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Saturday, April 21, 2012

Cooking for Novices Part 4: London Broil

From time to time, I like to tackle the challenge of a tough cut of beef.  Flank steak and london broil fall in those categories.  With the right marinade, a tough cut of meat can be just as good as a more pricey cut.

I like my london broils in the Montreal Steak Marinade:

1/4 cup canola oil
1/4 cup water
2 Tbsp white vinegar.
1 Tbsp Montreal Steak Seasoning

Whisk together and pour over the top of your meat.  This one marinaded about 3 hours.  The longer the better.  I shoot for 1 hour minimum.

Get your grill good and screaming hot...

Toss on your london broil on the rack.  Flip after 10 minutes:

Any scraps?  ;)

10 more minutes after the flip.  I know that sounds long for beef, but this was a thicker cut than most london broils.  You can go by temperature or feel.  For something half this thickness, 5 minutes a side for medium would be good.

Let rest 5 minutes, then slice...

Perfect medium.  Nice a juicy.  The corn wasn't bad for early season as well.



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