Growing up, I remember loving “londonbroil”. I didn’t know until today that despite what the Harris Teeter label says, Londonbroil is a cooking technique and not a cut of beef. Here is a quick/easy recipe for Londonbroil and a video on how to slice the meat (MOST IMPORTANT THING!!)
Instructions:
- Marinate (several hours or several days) – I use a half bottle of Allegro from HT or Target
- Broil on High, 7-8 minutes each side to achieve Medium Rare (120 degrees)
- Move Rack to Top Position in Oven
- Don’t Pre-Heat
- Use Broiler Pan
- Remove from Oven & Tent with Foil. Let rest for 10 minutes.
- Slice at a 45 degree angle, against the grain (against the tendon fibers). The fibers normally run longways down the meat.
- Serve!
I’ll follow up with pictures and “tweaking” after I make this tonight!
Resource: http://www.brunswickbeacon.com/content/what-best-way-cook-moist-tender-london-broil
Video: http://www.youtube.com/watch?v=9gY7mpnfrZ4
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