Tuesday, March 6, 2012

London Broil

London Broil is something I grew up with so each time I make it I think of my Mom broiling the meat and serving it up with potatoes. At the time I remember thinking..."ugh, not this again" but I think it's a meal you appreciate when you are older. Especially when you realize how cheap, fast and easy it is to make. What I did not know is that London Broil actually refers to the cooking method and is not the type of meat (which is deceiving at the grocery store as they sometimes label the meat in a way you would think it WOULD be called that). The meat used is actually flank steak, which is a lean, flat boneless cut from the underside of the cow. It has tremendous flavor, but must be cooked quickly and cut across the grain.

Work Week Tip:
  • The night before place meat in marinade to tenderize the meat

2 Garlic Cloves minced
1/4 cup of Balsamic Vinegar
1/4 cup of Dry Red Wine
1 Tsp Honey
1 Tablespoon of Soy Sauce
1 1/2 lb of London Broil (Flank Steak)

Mince garlic and combine with Balsamic Vinegar, Red Wine, Honey, Soy Sauce and salt.  Put in large plastic baggie along with steak and let sit in refrigerator for up to 24 hours. To broil, let oven heat up on broil and put in broiler pan under the broiler 5-6 inches. Let meat cook on each side for about 5-7 minutes (you will need to flip it in the oven). Be careful not overcook! Let meat sit for 5 minutes and then thinly slice the meat across the grain.

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