London Broil...and Veggies for Mark

My first experience with London Broil was at Easter. It turned out okay, so I said, "Why not...I'll give it another shot." I found several recipes online of rubs and marinades for London Broil. I ended up making my own, more or less, by combining a few key ingredients: chili powder, paprika, oregano, thyme, and S&P (salt & pepper...I'll use that abbreviation a lot). I tuned down the chili powder...I cannot handle spiciness the way some folks I know can. (And next time, I think I may add a little brown (or white) sugar...just a pinch.)

Now, London Broil doesn't refer to the cut of meat. I used a large top sirloin cut, but a flank steak is preferred. And you can grill, pan sear, or actually broil your beef. I chose to broil this one. After rubbing the steak and letting it sit for about 15-20 minutes, I popped it in the oven (set to broil) for about 7-8 minutes on each side (for a medium well center).

Veggies included Dutch-glazed onions (a very sweet treat!) and maple-glazed baby carrots with toasted pecans. These recipes were obtained through www.cooks.com and www.kraftrecipes.com, respectively. Now, I should disclose that I am NOT a vegetable eater...I am a strict carnivore who loves to carb-load, too. But veggies tend to cramp my style. However, I do eat them from time to time...the few that I like. But I did not eat any tonight. (I know, shame, shame. Don't judge me! Remember...I am unorthodox.)

I did prepare some beef broth-simmered rice (and you must know I could survive off of rice if there was no meat in this world), and we both enjoyed a tasty, deeee-lish dinner at home.

P.S. Here's a little question for everyone... How do YOU say "pecan"? Is it peh-KAHN or PEE-can? (Y'all know I'm from the south...I say PEEcan!)