Betty's Tips

Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We found that a serrated knife works best.

INGREDIENTS

• 1 cup cola

• 1/4 cup red-wine vinegar

• 1/2 small white onion, grated

• 1 1/2 tablespoons garlic, chopped (from 3 garlic cloves)

• Coarse salt and freshly ground pepper

• 1/4 cup safflower oil, plus more for grill

• 1 London broil (5 to 6 pounds; 2 1/2 inches thick)

DIRECTIONS

STEP 1

Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.

STEP 2

Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.

STEP 3

Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.

Sharon’s Roast

With a few added touches I followed this recipe to the letter. My extras are in bold
print. (Original recipe from cooks.com)

I put the meat (partially wrapped in tin foil) in my cast iron cooker and added a
half cup of water in the bottom of the cast iron pot, added the other
ingredients, covered the meat with some sliced up garlic, pulled the foil up
around the roast as much as possible, covered the pot and it it go. One hour
before it was done I added cut up potatoes, you can do carrots too. It
was so tender and juicy – and oh so easy – yummm.

CHUCK ROAST WINNER DINNER
3 lbs. chuck roast (about 2 inches thick)
2 tbsp. A-1 Steak Sauce
1 env. onion soup mix
1 (10 1/2 oz.) can mushroom soup

Place the chuck in the center of extra wide, heavy foil in a roasting pan. Brush the
meat with A-1 Steak Sauce and sprinkle the onion soup mix over it. Then spread
with the mushroom soup. Wrap loosely in foil and bake at 350 degrees for 2 1/2
to 3 hours. Makes 6 servings.

We got this great Occo Convection Oven (double boiler) given to us but the instructions are not in English.

Occo Website Link

Occo’s verbal instructions (not in English) – helpful visual

I bought this huge bag of rice and it did not have any directions with it so I found it online:

Sun Valley Rice | Cooking Instructions from eHow

• Rinse lightly (I use a metal coffee filter since too much rice falls through regular strainers)
• 2 Cups of Rice
• 2 ½ cups of water
• Bring to a boil over medium-high heat, stirring occasionally. Add salt
• Reduce the heat and cover the pan with a tight fitting lid. Allow the rice to simmer (covered) until all of the water has been absorbed. Remove the pan from the heating element and let the rice sit for five minutes.
• Fluff the cooked rice with a fork and drizzle a bit of sesame oil, if desired. You can also season it with a few turns of fresh cracked black pepper. Margarine or butter can be added as the rice is boiling if you prefer a buttery flavor.