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My humble attempt at a cooking blog. Email me any great recipes you have. I'll try them out and if I like them, I'll post them here. Proper credit given, of course. angelasangle@gmail.com |
London Broil, Dill Potatoes, & Steamed Broccoli
As you can see by my keyboard, I am still using my webcam. This evening was some tender red meat, potatoes with a little dill bite to them, and the classic steamed broccoli. This meal may look fancy, but it is super simple. The potatoes do take about 45 minutes, but after you cut and season them, there is little else to do. I made my London Broil using an iron skillet. There are many ways to prepare this type of meat, but it cooks perfect with the iron skillet. Hope you enjoy this fanciful meal!
London Broil
Place the iron skillet on top of the stove while the potatoes are cooking. This will warm it up before you put it into the oven. (You should not put a cold iron skillet on/in a hot stove.) Once you remove the potatoes, turn the oven to 500 and place the empty skillet inside. Remove the meat from the fridge to take the chill off. Once it is up to about room temp, rub with oil, salt, and pepper. When skillet reaches oven temp, remove and place on burner that is set to high. Place broil in pan and sear on one side for 30 seconds. Do not move meat until time to flip. Flip and sear on the other side for 30 seconds. Move skillet to 500 oven and cook on each side for 2 minutes. (This will cook to medium rare, add 1 minute per side for medium.) Remove and allow to stand for 3-5 minutes to properly distribute juices. Slice on the bias.
Dill Potatoes
Place potatoes in ungreased baking dish. Coat with olive oil. Sprinkle with salt, pepper, and dill. Toss to evenly coat. Place in oven at 400 for 45 minutes, tossing once about half way through cooking.
