise most of that except for the Plum Buckle sounds interesting if you do not mind freep me the details later.

[Phsstpok]

I'll tell you now. Marinated, grilled flank steak, Horseradish Mashed Potatoes with Carmelized Onions, Ratatouille, Rhubard Pie and Plum Buckle :)

What do you use for a marinade and how long do you leave it marinating?  And would I be right to call this "london broil?" 

I've used both flank steak and top round when I make london broil.  I make up a marinade on the fly each time and usually leave it marinating for about 4 hours.  The main ingrediants are almost always going to be, soy sauce, olive oil (a couple of tablespoons) or chili oil, lemon juice and / or vinegar (most often a cheap "balsamic"), garlic powder or minced garlic, salt, fresh ground pepper, sometimes some chili flakes, sometimes a bit of sugar.  I usually do mine in the oven under the broiler, about 6 to 7 minutes per side and slice against the grain, "on the bias." 

We'll get one formal sit down off of a good sized top round and then I'm slices sandwiches for the week.  During the summer when tomatoes are fresh, I like to make up an open faced sandwich on a big slice from a sourdough bole, with thin slices of the meat, a couple of slices of tomato, sliced onions, put in under the broiler to heat up the meat and carmelize the rest, then sprinkle it with cheese for the last few moments.  Oh, and I coat the sourdough with melted garlic butter before assembling the whole thing.