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  • April 2010
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London Broil with Texas Toast and Red Onion Jam

398 Calories
8 WW points

I usually have a hard time with london broil because I usually end up confusing it with my shoe and give up on chewing before my second bite.

London broil can be picky and needs to soak in a long bath of marinade for hours before its willing do its job as edible food. London broil is also known as top round steak.

A steak is a freaking steak to me, I’m wrong and I know it. The breakdown of different pieces of meat is damn impossible for me to understand. Cow is beef. Pig is Pork. No difference. Well except for bacon, which I’m pretty sure was Gods way of saying, “see Rachel the world is perfect, there’s bacon”. Bacon is an animal of its own.

I heart bacon.

Anywhosiers, the london broil was fabulous. The recipe says to marinate the steak for 2 hours but the longer the better. I didn’t have freezer bags (BUY FREEZER BAGS!!) and only had a massive bowl to marinate the steak in that wouldn’t fit in my fridge. So I covered the bowl in Saran wrap and sent it to work with Paul because he has a fridge there. He kindly turned the meat in the bowl every couple of hours and by the time it was time for cooking it was super tender.


  • 1/2 Cup Balsamic Vinegar
  • 2 Tbls brown Sugar
  • 1 Tbls Dijon Mustard
  • 3 Garlic Cloves, pressed (i used like 5)
  • 1/2 tsp Salt
  • 1/2 Pepper
  • 2 Lb. Top Round Steak


  • 1 Tbls Olive Oil
  • 8 Cups Sliced Red Onion (I used 2 lg onions)
  • 1/4 Balsamic Vinegar
  • 2 Tbls Brown Sugar
  • 6 Garlic Cloves, pressed
  • 2 Tbls Fresh peeled & Minced Ginger (chhhaaa NO, a sprinkling of the powdered ginger did just fine)
  • 1 Tbls Thin Sliced Basil (or a sprinkling of the dried will work too)
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper


  • 8 Slices Sourdough Bread
  • 2 Tbls Butter, melted
  • 1 Garlic Clove, pressed


  • Place first 4 steak ingredients in a plastic bag, add steak and marinate in fridge for AT LEAST 2 hrs.
  • Set your oven’s broiler to HI
  • Place steak on broiler pan (sheet pan will work fine) and cook 10 minutes each side for medium-rare. I did about 8 mins a side because medium is too much for us.
  • In a large skillet cook the onions for about 20 minutes until deep golden brown.
  • Add the vinegar, sugar, ginger, garlic and cook for a few minutes until most of the liquid is gone
  • Add the basil, salt & pepper
  • Place 8 slices of bread on a baking sheet and bake at 350 until lightly browned
  • Mix the butter and garlic and lightly brush over toasted bread

Remember when using the broiler that your oven rack has to be moved up to the top position.

Also note that onion skins do not belong in a garbage disposal because of their paper quality it sticks to the inside of your pipes. Don’t believe me, fine! It’s Wil A. Laboy Plumbing and feel free to email me for his number!


3 Responses

  1. i am totally making this for dinner sunday! 🙂

  2. the jam and bread and steak sound sooooo delicious! Can’t wait to try it this weekend. the funniest thing about this blog was the thought of Paul turning the meat every few hours at work! Whatta guy! 🙂

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