Well, hate to tell you, but this is going to be a pretty low-drama Friday food, compared to last week's. The finger is healing well, and has been a good parental disciplinary tool--as in, "You kids do what I tell you or I'll REMOVE THE DRESSING AND MAKE YOU LOOK AT MY WOUND!" Whatever works, right?
Today's recipe is kind of a two-fer, and both parts are seriously yummy. As in, everyone in the family loved them. OK, maybe Teen 1 was iffy on the rice, but otherwise, 100% approval rating.
The thing is, it's a dull set of recipes to photograph. So bear with me and take my word for it. I'm no food stylist, that's for sure.
First, the meat. I had some nice top round in the freezer, courtesy of our friends at Cub Foods, who had a two-for-one sale recently.
OK. Can we talk about Cub Foods for a minute? You know what I think of that store? This is not very nice of me. I think of it as the store where the stupid people shop. And the whole basis for that opinion is the astonishingly large number of times that someone has blocked the aisle with their cart while others--me, for example--would like to get through, and we say things like, "Excuse me" and "Pardon me" and "If you don't mind, I'll just slide by here" and "Ha! Ha! Aisles just aren't big enough, are they?" Which, frankly? The aisles are huge. You can easily have two carts pass each other by. If you don't park your cart cross-wise and then fill in the rest of the space with your body, as you stand reading ingredients lists on chicken broth cans. Of which there are many varieties.
I'm not totally hard-hearted. I'll cut slack to people who appear to be from other countries and may not speak English and therefore have no idea what I'm chirping at them. But the Minnesota folks? With the cell phones in their ears? Speaking in perfect Midwestern English? I'm talking about YOU. Move the damn cart.
Once? Once--this is so annoying--some woman chatting on her cell phone and blocking the aisle kept glancing at me as I was saying "Excuse me" and thinking of ramming her cart. But she wouldn't move. So I finally backed out of that aisle, went around the corner, and turned back into the first aisle at the other end. Only to find the same woman now blocking the other end of the aisle.
Good thing Cub has two-for-one coupons.
So, yeah. Here's the deal. You take your top round, or flank steak, or whatever you'd like to use for a London broil, and you marinate it in lemon juice, soy sauce, white vinegar, vegetable oil, chopped onion and garlic, bay leaves, coriander seed, and black pepper. Overnight marinating is best.
See? Kinda boring looking. Oh, by the way, the recipe is here. It's simple, and it's a good weeknight option, since once it's marinated, it cooks super fast.
While reading the user comments on the recipe, someone mentioned pairing the meat with this recipe: Vinegared Rice. The idea looked simple enough, and intriguing. First you take some long-grain rice and rinse repeatedly in cold water until the water runs clear. This takes several repeats.
I think it took 10 or 11 times to get the water to run clear. Then you cook the rice. While it's cooking, you mix together some rice vinegar, sugar, and salt in a small saucepan, heating until the sugar dissolves, then let it cool a bit. Once the rice is done, you stir in the vinegar mixture in little bits, mixing thoroughly.
Of course, you're also cooking your meat. The recipe calls for it to be grilled. Given that my outdoor grill is covered in snow, I went with my trusty George Foreman indoor contact grill. It took maybe 10 minutes. You could broil it too.
Because the rice itself isn't boring looking enough, I added some cauliflower to the mix. Not an exciting plate to behold, I realize, but so, so, so good. Oh my. This is definitely a combo that goes into my regular rotation.
Even if I do have to buy top round at Cub Foods.