London Broil

Jan. 9
This is not our favorite cut of meat, but there was a lovely thick chunk of it on sale at Kroger's. We marinated it in Worcestershire and liquid smoke, then grilled it in the frequent-flipping fashion, while also sautéing sliced coins of parsnip in goose fat (for source, see Christmas, below). Oven-baked parsnips get tender so quickly that we were surprised when these didn't, but a splash of white wine and some simmer-time in the covered pan solved that. The steak rested in the meantime, and was then sliced thin and served with its own juices, avec choix de sauce Américaine ou HP (stands for Holt Parker). Chewy but good.