Meal No. 798: Grilled London Broil

For perhaps only the third time, I've made an attempt at preparing London broil. Turns out, this was close to the charm.

It was delicious with a red wine demi-glace to bring the flavors out and up a bit. I managed to slice the meat pretty darned thin, which apparently is one of the keys to making this chewy roast a much more enjoyable dinner than might otherwise have been the case.

I also reached again for the Tupelo Honey Cafe cookbook and repeated that very delicious smashed sweet potatoes recipe. They were light and fluffy and so full of good flavor! I think that night's dinner guests have crowned this their favorite way to do sweet potatoes, even above and beyond the slow-cooker version that I've been serving them for a while now.

Let's not forget dessert: some homemade banana pudding:

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"London Broil on a Gas Grill," by David Pazmiño. In Cook's Illustrated, Number Eighty, May & June 2006, p. 11-13.

"Smashed Sweet Potatoes" (p. 128), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC, 2011.

"Murray's Old Fashioned Nana Puddin'," from the Murray Vanilla Wafers package. Also found online at http://melissaannbrook.blogspot.com/2011/04/banana-and-vanilla-wafer-with-pudding.html.