• 3-5 pounds london broil beef (flank steak)
• ¼ c oil
• ⅓ c vinegar
• 2 onions, sliced thin
• 6 garlic cloves, smashed
• 3 tbsp tamari (soy sauce)
• 3 tbsp brown sugar
• ½ tsp pepper
• London Pub® Original Steak & Chop Sauce

Combine everything in a large plastic bag, seal, and marinate overnight.

Roast meat, covered, for 30 mins per pound of meat at 400F, or until tender, taking care not to overcook.

Let rest 20 mins, and then slice thinly, across the grain.

Serve with London Pub® Original Steak & Chop Sauce, and enjoy! (Leftovers make great sandwiches!)

• 1 1/4 cup plain flour
• 1/2 tsp baking powder (opt)
• 1 teaspoon salt
• 1 1/2 tablespoons butter or ghee (clarified butter)
• 1/2 cup water

• 1/2 lb. Ground meat (either lamb or beef)
• 1 tsp cumin seeds
• 2 whole cardamom pods
• 1 medium onion, diced
• 2 tablespoons oil or ghee
• 1 garlic clove, crushed
• 1-2 tsp ginger paste
• 1 tsp Madras curry powder
• Salt and pepper to taste

Brown the meat and set aside. Heat oil in a skillet or frying pan and add cumin seeds and cardamom pods and cook for one minute. Add the onions and cook until translucent. Reduce the heat and add the garlic and ginger paste. Fry for 2-3 minutes. Add curry powder and cook three more minutes so that the flavors are incorporated. Season with salt and pepper to taste.

Sift the flour, add the salt, baking powder (if you are using it) and work in the butter or ghee. Add in half the water and mix to make a soft dough. Add the rest if you need to. Knead the dough until it is soft and pliable. Roll out the dough to about a 1/4 inch and cut out in circles. Moisten the edges with water; put the filling in the center and fold into a triangle.

Heat oil to 350 and cook the samosas until golden brown. Drain on paper towels. Serve with London Pub® Major Grey Chutney.