Rub steak with juice from crushed garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat. Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Grill the first side for four minutes, then rotate 45° from its original spot on the grill (but don’t turn it over) in order to get the crosshatch grill marks. Continue to grill for another three to four minutes, then flip and repeat the process, until it’s charred and medium-rare. An instant-read thermometer should register 125°F when it’s ready—about 10 to 12 minutes total. Let it rest about 10 minutes before cutting, and serve it with a pat of butter.
Simple Green Salad
Iceburg lettuce, chopped
Toss and serve with dressing.
3/4 c. Milk
1/2 c. shortening
1/2 c. Sugar
1 t. Salt
2 pkg. (or 4 1/2 t.) Yeast
1/2 c. lukewarm water (110 Deg.)
4 1/2 – 3/4 c. Sifted Flour
2 eggs, room temp.
Scald milk; add shortening, sugar & salt, mix well. Cool to lukewarm.
Sprinkle yeast on water & stir to dissolve. Beat 1 1/2 c. flour into milk mixture (at least 1 minute). Beat in eggs and yeast mix. Gradually add in enough flour (1/4-1/2 cup at a time) to make a soft dough that leaves the sides of the bowl. Turn dough onto lightly floured surface. Knead until smooth, satiny & no longer sticky, 5-8 minutes.
Place in lightly greased (Buttered) bowl, turn dough to lightly cover with grease. Cover & let rise to double, 1-1/2 hours.
High Altitude – Second Rise – Punch down, turn in bowl to grease top again and let rise to double.
Punch down & turn onto surface, divide in half. Shape as desired.
Brush top with melted butter & let rise to double, 30-45 minutes.
Bake @ 375 degrees 12-15 minutes for rolls, 15-25 minutes for loaf.
This recipe will also make cinnamon rolls.