Archive for December, 2013

December 8, 2013

Londonbroil

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:

  1. Marinate (several hours or several days) – I use a half bottle of Allegro from HT or Target
  2. Broil on High, 7-8 minutes each side to achieve Medium Rare (120 degrees)
    1. Move Rack to Top Position in Oven
    2. Don’t Pre-Heat
    3. Use Broiler Pan
  3. Remove from Oven & Tent with Foil.  Let rest for 10 minutes.
  4. Slice at a 45 degree angle, against the grain (against the tendon fibers).   The fibers normally run longways down the meat.
  5. 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

 

Advertisements