You have enough to worry about. There’s nothing wrong with beef.

Spot-On London Broil

Let’s be honest, we’re cooking at home because we’d rather save our entertainment dollars for something special, like heat and electric. Fortunately, money and time are almost always interchangeable in the kitchen, and a cheap cut of fresh meat has unlimited potential. Chances are, if there are enough of you to merit an entire London Broil, somebody’s unemployed and has the extra clock to marinate a piece of meat.

1 London Broil
2/3 C olive oil
4 garlic cloves, minced
4 tbsp rice wine vinegar
3 tbsp Dijon mustard
1 1/2 tbsp Worcestershire
1 tbsp low-sodium soy sauce
1 tsp dried oregano
1 tsp dried cilantro
1 tsp dried basil
1/2 tsp crushed red pepper

Whisk all the ingredients together in a medium bowl. The resulting marinade will be an off-putting speckled tan. Pour 1/3 of the marinade into a glass pie plate or metal cake pan, and shake the pan to coat the bottom. Place the meat in the dish, and cover with the remaining marinade. Marinating uncovered for 2 hours at room temperature yields the best results, but this may only be possible in the colder and insect-free months. Otherwise, cover it up and stick it in the fridge.

Heat up your broiler as hot as it will get. Place the top rack at the highest possible level that will allow two inches of space between the steak and the flame. Broil for about 10 minutes, until the top is a respectable brown, then turn the steak over with tongs and broil for another 10 minutes. I don’t have a knack for judging the temperature of meat, so when I think it’s done, I remove it from the oven and cut halfway into the middle along that useless seam of fat. This allows you to determine if further broiling is necessary but does not detract from the final presentation, since the steak will be sliced.

Once the steak is cooked through, remove it from the oven and let it stand for 10 minutes. Any less and you’ll have tough meat and bloody plates. Using a super sharp knife, slice the steak into strips, cutting parallel to the fat seam mentioned earlier. Cut the slices as thin as possible, but keep in mind that the meat will cool quickly, so have any sides already plated and serve immediately. This goes really well with homemade mac & cheese and an early night.

One response

  1. Pingback: Who’s got my hanger steak? « Someone's In The Oven

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