Thursday, February 15, 2007

London Broil Calling

London broil is calling to the faraway towns
Now dinner is declared, and come sit down

We were in a carnivorous mood the other night for dinner and were not sure what to make. The usual suspects such as new your strip or steak tips were not appealing. We have been down that tasty road often and wanted to take a new exit.

What about London Broil?

London Broil has a lot of things going for it; it is an inexpensive cut of beef, it works well on the grill or a broiler and it also takes a marinade well.

The down side is that it can be chewy and if cut poorly it is a mess to eat and while it takes a marinade well it does need to be marinaded. If you want to eat NOW, London Broil is not the cut to go with, but it is tasty!

I made a simple marinade of soy sauce, olive oil, red wine vinegar, garlic powder and some dried mined onion. This worked well since it was based upon what we happened to have in the pantry.

Then after marinading for a few hours, off onto a broiler rack (about 6 inches from the broiler) for about 25 minutes or until an instant read thermometer reads between 130ºF - 140ºF then out to rest on a cutting board.

The London Broil was sliced at a 45º angle and the end result looked like this

To be honest most of the end result was pure luck! I mean the middle was perfectly pink just a nice ring of yummy goodness on the outside. Given the time to marinade is a certain make again.

I will let Jeff from C for Cooking, post up the You Tube video of the Clash if work lets him surf blogs this week.


T.W. Barritt said...

Good advice. I have made some delicious London Broils, and some that tasted like shoe leather! But all of your steps makes sense for that perfect pink interior.

sandi @ the whistlestop cafe said...

That London broil is just the way I like it! In fact I may just clip the picture and post it on the fridge...for future reference!

wheresmymind said...

Check in on Thursday and you've got it!