The weather is getting warmer and that means only one thing…Barbeque Season! I know, there is a stereotype with the grill – “man cook with fire” – and all that, but there is an art to it. Given that it is early in the season, I am going to keep it easy.
The London Broil cut is not known as the best piece of meat, but if you marinate it and cut it right, it makes a great meal. It is inexpensive compared to other steaks like a t-bone or a filet because it is tougher than those cuts. However, by marinating it, you are able to soften the meat while flavoring it before it even hits the grill.
Ingredients:
1 London Broil steak
1 cup light Italian salad dressing
2 tbs salt
1 tps red pepper flakes
3 garlic cloves, chopped
In a large zip-lock bag, add the salt, pepper flakes, chopped garlic and Italian dressing, then mix before adding the steak. Make sure you get as much of the air as possible out of the bag, then mix the ingredients again to ensure an even coating over the meat. Seal the bag and place it in the refrigerator overnight. With the grill preheated, remove the steak from the bag and place in the center of the grill surface. Check and turn every five minutes and cook to taste. I usually enjoy meat cooked rare to medium rare, but this cut I usually cook to medium well.
Once cooked to your liking, pull from the grill and let stand for five minutes. Next, cut the meat into thin slices on a 45 degree angle before serving. In cutting the meat this way, the slices will be more tender than cutting it strait as you would with other cuts such as a roast.
I paired it with a garden salad and some grilled asparagus – a great meal. Also great with a baked potato or mashed potatoes and green beans.
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