DUDES FAMOUS LONDON BROIL RECIPE
EXCERTED FromThe DUDE BIG LEBOWSKI COOKBOOK
GOT ANY KAHLUA ? The COLLECTED RECIPES of THE DUDE
LONDON BROIL…The Poor Man’s Steak
“and Perfect for The Dude and
All you
Achievers”
London broil was
once a All-American Classic that was “Uber Popular in the 50’s, 1960s and 70’s,
the Dude’s Mom used to make it as a special treat maybe twice a month. They
almost never ate Sirloin Steak in the Lebowski Household when young Jeffrey
(The Dude) was growing up. Sirloin Steak was usually reserved for grown men.
Businessmen (The Big Lebowski) at business meetings in a Steak House or just a
few guys getting together on guys night out and going out for a Steak once or
twice a year. No, the Lebowski’s never ate Sirloins Steaks, but Mrs. Lebowski
did quite often make London Broil, and a Dam tasty one at that. Young Jeffrey watched.
He learned.
So why you say was
London Broil so popular back then? Why? Well, it’s cheap and fairly tasty. We
say fairly tasty, as it can be quite good, but definitely not as good as a
juicy Sirloin or Rib Eye Steak, which have much higher fat contents making for
juicier, more tender cuts of meat. However, they are much more expensive,
double to triple the price per pound of the much cheaper Flank Steak known all
over America as London Broil. And Mrs. Lebowski like that name “London Broil.”
It sounded “Fancy.” It does, and she like that. Hey those meat market beef
pushing ranchers and what not are no dummies. They put a fancy name on a lesser
cut of meat and dam if it doesn’t sell like Hot-Cakes.
London Broils
popularity is attributed to the fact that multitudes of Americans Love their
Steak, and for those on a budget, maybe the Flank Steak affords them the
opportunity to eat steak were they might not otherwise be able to afford the
New York Cut Sirloin. London Broil alla the Flank Steak affords them an
opportunity at their “Steak Fix” at an
reasonable price.
Two things Dude
wants you to know about London Broil.
One, it has to be cooked at about Medium Rare. If cooked longer, it gets quite
tough. At Medium Rare it stays somewhat tender. So if you don’t eat Medium Rare
meat and like yours cooked Med Well or Well Done, “Forget about having London
Broil.” It’s not for you. Dudes point two, though Flank Steak isn’t the
tastiest cut in the land, you can fix it up to make it taste even better. Some
nice Mushrooms sautéed in butter or a quick pan sauce works wonders.
London Broil can be
cooked on a Backyard Grill or as the Dude prefers in a Skillet, aka Frying Pan. Dude do not recommend
cooking it under a Household Broiler, this is the “WORST THING” you could ever
do, the Dude says. And most people in America do it this. Dude learned for his
Mom that cooking the London Broil under the Broiler was no dam good. She cooked
it in a pan, that’s the way the Dude does, and if you Achievers out there want
good results like the Dudes with your London Broil, you’ll cook it in a pan. Your
results will be better than any of your friends, The Dude promises.
COOKING LONDON BROIL
1 fresh Flank Steak
Kosher or Sea Salt and Ground Black Pepper
2 tablespoons Sweet or Lightly Salted Butter
2 tablespoons vegetable oil (Corn, Canola, Soy)
6 tablespoons of Red or White Wine or water
2 teaspoons Gravy Master or Maggi’s
1. Season the Flank Steak with salt & pepper.
2. Heat your Skillet over a high flame for two minutes. Add
2 Tablespoons vegetable oil to pan.
3. Add the Flank Steak and cook for 3 minutes.
4. Turn the steak over and cook for another 3 minutes over
high heat.
5. Turn the flame down to medium and cook Steak for 2
minutes more on each side. Take steak out of pan and put on a platter to rest
for a few minutes.
6. Put wine or water in pan that you cooked the Steak
in. Scrape bottom of pan to dislodge the brown bits sticking
to pan ( there is an abundance of
flavor in these brown bits which will Help Make your delicious sauce). Add Gravy Master.
7. Let liquid reduce to half its original volume.
8. Turn flame off. Add butter to pan and move Pan in a
circular motion so the butter will mix in with pan juices, making your tasty
sauce.
9. Quickly slice your Flank Steak across the grain which is
cutting across the shorter end of the Steak. Slice to about 1/8 of an inch
thick.
10. Place meat on everyone’s plate with potato and or
vegetable of your choice. Spoon sauce of London Broil and Enjoy!
NOTE: You do not have
to make the sauce if you think it might be too difficult. If so, you can stop
after step 5 and continue to step 10 and the slicing and serving of the London
Broil. You can also use your favorite bottled Steak Sauce.
Another way the Dude
likes to serve his London Broil or any steak with sauté some sautéed mushrooms.
Sauté them in butter with salt & pepper and serve over the London Broil.
Yet another option
would be to serve a store bought premade “Gravy” with the London Broil. Though Dude
personally recommends against this option, if you want to, it wouldn’t be any
great sin.
And along with the
London Broil or any Steak, Dude usually serves his Dads Home-Fries and if in
season 2 or 3 slices of nice Beefsteak Tomato’s sprinkled with salt.
Serve with; Baked, Boiled, or Mashed Potatoes, and some
Green Veg or Buttered Carrots. Whatever?
OTHER GREAT RECIPES From The DUDE Can Be Found In The DUDES BIG LEBOWSKI COOKBOOK "GOT ANY KAHLUA" ? THE COLLECTED RECIPES of THE DUDE
Recipes Include; DUDES COWBOY CHILI, GOOEY CHOP MEAT, DUDES CRAZY CHICKEN WINGS & BUFFALO WINGS, BOZOS MANHATTAN CLAM CHOWDER,
DaFino's Meatballs, RAMEN, TACOS, BURITOS, MAUDE'S MEATLOAF, WHITE RUSSIANS and Much More .... The BIG LEBOWSKI COOKBOOK "GOT ANY KAHLUA" is AVAILABLE on AMAZON .com
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