Ingredients

12oz London Broil Steak
Green Onions, Sliced on the Bias

Teriyaki Marinade

1 1/2 Cups Soy Sauce
3/4 Cup Honey
Juice of One Fresh Lime
1 Tbsp Fresh Ginger, Grated
2 Cloves Garlic, Minced
1 Tbsp Mirin

Directions

Prepare the marinade by mixing the soy sauce, honey, mirin, and lime juice together, along with the garlic and ginger.
Pour half the marinade into a 9 x 13 Pyrex baking pan. Layer the London Broil Steak on top of the marinade and then pour the remaining marinade over the steak. Cover tightly with a lid or plastic wrap and refrigerate for 12-24 hours. The teriyaki flavor becomes more robust the longer the beef marinates.
Reserve half the marinade for grilling and pour the other half into a small saucepan, bringing to a simmer over low heat.
Preheat your grill or cast iron grill pan over medium high heat.
Lay the steak on the grill and brush with marinade reserved for grilling.
Grill 4-6 minutes per side, basting each side liberally with teriyaki
marinade. Cook to medium and remove to serving platter.
Allow beef to rest for 5 minutes then slice on the bias into 1/4” strips.
Drizzle marinade from the saucepan over the steak and garnish with
green onions. Enjoy!

Ingredients
½ cup of your favorite mayonnaise
½ cup plain dry bread crumbs
1 envelope of onion soup mix
2 pounds ground beef
6-8 hamburger buns

Directions
COMBINE Mayo, bread crumbs and Soup Mix in bowl. MIX mayonnaise mixture into ground beef; shape into patties .

Grill or broil until done. Serve burgers on buns.

Ingredients

2 to 3 pounds beef Shank Cross Cuts, cut 1 to 1-1/2 inches thick
2 tablespoons all-purpose flour
1 tablespoon vegetable oil, divided
1 cup finely chopped onions
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 cup dry white wine
1 can (14 -1/2 ounces) diced tomatoes
Salt and pepper

Gremolata

1/2 cup packed fresh parsley
1 tablespoon grated orange peel
2 cloves garlic

Directions

Lightly coat beef Shank Cross Cuts with flour. Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.
Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.
Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
Meanwhile, prepare Gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.
Remove cross cuts. Cut beef from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return beef to cooking liquid. Serve with creamy polenta; garnish with Gremolata.

Ingredients
1 (3-4 lb) rump roast (room temp.)
3 garlic cloves
1 tablespoon salt
1 tablespoon pepper
1 onion
1 cup water

Directions
DO NOT USE A GLASS PAN FOR THIS RECIPE.
Pre-Heat the oven to 500 degrees.
Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
Now Salt and Pepper the rest of the roast.
Put the Roast in the oven and sear for 20 minutes.
Then add the water, the chopped onion and reduce the temperature to 275 degrees.
Cook for 20 minutes per lb. We like it rare so that is what you will get if you cook for this period of time.