Description
Comfort meets nostalgia in this creamy Funeral Potatoes recipe, a classic Mormon comfort dish beloved across Utah. Cheesy, crispy, and irresistibly rich, you’ll find this potato casserole becoming an instant family favorite at gatherings and potlucks.
Ingredients
Scale
Main Protein:
- 2 to 2.5 pounds (907 to 1134 grams) London broil (top round or flank steak)
Liquid Marinade Ingredients:
- ⅓ cup (79 milliliters) olive oil
- ¼ cup (59 milliliters) soy sauce
- 2 tablespoons (30 milliliters) balsamic vinegar
- 2 tablespoons (30 milliliters) Worcestershire sauce
- 2 tablespoons (30 milliliters) lemon juice
Seasoning Ingredients:
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) brown sugar
- 1 teaspoon (5 milliliters) Dijon mustard
- ½ teaspoon (2.5 milliliters) black pepper
- ½ teaspoon (2.5 milliliters) onion powder
- Optional: chopped fresh parsley for garnish
Instructions
- Combine the marinade ingredients in a medium mixing bowl, whisking together olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, lemon juice, minced garlic, brown sugar, Dijon mustard, black pepper, and onion powder until thoroughly blended.
- Transfer the London broil into a large zip-top bag or shallow container, then carefully pour the prepared marinade over the meat, ensuring complete coverage. Seal the container and refrigerate for a minimum of 4 hours, preferably overnight to enhance flavor penetration.
- Remove the marinated meat from the refrigerator approximately 30 minutes before grilling to allow it to reach room temperature, which promotes more even cooking.
- Preheat the grill to medium-high heat, targeting a temperature range of 400-450°F. Clean and oil the grill grates to prevent sticking.
- Extract the steak from the marinade, allowing excess liquid to drip off. Place the meat directly on the preheated grill grates.
- Cook the London broil for 5-7 minutes on each side, aiming for a medium-rare doneness with an internal temperature of 130-135°F. Use a meat thermometer for precise temperature checking.
- Once grilled to desired doneness, transfer the meat to a cutting board and let it rest for 10 minutes. This resting period allows juices to redistribute throughout the meat.
- Slice the rested steak thinly against the grain to maximize tenderness, creating diagonal cuts that showcase the meat’s texture.
- Garnish with freshly chopped parsley if desired and serve alongside roasted vegetables, a crisp salad, or your preferred side dishes.
Notes
- Customize the marinade by swapping soy sauce with tamari for a gluten-free option that maintains rich umami flavor.
- Tenderize the meat before marinating by gently piercing the surface with a fork to help the marinade penetrate deeper into the muscle fibers.
- Invest in a reliable meat thermometer to ensure precise doneness without overcooking, which prevents tough and dry meat texture.
- Consider alternative cooking methods like oven-broiling or cast-iron skillet searing if outdoor grilling isn’t possible, maintaining similar flavor profiles and cooking techniques.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg