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 that my sister Allison gave me, 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:

---

"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.