Granddad’s London Broil (a.k.a Candy Meat)
Granddad’s London Broil (a.k.a Candy Meat)
This is a wonderful way to serve flank steaks. You and your guests will love the sweet, smoked flavor. It is my preference over a T-bone or porterhouse! My dad and grandfather owned a small, neighborhood grocery store before supermarkets existed. My dad butchered his own meat. I told him I can't believe how expensive flank steaks are to buy ($5.99-$7.99 per lb). He chuckled and told me he couldn't give flank steak away. Flank steaks were the junk meat that nobody wanted!
(Note: I doubled the amount of sugar, soy sauce, sherry and honey from the original recipe. I also eliminated the meat tenderizer. I don't think the tenderizer is necessary.)
Marinading the Meat:
Combine all of the ingredients. I'll slightly warm the honey in the microwave to make it more liquid and blend better with the other ingredients.
Place the meat in a gallon ziplock bag and pour the marinade over the meat. Squeeze out the air as you seal the bag. Work the marinade by massaging the bag until all sides of the meat is well covered. Place in the refrigerator over night or for at least 4 hours.
Cooking:
While the marinade adds flavor, the secret to making this dish wonderful is the cooking method. This meat is best when grilled on the barbeque. About 2 hours before cook time, I remove the flank steaks from the refrigerator and let the bag sit on the counter. The best steaks are those that are grilled at near room temperature, so I will often let them sit on the counter longer than 2 hours, but that's the chef's preference and of course the temperature of the room. For example, I may only let the meat sit out 1 hour on a hot summer day. While the meat sits out, periodically work in the marinade.
While you are preparing to cook, mix another batch of marinade as follows and set aside. This will be used to drizzle on the sliced meat while cutting the meat before serving:
Put the meat in a 9 x 13 pan and pour the marinade from the bag (don't use the marinade that you have sitting aside) over the meat.
Place the flank steaks directly over the coals and singe both sides to seal in the juices. As you flip the flank steaks, dip the side that was over the coals in the pan of marinade. Continue to cook the meat by flipping it and dipping it. Try not to burn the marinade on the meat. The meat should be hot enough to make a “sizzle” sound when you dip it in the marinade. The meat should cook about 7-10 minutes on each side so when done, it is barely pink inside. Most of your marinade will be gone at the time the meat is done. This is my gauge.
Final step: Place the flank steaks on the side of the grill without the coals and toss in your wood chips onto the coals (or place your wood chip box onto the coals). Cover the grill and let the meat smoke for 5-10 minutes.
Remove the meat from the grill.
Slicing the Meat:
Let the meat sit for about 5 minutes so it cools down slightly. Never carve meat immediately after removing it from the heat source. The juices are under pressure and if you carve it too soon, the juices pour out and the meat tends to be dry and tough.
Heat the marinade that was set aside in the microwave so it is hot. Don't boil it; just bring it to the point of boiling.
Slice the meat in about 1/4” thickness ON AN ANGLE and against the grain of the meat. An electric knife works best.
As the meat is sliced, drizzle some marinade on each piece and then overlap the slices neatly onto a microwavable plate. Just before serving, heat the plate of meat in the microwave for approximately 1 minute so it is hot when served.
This recipe goes great with a big, baked potato and 7 Layer Salad (find the recipe in my Notes section.)
Enjoy!
Shef D
(I received the original recipe from my in-laws, George and Marilyn McDaniel on Christmas Day 1989 along with a study Bible.)
This is a wonderful way to serve flank steaks. You and your guests will love the sweet, smoked flavor. It is my preference over a T-bone or porterhouse! My dad and grandfather owned a small, neighborhood grocery store before supermarkets existed. My dad butchered his own meat. I told him I can't believe how expensive flank steaks are to buy ($5.99-$7.99 per lb). He chuckled and told me he couldn't give flank steak away. Flank steaks were the junk meat that nobody wanted!
- 3 Flank Steaks (2 ½ lbs)
- 2 tbsp Sugar
- 4 tbsp Soy Sauce (I never use soy sauce now-only teriyaki sauce)
- 4 tbsp Dry Cooking Sherry
- 2 tbsp Honey
- 1 tsp salt
- 1 tsp Accent
- Wood Chips
(Note: I doubled the amount of sugar, soy sauce, sherry and honey from the original recipe. I also eliminated the meat tenderizer. I don't think the tenderizer is necessary.)
Marinading the Meat:
Combine all of the ingredients. I'll slightly warm the honey in the microwave to make it more liquid and blend better with the other ingredients.
Place the meat in a gallon ziplock bag and pour the marinade over the meat. Squeeze out the air as you seal the bag. Work the marinade by massaging the bag until all sides of the meat is well covered. Place in the refrigerator over night or for at least 4 hours.
Cooking:
While the marinade adds flavor, the secret to making this dish wonderful is the cooking method. This meat is best when grilled on the barbeque. About 2 hours before cook time, I remove the flank steaks from the refrigerator and let the bag sit on the counter. The best steaks are those that are grilled at near room temperature, so I will often let them sit on the counter longer than 2 hours, but that's the chef's preference and of course the temperature of the room. For example, I may only let the meat sit out 1 hour on a hot summer day. While the meat sits out, periodically work in the marinade.
While you are preparing to cook, mix another batch of marinade as follows and set aside. This will be used to drizzle on the sliced meat while cutting the meat before serving:
- 1 tbsp Sugar
- 2 tbsp Soy Sauce (I never use soy sauce now-only teriyaki sauce)
- 2 tbsp Dry Cooking Sherry
- 1 tbsp Honey
Put the meat in a 9 x 13 pan and pour the marinade from the bag (don't use the marinade that you have sitting aside) over the meat.
Place the flank steaks directly over the coals and singe both sides to seal in the juices. As you flip the flank steaks, dip the side that was over the coals in the pan of marinade. Continue to cook the meat by flipping it and dipping it. Try not to burn the marinade on the meat. The meat should be hot enough to make a “sizzle” sound when you dip it in the marinade. The meat should cook about 7-10 minutes on each side so when done, it is barely pink inside. Most of your marinade will be gone at the time the meat is done. This is my gauge.
Final step: Place the flank steaks on the side of the grill without the coals and toss in your wood chips onto the coals (or place your wood chip box onto the coals). Cover the grill and let the meat smoke for 5-10 minutes.
Remove the meat from the grill.
Slicing the Meat:
Let the meat sit for about 5 minutes so it cools down slightly. Never carve meat immediately after removing it from the heat source. The juices are under pressure and if you carve it too soon, the juices pour out and the meat tends to be dry and tough.
Heat the marinade that was set aside in the microwave so it is hot. Don't boil it; just bring it to the point of boiling.
Slice the meat in about 1/4” thickness ON AN ANGLE and against the grain of the meat. An electric knife works best.
As the meat is sliced, drizzle some marinade on each piece and then overlap the slices neatly onto a microwavable plate. Just before serving, heat the plate of meat in the microwave for approximately 1 minute so it is hot when served.
This recipe goes great with a big, baked potato and 7 Layer Salad (find the recipe in my Notes section.)
Enjoy!
Shef D
 |
| George McDaniel (Granddad) |
(I received the original recipe from my in-laws, George and Marilyn McDaniel on Christmas Day 1989 along with a study Bible.)
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