London Broil Over Aligot

So sorry for being a really crappy blogger.  But you know what?  My cohorts are no better, so I believe I have done well considering.

Anyhoo, it seems as though Snowpocalypse Redux and the Super Bowl were ages ago, but the food lives on in my mind!  And here is how you make an awesome London Broil!!!

Get yourself a good top round roast cut piece of beef (they might label it as London Broil).  Now usually I would marinate my beef overnight, but since my housemate is allergic to gluten I was unable to use soy sauce.  Otherwise, I would stick the beef in a plastic bag, dump some soy sauce, garlic powder, onion powder, and pepper, then let it sit overnight in the fridge.  Instead I dumped some Worcestershire sauce, garlic powder, onion powder, kosher salt, and pepper in a bag with the meat, then let it marinade in the fridge for about 5 hours.  You don't want to marinade anything with Worcestershire sauce for more than 6 hours because there's vinegar in it and it will make the meat funny.

30 minutes before you want to start cooking, you want to bring your meat out to let it get back to room temperature.  In the meantime you want to start the aligot!

Aligot is really just fancy, French style potatoes.  It is incredibly rich and fattening and yummy!!!  So you peel, cut, and boil your potatoes until tender like you are making mashed potatoes.  So in a sauce pan, you want to add some whole garlic cloves (I used 2 cause I like garlic) and about a cup of sour cream and a cup of heavy cream over medium heat--don't boil them, but you want it hot.  When the potatoes are tender and you have drained them, put them back on the stove top on a medium-low heat.  You want to mash them with your trusty masher with about a half stick of butter, the cream, and some salt and pepper.  Now you must be thinking to yourself, "That's just regular mashed potatoes!!!"  Wait, there's more!!!  Once it is slightly creamy, you want to start adding in some grated cheddar cheese (I use the white kind).  You are going to add about 3 to 4 cups of cheese until it becomes incredibly smooth and almost like melted Velveeta.  You will never ever go back to regular mashed potatoes again--trust me!!!

So once the potatoes are done, heat your trusty broiler up.  Place the rack just far enough down so that your meat isn't pressing up against the broiler heat.  Put your meat in for about 7-8 minutes (depending on thickness), then flip it over and place it under the heat for another 7-8 minutes.  Once done, take it out and place it on your butcher's board and cover it with foil and have it sit for 10 minutes.  This will allow it to cook a bit further and make it jucier.  Once done, you should have about a medium rare done piece of steak that will compliment your aligot!  My mouth is totally salivating at the thought of this meal.

My aligot didn't turn out well for Super Bowl though, mainly cause I didn't have enough cheese to make it velveety.  So buy a lot of cheese!  It's worth it!  Enjoy everyone!