London Broil (SLAB)

Today’s post won’t be so much a recipe as a how-to.  Once upon a time I was roommate to several people where I began to, as one of them still says, McGuyver in the kitchen.  One Saturday, SLAB was born.  It even had its own theme song – delightfully stolen from Ren and Stimpy.

Our version was a little bit different.. but the idea was the same..

It’s slaaab it’s slaaab, it’s big, it’s heavy it’s meat.  It’s slaaaab it’s slaaaaab, it’s better than bad it’s NEAT.  Everyone wants some slab, you’re gonna love it slab.

We drank.  A lot.

So, the idea was to take a full london broil and marinate it in a 2:1 mixture of worcestershire sauce and soy sauce for about an hour.. hour and a half.  Top with fresh thyme and rosemary then throw it in the oven at 350 for about 30 minutes, then finish at 400 for another 5-10. 

The gravy was the best part…

  • 2 cu beef stock
  • 1 1/2 tsp regular yellow mustard
  • 2 shallots, chopped
  • 1 tsp garlic
  • slutty olive oil
  • a few capers
  • whatever liquid was left from baking the slab
  • Gravy flour (I use wondra for this recipe)

Take the garlic and shallots and sautee in regular olive oil.  To that, add the liquid from the bottom of the baking dish from the slab and 2 cups of beef stock.  Bring that to a light boil, add the capers and the mustard.  Mix until the mustard was no longer lumpy and thicken by adding a little gravy flour and whisking in until you get the desired thickness.

 

 

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