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Grilled London Broil

Don't be fooled by the title 'London Broil' as it's almost always Americans, and certainly not Londoners, who favor this particular cut. It's about time everyone learns to recognize its many attributes, and to acknowledge that there really IS choices other than brisket, hard as this may be to believe. The term 'London Broil' doesn't actually describe a certain type of meat - though it's usually flank or top round roast - and instead it refers to a specific preparation method. Lean 'London Broil' is best marinated overnight, broiled/grilled for a relatively brief period at high heat till medium done, and served thinly sliced across the grain. Add 'London' to your Shabbat passport or umbrella required.

1.8 kg (approximate) London Broil 4 cloves garlic, crushed 3 tablespoons fresh lemon juice 4 tablespoons balsamic vinegar 3 tablespoons seeded Dijon mustard 1 1/2 tablespoons Worcestershire sauce* 1 tablespoon soya sauce 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon coarse black pepper 1/2 teaspoon chilli flakes 1/2 cup olive oil 1: Butterfly meat - meaning you slice not entirely the way through the center so that it opens like a book - and score surface with a sharp knife to allow marinade to penetrate. 2: Marinate for 12 to 24 hours in a bag and turn/massage occasionally. 3: Remove from marinade and brown meat for 5 minutes on each side in a large, oiled pot. 4: Loosely wrap in a double layer of foil - add chopped onions, celery and carrots to the foil parcel if desired - and then cook at 200 C enclosed in foil for 55 minutes for medium/rare and approximately 10 minutes longer for medium. 5: Allow to stand for 10 to 15 minutes before opening foil and slicing thinly across the grain. 6: Serve with leftover pan juices alongside mashed potatoes and green vegetables or side dishes of your choice. COOK'S NOTES: Find fish-free Worcestershire sauce at Meatland. Substitute fresh herbs for dried if possible, but then increase quantities. Meat can also be cut into steaks, marinated in this marinade, and cooked on the BBQ. This marinade is great for sirloin, entrecote and beef shoulder too.

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