Wednesday, January 21, 2009

Broiling to the London Beat!

So many possibilities. . . One of my favorite grill choices is London Broil. It's almost like having a big steak you can share with your whole family and maybe even a few friends. A very inexpensive cut of beef, it can be rather tough if not prepared or sliced properly against the grain. Marinade and direct heat, this baby is pretty much a no brainer. You don't need a big thick cut, either. About an inch and a half to two inches will make cooking it easy - 4 to 5 minutes per side, you'll have yourself a nice medium rare London Broil. Slice in thin slices against the grain and at a 45° to 60° angle through the meat.

The Marinade

1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons worcestershire sauce
1/4 cup olive oil
2 garlic cloves, Crushed
1 teaspoon rosemary
1/4 teaspoon ground black pepper

Preparation

Stir it all together into your marinating container of choice. My tupperware works for me so very well but a large zip lock bag will work well if your London Broil will fit. Place the meat into the marinade and let it bathe for 3-4 hours in the refridgerator (up to 24 is ok). Turn it over a couple times to make sure the marinade gets all the sides. Remove from the 'fridge about 30 minutes before you're going to start cooking it. Prepare your grill. You want a medium-high heat. Depending on thickness, you cook for 4-6 minutes per side.

This goes well with Asparagas or Brocoli. A nice baked potato is a good complement as well.

The Bad Story

I bought a thick cut (about 3 1/2 inches) London Broil this past week. When I went to cook it, I didn't allow for the thicker cut and it didn't get cooked long enough. Luckily, the family enjoys a rarer slice of beef. Still, there is nothing like feeding a family of five for less than $10.
Post a Comment