Description
Cheesy funeral potatoes bring comfort to Mormon gatherings with creamy hash browns, crispy cornflake topping, and rich dairy goodness. Comfort cuisine from Utah warms hearts and satisfies hunger with simple, nostalgic ingredients.
Ingredients
Scale
- 2 to 2.5 lbs (907 to 1134 g) london broil (top round or flank steak)
- ⅓ cup (79 ml) olive oil
- ¼ cup (59 ml) soy sauce
- 2 tbsps (30 ml) balsamic vinegar
- 2 tbsps (30 ml) worcestershire sauce
- 2 tbsps (30 ml) lemon juice
- 2 cloves garlic, minced
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 ml) dijon mustard
- ½ tsp (2.5 ml) black pepper
- ½ tsp (2.5 ml) onion powder
- optional: chopped fresh parsley for garnish
Instructions
- Marinade Preparation: Whisk olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, lemon juice, minced garlic, brown sugar, Dijon mustard, black pepper, and onion powder in a medium bowl until thoroughly blended.
- Marinating Process: Submerge London broil completely in the marinade within a zip-top bag or shallow container, ensuring full coverage. Refrigerate for 4-8 hours, allowing flavors to deeply penetrate the meat.
- Temperature Equalization: Remove meat from refrigerator 30 minutes before grilling, enabling it to reach room temperature for uniform cooking.
- Grill Preparation: Heat grill to medium-high (400-450°F), meticulously cleaning and oiling grates to prevent adhesion and promote perfect sear marks.
- Grilling Technique: Drain excess marinade and place steak directly on hot grates. Grill 5-7 minutes per side, targeting medium-rare (130-135°F) using a precise meat thermometer for accurate temperature monitoring.
- Resting and Slicing: Transfer grilled meat to a cutting board, allowing 10 minutes of rest to redistribute internal juices. Slice diagonally against the grain, creating thin, tender pieces that highlight the steak’s natural texture.
- Serving Suggestion: Garnish with fresh parsley and accompany with roasted vegetables or a crisp salad for a complete, flavorful meal.
Notes
- Marinate Wisely: Longer marination times (4-12 hours) ensure deeper flavor penetration and more tender meat, but avoid exceeding 24 hours to prevent protein breakdown.
- Control Grill Temperature: Maintain consistent medium-high heat around 400-450°F to achieve perfect caramelization without burning the exterior while keeping the interior juicy.
- Rest and Slice Strategically: Allow meat to rest 10 minutes post-grilling to redistribute internal juices, then slice against the grain at a diagonal angle for maximum tenderness and easier chewing.
- Customize Doneness: Use a meat thermometer to precisely monitor internal temperature – 130°F for medium-rare, 140°F for medium, ensuring consistent results based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg