{"id":88,"date":"2013-10-06T23:51:46","date_gmt":"2013-10-07T06:51:46","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=88"},"modified":"2014-11-10T21:53:02","modified_gmt":"2014-11-11T05:53:02","slug":"writeup-london-broil-grilled-steak","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2013\/10\/06\/writeup-london-broil-grilled-steak\/","title":{"rendered":"Writeup: London Broil (grilled steak)"},"content":{"rendered":"

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October 5-6, 2013 – This week’s cooking class was about grilling, so I decided to grill some meat this weekend. We did a London broil<\/a> in class, so I also did a London broil at home. Except we grilled it. So I guess it’s a London grill. And except we’re in Seattle, so I guess that makes it a Seattle grill. Which I’m pretty sure is also the name of a restaurant.<\/p>\n

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Dunno if you noticed, but my photos are a lot brighter now. Did I change something with the way I took photos? Well, I could have. But no, I just installed better lights in my kitchen. It was kind of dark anyway.<\/p>\n

In any case, here’s the traditional cast photo:<\/p>\n

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Not pictured: the butter and cheap wine I used to finish the sauce.<\/p>\n

It starts with a marinade. Which had a boatload of rosemary leaves. Not sure if I used too many or not.<\/p>\n

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Also, my new toy. My first ever cast iron pan. Because nothing grills meat like cast iron.<\/p>\n

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In any case, the recipe is actually fairly simple. I remove the meat from the marinade, pat it dry, grill the meat, and start reducing what’s left of the marinade to make a sauce.<\/p>\n

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I’m not happy with the browning on the meat. It’s either too much acid in the marinade, the pan is too hot, or most likely the pan isn’t hot enough. I do like the awesome grill marks though.<\/p>\n

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Also, the sauce, after adding some wine and thickening with butter. (It’s nice and thick, but it was made from the marinade, not from meat drippings, so it’s not quite a gravy.)<\/p>\n

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And that’s the story of how I made a London broil. Or a Seattle grill. Or whatever you call it.<\/p>\n

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October 5-6, 2013 – This week’s cooking class was about grilling, so I decided to grill some meat this weekend. We did a London broil in class, so I also did a London broil at home. Except we grilled it. So I guess it’s a London grill. And except we’re in Seattle, so I guess […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[13,28],"class_list":["post-88","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-beef","tag-steak"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/88","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=88"}],"version-history":[{"count":3,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/88\/revisions"}],"predecessor-version":[{"id":91,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/88\/revisions\/91"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=88"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=88"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=88"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}