Start with 2 ½ lbs round steak/top round/London broil, sprinkle all surfaces evenly with meat tenderizer, and pierce deeply and generously with a fork. Let it stand at room temperature for about an hour.
Your meat does not have to look like America minus Florda.
While the meat is sitting, combine all of this in a small pot:
1 cup red wine
1 garlic clove, minced (although I used about 5)
1 Tbsp worcestershire sauce
1 small onion, minced (I've used dried minced onion before as well)
1 tsp salt
1/3 tsp pepper
2 Tbsp prepared horseradish
2 Tbsp minced parsley
2 Tbsp prepared mustard
1 Tbsp sugar
2 Tbsp butter or margarine
Heat it until the butter melts, then let it cool to room temperature (til about when the meat has finished sitting for an hour).
Pour sauce over meat (I usually marinate mine in a gallon ziploc because it's easier to deal with). Chill several hours, turning steak several times. (It can also be frozen in the sauce to cook later).
Remove meat from sauce and strain the sauce, keeping the solids and the liquids separate.
Broil the steak on one side, basting occasionally with liquid.
Turn over and spread the top surface with the solids. Broil to desired degree of doneness.
Slice to serve. The remaining sauce can be brought to a boil and then served to go on top of the meat.
There's really no way you can mess up this flavor. The cooking time will vary depending on your method (grill or oven) and how "done" you want it. I did about 8 minutes each side for medium, perhaps medium rare in places.
As for the potatoes, mine are more like slices instead of chunks because I like them to end up a little crispy. I spray them first with some olive oil so it all "sticks" (it's also amazing if you toss it all in bacon grease). Then I go through the spice rack and add some different things...parsley, thyme, basil, rosemary, paprika, minced onion, pepper, garlic powder, salt, pepper...some combination of all that. Then it goes in the oven for about an hour.
Then enjoy. A lot.
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