London Broil and Cheesy Yorkshire Pudding Recipe

From Dorothy McNett's Recipe Book.

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London Broil and Cheesy Yorkshire Pudding

From Dorothy McNett's recipes at

1 1/2 - 2 pounds London broil (top round steak)
1 - 2 teaspoons Worcestershire sauce
sprinkles of sea salt
freshly ground pepper
2 tablespoons unsalted butter
3 eggs
1 cup milk
1 cup all purpose unbleached flour
1/2 teaspoon sea salt
3 green onions, chopped
1/2 - 3/4 cup freshly grated sharp Cheddar cheese

1 teaspoon grapeseed oil, or other oil for the pan
1 - 2 fresh tomatoes, sliced, for serving

Preheat oven to 425 degrees. Rub the steak all over with the Worcestershire, salt and ground pepper. Set aside. Melt the butter 30 seconds in microwave. Lightly brush about 1 tablespoon of the melted butter into a deep dish pie plate. In a batter bowl whisk the eggs and then whisk in the milk and the other 1 tablespoon melted butter. Whisk in the flour, salt, chopped green onions and the grated cheese. Pour the batter into the prepared baking dish and bake 20 - 25 minutes or until puffed and golden brown. In the meantime while it is baking, cook the meat. Heat the grapeseed oil in a large heavy bottomed skillet and add the steak and cook until browned on the bottom, about 5 minutes. Turn the meat over, reduce heat to low and cover the pan and continue cooking about 8 minutes or until meat is done to your liking. Place meat on a cutting board and set aside. In the hot pan add the tomatoes and cook 1 - 2 minutes. Thinly slice the steak against the grain. To serve, cut the Yorkshire pudding into wedges and serve alongside the sliced meat and the tomatoes.

Recipe created 2018-04-02.

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