Secret To London Broil
Nothing creates confusion in-store quite like London Broil. Here's what you need to know about this generally lesser known option. - The name London Broil describes the optimal cooking method - broil/grill over high heat - and doesn't refer to the actual cut. - It's best when well marinated for tenderness and taste, butterflied open like a book to allow flavors to penetrate, and cooked at high heat for a shorter period. - It is ideal for BBQ's when cooked whole or in steaks, but can also be oven roasted, or fried on a grill pan, and served thinly sliced and medium to medium-rare. - Despite the name, it has nothing to do with the English capital, and is likely to have originated in the US. It's on sale for just one more week and this delicious marinade is the ideal introduction. Extend your boundaries and make a culinary crossing to London. No passport required...pack only a hearty appetite.
1.5 kg (approximately) London Broil 1/4 cup balsamic vinegar 1/4 cup soya sauce 2 tablespoons Worcestershire sauce* 1/4 cup olive oil 2 teaspoons brown sugar 2 teaspoons crushed garlic 2 tablespoons fresh rosemary/1 teaspoon dried Coarse black pepper to taste * Meatland's Worcestershire Sauce is fish-free. 1: Cut meat through the center to open like a book - our pieces are thicker than ideal for a BBQ - and score the surface all over with a sharp knife to allow the marinade to penetrate. 2: Combine marinade ingredients, place meat in a resealable bag, pour in marinade and marinate for up to 24 hours, moving the meat around occasionally. 3: Remove from refrigerator 30 minutes before cooking and and cook the entire piece - remember it's opened out like book so that it's not too thick - on the BBQ for around 10 minutes per side depending on how thick the meat is and how well cooked you want it. 4: Allow to stand for a few minutes and then thinly slice to serve. COOK'S NOTES: This marinade can also be used with Beef Shoulder. London Broil may be cooked inside as you would cook steaks on an oiled ridged grill pan. Again I'd recommend long marinating and cook approximately 7 minutes per side for medium-rare. Slice into thin strips to serve. Delicious in tortilla with salad or served alongside roasted potatoes and vegetables.