London Broil to die for
|I've wanted to hold out for Hubbs to come home before giving in to my craving of my grilled London Broil because it's definitely not a dish for one.. but I'm hearing yet another two weeks before the job will be done UGH! So I gave in to temptation this weekend. The London Broil is a cheaper cut of meat because it is known to be tough. Tough if you don't prepare it correctly or by not slicing it against the grain of the meat. If prepared and sliced correctly it turns out to be a loverly piece of grilled meat with an amazing flavor. I've used this marinade for years and have never once served it to friends or family without many requests for the recipe.|
A cute story about my London Broil.. two years ago one of my closest and dearest friends announced she was pregnant. After many tears of joy and congratulations, she said that she was still going to work full time for as long as she could and that wouldn't give her much time to be eating right for herself and the baby so, "Would you feed me?" was her request. hehe I was more than happy to be of assistance and tickled that she liked my cooking so much that she came to me to help her with keeping healthy during her pregnancy. So I started thinking of all the dishes I would make and began giving her a list of my ideas. Well.. she politely smiled at me and said that what she really wanted was my London Broil. No problem, happy to fix it! The following week.. the same request.. and again the week after.. and again.. and again and again! Needless to say, I was making London Broil every Sunday for MONTHS. lol Her baby boy was born premature, but he was so strong and had such fight in him that we attributed it to all the beef he enjoyed with his mama that summer and fall! :D
Last night's London Broil was served with roasted tiny Yukon Gold potatoes that were rubbed with olive oil, kosher salt and chives and sauteed portabellos. Yum!
1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
Poke holes in your LB with either a fork or the tip of a sharp knife. Dump all ingredients except the LB in a large ziplock bag. Close the bag tightly and give it a good shake or 10 to combine all the ingredients. Drop your LB in the bag and smoosh the marinade all over it, then place the bag on a flat dish and refrigerate overnight or at least for 8 hours, turning the bag over once.
When ready to prepare, heat your grill and cook the LB for approximately 4 minutes on each side for rare, 5 minutes on each side for medium rare and 6 to 8 minutes on each side for medium well to well. I highly recommend serving this cut of meat on the rare to medium rare side as the more well you cook it the more tough it will be regardless of the marinade or the slicing. Gah.
After your LB is grilled to your liking, let it rest off the heat for at least 5 minutes to evenly distribute the yummy juices throughout the piece, ensuring juicy slices from end to end! Cut thinly along the bias of the meat.. meaning cut it width wise and not length wise. Enjoy :D