That Meat I Cook

This afternoon Alex went to the park with a friend, so I sat down on the couch to write a blog post and promptly fell asleep. FELL ASLEEP. WHILE SITTING ON THE COUCH. I woke up about 40 minutes later after some vivid, technicolor dreams and had no idea where I was or how I got there. But I took advantage of my last few minutes of free time by watching an episode of “Murder, She Wrote” while drinking my prune juice and popping some wheelies in my HoverRound.

Anyway, I cooked supper and cleaned up the kitchen and watched a little election coverage on CNN (remember: I have FoxNews issues. I know many of you think that’s unpatriotic, but in my opinion they need to SIMMER DOWN WITH THE GRAPHICS, and yes, I appreciate the irony of my wanting a news organization to tone it down when I am in fact a person who likes to CAPITALIZE A LOT OF WORDS).

So now I’m back on the computer again so that I can finish what I started before I was overcome with a touch of the narcolepsy this afternoon.

You’re welcome for all that completely unnecessary backstory, by the way.

About six months ago David decided that he didn’t really like chicken anymore. He didn’t make a big proclamation or anything, but I noticed that whenever I’d make anything with chicken in it, he’d sort of load up on side dishes and push the chicken-related main course around his plate. Not to mention that the leftovers would sit in our refrigerator until they grew old and lonely and finally hobbled off the shelf in search of a home where they’d be appreciated and lo, even loved. By diggity.

Well. One day I was making a grocery list, and I decided to find out once and for all what was going on with him and poultry. I asked him what he’d like to eat that week, and he rattled off a list that did not include a single item containing chicken – except for Melanie’s chicken cakes. So I said, “What’s going on with you and chicken? Are y’all on the outs?” And he confessed that he and chicken, they were done. Over. Tarred and – say it with me – FEATHERED.

Now obviously D’s anti-chicken stance had an immediate impact on the menu-planning and cooking around our house. But since I don’t really love chicken unless it’s battered, deep fried and in a box that says POPEYE’S on the side, I realized that I was okay with a chicken hiatus and just needed to figure out more ways to cook beef and pork. On a budget. Without buying steak very much at all ever.

Easy breezy!

At some point I ran across a recipe for flank steak in Cooking Light, and we really liked it, but then our grill quit working and flank steak can be pricey and oh my word am I really devoting this much energy to writing about meat? SWEET MERCY I’M ANCIENT.

Is the HoverRound charged yet? Mamaw here needs to run some errands.

Anyway, here is my current favorite recipe for meat-that’s-not-chicken. It’s London broil. Alex actually calls it “that good meat you cook, Mama,” and whenever I make it he practically claps his hands.

All righty. Cast of characters.

Except that you don’t need the little teacup of Kosher salt. I forgot to move it. But since you have soy sauce for your marinade, you’re well-covered in the salt department. Just FYI.

(See? I haven’t even gotten past the first picture, and I’ve already failed terribly. I don’t know why you people bother with me.)

(By the way: that photograph is STUNNING, isn’t it? Notice how you can’t really read any of the words on the ingredients. Completely intentional on my part. Along with failing to get all the ingredients within the frame of the picture. Artistic license, you understand.)

(And if you think I managed to capture some sort of step-by-step tutorial on how to make this delicious meal, then clearly you are way overestimating my efficiency and follow-through.)

So. Mix together this stuff.

1/3 cup lite soy sauce
1/4 cup sesame oil
1 tablespoon honey (or brown sugar works great, too)
1 tablespoon Worcestershire
1 teaspoon freshly ground black pepper (we like LOTS of pepper, but by all means stay in your pepper comfort zone)
1 teaspoon garlic powder (or 2 cloves fresh garlic, minced – I was fresh out of fresh garlic – BADABING!)

Mix well. Reserve a couple of tablespoons that you’ll use later to cook broccoli. Pour over the London broil in a Ziploc bag, then seal and refrigerate for at least 2 hours. Or overnight. Totally your call.

Now go read some blogs or paint your nails or catch up on the DVR while the marinade does its magic.

After meat has marinated, pull it out of the refrigerator and let it rest on the countertop while you make the yogurt sauce:

1 small container plain yogurt
1/4 cup Feta cheese
2 teaspoons dried dill (1 tablespoon of chopped fresh dill would work great)
fresh lemon juice to taste
1/2 cucumber, peeled, seeded and chopped (if it’s in season – cucumbers didn’t look great at the store yesterday)

Mix all ingredients in a small bowl (double the recipe if you’re cooking for more than 4), and you’ll end up with this:

Be still my heart.

Make sure you preheat your oven to 450, then turn on your stove fan and get ready to sizzle.

The London broil I used yesterday was only about a pound and a half, so obviously cooking times will vary a little if yours is bigger or smaller. But using my cast-iron grill skillet, I followed the same basic procedure as Ree’s steak how-to: turn up the heat on the stove to medium high, let the skillet get hot, rub some butter on the skillet, then let that meat get good and seared on both sides.

I probably cooked the London broil two minutes on each side (1 minute, rotate 90 degrees, another minute, flip, 1 minute, rotate, another minute, then sling it in the oven).

Once you put the meat in the oven, let it cook on 450 for about 10 minutes or until it’s done just like you like it (if it’s an extra-thick cut, be careful and check it with a meat thermometer – it will take longer to cook all the way through). Yesterday I wrapped mine in foil after I took it out of the oven so that it would cook a little more without getting dry. Whether you wrap it in foil or not, be sure to let the meat rest about 10 minutes before you slice it.

When you’re ready to eat, slice the meat very thinly across the grain (if you slice with the grain, the meat will be chewy). Ours was a perfect medium – our favorite.

Then I grilled some onions and sauteed some broccoli in those two tablespoons of reserved marinade. We made stuffed pita sandwiches with the meat, broccoli, grilled onions and yogurt sauce, and MY MY MY – so delicious. I also love to do grilled squash for the pitas, but the squash in the store yesterday looked very pale and fragile. So I let them be.

Tonight we used the leftover London broil for fajitas. I grilled more onions, warmed up some tortillas, put some cheese, salsa and sour cream on the table, and we were good to go.

So there you have it. That good meat I cook. It’s versatile, tasty and pretty economical considering that we always get several meals out of it.

Okay. I’m all done now. I think you’ve endured enough at this point.

I’ll be sleeping while sitting straight up in my HoverRound if you need to find me.

  • Twitter
  • Facebook
  • email


  1. BooMama, if you like Cooking Light + London Broil (and I think you’re a mexican food fan?), may I also suggest their Slow Cooker Beef and Bean Burritos, our new favorite winter recipe. Super easy and flavorful, makes plenty to freeze or for leftovers, and won my mexican-food-loving hub’s heart.

    Since we live in a country where I’m not sure if they even have a “london broil” cut (and if they do, I sure haven’t found the translation for it), I buy the cheapest decent-looking beef cut and plunk it in.

    Just make sure not to take off the lid on the slow cooker for the whole 9 hours.

    Dobrou chĂșt!

  2. You crack me slap up!

    Can’t wait to try that meat. I made PW’s recipe for MM’s Favorite Sandwich, and my husband complained that “the meat was chewy.” I always screw up beef for some reason. Unless it’s in a crock pot. Wish me luck.

  3. Oh my goodness, only you (and Melanie) could make a post about meat so funny!

    And my mouth is watering.

    – One of Pavlov’s dogs

  4. I use a similar marinade and the men in my family (I have four now)devour the whole thing in one sitting. How horrible is that? No leftovers to make the neat dishes you listed. Reckon I can find a 10 pounder somewhere cheap?

  5. I think I started having a panic attack when I first read this post. No chicken? If my family ever makes that decision, I would have to close the kitchen down. We eat it A LOT.

    I do make a mean London Broil, though. Yours looks delicious. I make mine smothered in brown gravy, so this would be a nice change.

    But, then the next night we’re having chicken!

  6. I have never bought London Broil. Is it labeled, London Broil in the store? Does Kroger have it? I am going to put your exact recipe on my menu next week. I am getting tired of chicken myself!
    I made “sliders” last night. Except we call them “little hamburgers”. They were so good! I used my George Foreman Lean Mean Fat Reducing Machine! for the second time. I really love that thing now, and will be blogging about it soon. Anyway, our little hamburgers were delicious. I used a different kind of rolls for the buns, and it was so good!!
    Can’t wait to try the london broil. Hope my Kroger has it!!

  7. the fact that you can bring a smile to my face, cause me to laugh out loud, and clap my hands, all while at work with junior high students?

    over meat?

    you are UH-MAZING.

  8. You lost me at “cook,” but I just wanted to express my support for your non-FOX “news” watching. :)

  9. I can’t wait to make that meat you cook. My husband does not like chicken and I can only get him to eat it once or twice a week if I am lucky.

  10. Thanks for the recipe – I forget to cook it but the man of our house loves it too, so I’ll have to grab some at the grocery and throw it in the skillet too, and he’ll be thanking you.

  11. I’m with D….I’m sorta done with chicken as well. But if I ate beef (yeah, I don’t eat that, either), I would be all over this. : )

  12. I feel your pain…my husband hates chicken…..I can really only get by with serving chicken strips (fried) every once in a blue moon! Thanks for this recipe…I need all the help I can get! ;)


  13. You had my rapt attention until you said Feta cheese, then you nearly lost me. :) But I think Feta cheese in yogurt sauce might just work. Thanks for the recipe!

  14. Oh, thank you, thank you, thank you! I love to buy London Broil when it’s on BOGO, but I’ve noticed that it often ends up tough. But it’s such a beautiful cut of meat, and reasonable when it’s on sale! Don’t think we’ll do the yogurt sauce, but the marinade and the cooking instructions sound great.

    Any notes or ideas on getting it to well done? I’ve got one person that won’t eat any “pink” in meat.

  15. By the way, Melanie’s blog is down again. I would email her myself, but her email is, of all places, on her blog. Which I can’t get to.

  16. Never mind. I decided to check one more time, and now it’s working. Sorry to sound the alarm. :)

  17. I really can’t tell you how much I love to read everything you write. How it makes me smile!
    And thank you for the recipe. It looks soooooooooooooooo DELISH!

  18. Looks good! I saw Londron Broil in the market this week and thought about looking up a recipe. Now I don’t have to! I’ll be making it this weekend.

  19. this sounds so yummy! i can’t wait to try it! i get in such a cooking rut this time of year, so it will be nice to add something new to the mix.
    here’s another yummy one if you need another idea:

    1 lb stew meat
    1 can cream of mushroom soup
    1 pkg dry onion soup mix
    1 cup red wine

    Put the ingredients, in order, in a pot. Put on the lid. Place in the oven at 325* for 3 hours.

    Serve over rice or egg noodles.

    This is SO easy, SO yummy, and frankly will make your house smell DELICIOUS!

  20. I just got home from a doctors appt. where we discussed my cholesterol. Bad timing. Looks awesome! I love London Broil and Flank Steak both.

  21. So what do you do w/ the yogurt sauce?? I mainly bake, so I’m not all that good with meat. I like reading about how-to though! Maybe someday I’ll put it into practice.

  22. I want to go to there!

  23. Lovely grill marks, darling!!

    Which reminds me ~ have you watched ‘Worst Cook in America’? Totally worthless, in my expert opinion. These people are crying ‘Oh, no, what if I get sent home?’ So what!!

    Anyways ~ on the episode I watched, someone got dinged for ‘bad grill marks’, which you have quite obviously mastered : )

    Thanks for the GREAT sounding recipe!

  24. Oh, we just love London Broil at our house! We usually take the easy road though, marinate it (husband’s marinade–soy sauce, italian dressing, etc.) and then throw it on the grill….and slice it thin! YUM. Then serve it with some nice fluffy dinner rolls with BUTTER! I always add mushrooms to mine, but my folks are pure meat eaters! I can’t wait to try out your yogurt sauce…sounds yummy!

  25. ahh geeez. it’s 11:30 and i need a steak now. looks awesome!

  26. Oh yum! All delicious ideas!
    I love meat! We cannot live without it.
    Sorry veggie people!

    Gotta go get me some London Broil now! Thanks, Mamaw!

  27. Mary Kat's Mom says:

    Thank you for making me so hungry and I can’t do anything about it! This is gorgeous and I really want to try it! Welcome to the Sleep Club. It’s a very special place!

  28. That looks great! I have a very similar recipe and my family loves it.

    I would also like to offer another resource for easy beef recipes, tips for saving money at the meat counter (not only is beef a delicious protein source, but there are some really economical cuts) and for more information on the benefits of eating beef and how it fits into a healthy lifestyle. The website is

    Wow, that was a long sentence!


  29. Here I was about to type out the Easiest Crockpot Pork Roast Ever for you, only to realize it’s in your Crockpotalooza from 10-30-08. It’s two nights-fancy one (if you want it to be) and barbeque sauce the next. Or still the same. It’s SO good. Do try it if you haven’t. I have seriously run in to friends at the market buying more pork roasts to make this because it’s so easy and so good.
    Meanwhile, I need some London Broil. Many thanks for the recipe!

  30. I usually don’t read blogs about recipes but yours kept me interested. I enjoy reading your blog. I am a new follower. Just learning the ropes. I certainly hope my blog can be as ‘read-worthy’ as yours some day!

  31. You have a way about you, ha!!

    This post made me laugh from start to finish!!LOL!! :)

  32. All those directions were a bit much for me on this sleepy afternoon, but YUM. That looks so good.

    Will miss you this weekend! May you not serve chicken on you-know-who’s special day! (wink, wink)

  33. You and Melanie start my day off RIGHT.. you are both so funny. Have a good day, Mamaw.. I’m off to nap.

  34. YUM! (In caps and all…)
    Try skirt steak – it is a little cheaper than flank steak. I use it for fajitas, or I roll stuff up in it – like fresh spinach, garlic, mushrooms, blue cheese, etc. The only thing when you roll it, you need the oven proof rubber bands, string or maybe even skewers.

  35. bahahahaha! Never knew the ol hoveround could pop a wheelie. Better be careful not to spill your prune juice while fooling around like that (: Your meat looks amazing in the pic! AMAZING!!

  36. Wow! As I read your wonderful recipe all of a sudden I became VERY hungry. My husband and I both get tired of chicken too. As I read your blog I began to think and hope you will be posting more ideas of what to do with beef. All I know is to grill beef. Looking forward to MORE beefy ideas.


  37. I almost didn’t read the post because I got so dang tickled over the hovearound part.
    I can’t tell you how I have laughed over that. So not nice of me and I’m sure I’ll get paid back for it one day. ;)

  38. In reference to comment #29 from Memegirl:
    I hate to be an internet dork, but how do I see the recipe she mentions?? I was able to get to the post about the Crockpotalooza, could see the “comments” but, alas, the Mr. Linky was nowhere to be found… I couldn’t access any recipes. Any assistance would be greatly appreciated. In case you haven’t already figured it out, I’m of an “older generation” which was not at all computer savvy. Just call me Mammaw, Sr.

  39. Love the recipe and your style of writing. Very funny! Anybody have any idea what the London Broil cut would be called in Australia??

  40. I was already laughing when I read the title.

    The story was hilarious. The recipe looks delicious.

    But the title reminded me of something Sophie said the other day.(The three-year-old who is quite funny, much like Sophie Boo Mama.)

    I caught part of an old episode of The Office the other day. You’d think I’d learn not to let Sophie watch T.V. with me especially after our attempt the other night to let her watch a Madea movie and just a few moments into the show I’m telling the hubby that Madea needs to clean up her mouth. And then we pause to take a potty break. Me and Sophie. Not me and the hubby. Sophie walked out the bathroom and looked at her dad and the paused T.V. and asked, “what the h@!! did you do?”


    That was a very long interruption in my comment.


    Back to The Office. So Michael is grilling for the office men during what I think was Phyllis’ Bachelorette/Bob’s Bachelor party. He holds up the meat and says, “now that’s MAN MEAT.”

    And then Sophie proclaims with a loud voice, “NEXT TIME, WILL YOU GET ME SOME MAN MEAT?”

    And then we silently prayed she would not share that with anyone. EVER.

  41. So you watch CNN-wow! Oh well, it was good while it lasted. Guess I’ll go do some charity work-you go watch your little TV shows!

  42. Recipe sounds yummy – my spouse would prefer broiled fish and chicken for ever and ever amen – I do not like broiled fish or even chicken every single day. Meat = beef – all else is meat substitute. You keep on telling the truth in love girl – even if you use feta cheese in a sauce – I admire and enjoy your work!

  43. Hilarious! and the food looks good too!

  44. We currently have a *thing* against ground beef. Been going on for a couple of years. Just started tasting gristly and gross to us–even the expensive stuff. So we switched to ground turkey, which is healthier, and generally works well as a substitute.

    Man, I bet if you did a beef-pork themed linkapalooza, it’d be a hit! I know I have a recipe or 12 I’d be happy to share. :)

  45. Oh Sophie, of all the funny posts you’ve ever written, this has to be one of the funniest!! I’m reading while sitting in a coffee shop, trying not to draw attention to myself by laughing out loud… so glad I didn’t have coffee in my mouth while reading your opening paragraphs.

    And the recipe looks amazing, btw. I’m going to try it. I’ve never thought of making gyros with London broil — yum!

  46. Thanks for sharing this recipe in such a delightful way! Will definitely try it!

  47. Can’t wait to try this recipe, Sophie. Funny, as usual.

    Since I live out in the sticks and have never seen “London Broil” at the butcher, I googled this information:

    London broil Notes: This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name “London broil” to the following cuts: flank steak, top round steak, or top blade steak. Each would work well in a London broil recipe.