There it is!

Tonight I made my first London Broil.  It was a monster hunk of meat—three and half pounds. Usually I go out to a restaurant for a big hunk of beef, because I have not been successful fixing my own steaks and pot roasts and the like.  But, I couldn’t pass up the chunk of meaty goodness at the grocery store.  It was “price reduced for quick sale”—I bought it on the “sell by” date, and it took up space in my fridge for a day or two before I was brave enough to cook it.  I had a recipe, but it didn’t give me any specifics as far as how long to cook the meat.  And the recipe said to grill it. Well, seeing as it’s December and there’s a foot of snow on the ground, a backyard barbecue didn’t sound that fun. 

So I did what any self respecting cook with a big slab of raw animal flesh would do.  I googled.  I found a great marinade recipe AND a website that tells you how to actually broil a London Broil.  We like our meat on the bloody side, but I was a little leery of cooking at home—what if I didn’t get the right internal temperature? What if we contracted mad cow disease?  What if I overcooked it and it came out like shoe leather?

I worried for nothing. It turned out great. And we have enough leftovers for Philly Cheese Steak sandwiches tomorrow! Hooray!

London Broil Marinade:

1/2 c. sesame oil

1/2 c. canola oil

1 c. soy sauce

2 T. molasses

1 head garlic, peeled and chopped (I used half a head)

1 (3 lb.) london broil beef (about 1 1/2 inches thick)

Place first five ingredients in a gallon size freezer bag.  Diagonally score the meat (I did a diamond pattern because I was feeling fancy.) Place meat in bag of marinade and refrigerate 2 to 8 hours, turning the bag occasionally.

Remove marinated meat from bag and place on broiler pan.  Broil in oven 3 to 4 inches away from heat source for 8 to 10 minutes.  Remove pan from the oven and turn meat over. Return to broiler for 8 to 10 minutes.  Remove pan again, turn meat over again so the scored side faces up.  Broil again for another couple of minutes.  (This procedure gave us medium rare doneness—so add a little more time on both sides if you like your meat less pink.) Remove from oven and let meat rest for 10 minutes before slicing.  Cut into 1/4 inch thick slices and serve.