Rita's London Broil

This recipe comes from Jill's mom Rita, who is no stranger in the kitchen. Lisa, Diana and Jen still remember 'back in the day' the thrill of Sunday afternoon car ride from Cliffside Park to Washington Township—which seemed like a trip to the country—to play with their cousins Jill and Adam, and be treated to whatever Aunt Rita had cooking up in the kitchen. It was always something awesome and perfect for our weekend cousins get-togethers.

Jill, right, with her mom Rita.

For a 1 1/2 to 2 pound London broil:

Brown a 1 1/2-to-2-pound London broil in a flat griddle pan. Once browned on both sides, put the steak in a pan with a little water on the bottom and sliced onions, and bake in the oven (do not use the broiler) for about 40 minutes at 350 degrees. Take out of the oven even though the steak will still be very pink on the inside; it will continue to cook while cooling. Season with pepper. Use the juice from the pan to make a mild gravy by adding one gravy packet, 3/4 cup of water, tsp of low-salt soy sauce (my secret ingredient), a swish of red wine, and salt and pepper to taste.

The London broil also can be cooked over medium heat on the grill and sliced on an angle. If you cook it this way, you can grill onions on the side with mushrooms on the stove top. 

I like to serve my London broil with mashed potatoes, a veggie and a side salad.