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Old 04-06-2005, 09:49 PM   #1
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London Broil

This is one of myriad possibilities. I think flank makes the best LB, but top round is a good choice. Thick is good. 1.5" or better. Try to find meat of even thickness. If you're cooking for several people you're better off getting a few of even thickness than one large one that tapers down dramatically.

3/4 c balsamic vinegar reduced to 1/2 c or just go with 1/2 c
1/4 c dry red wine
4 cloves garlic, minced or pressed, mashed to a paste
2 Tbls olive oil
1 Tbls soy sauce
1 1/2 tsp honey
1/2 tsp minced ginger
1/2 tsp salt
several turns of a peppermill


Blend all well by hand or in a blender. Marinate the meat at least 5 hours, overnight is better. Grill, broil, or pan fry on high heat till medium-rare. (I wouldn't go more than 130 internal though.)

Rest 5-10 min. Slice against the grain on the bias (for the widest slices). Good with good ol' mashed potaotes and a pile of sweet cherry tomatoes, halved and salted.
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Old 04-07-2005, 06:31 AM   #2
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Looks great! Bet there's some satisfied folks down in Okeechobee!
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Old 04-07-2005, 09:21 PM   #3
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thanks very much Kevin .... sounds great .... since I can't grill or smoke at my apartment I'll try this under the broiler this weekend (maybe sneak a bit o' liquid smoke or used hickory smoked salt in the marinade)
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Old 04-07-2005, 10:06 PM   #4
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I forgot you had the apartment thing happening.

I also forgot (in my post in the LB thread) that LB was originally a pan-fried method; so long out of favor I didn't remember it till today. Absent a grill I'd definitely broil. Hickory-smoked salt is a fine idea. Some mushrooms you've marinated then sprinkled with hickory salt could go into the broiler while the meat's resting. Mmm.
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Old 04-07-2005, 11:17 PM   #5
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Is it just me or does everybodies mouth water with Kevins reciepes?
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Old 04-08-2005, 06:20 AM   #6
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Originally Posted by Nick Prochilo
Is it just me or does everybodies mouth water with Kevins reciepes?
Yeah, me too, and I get a double dose of it reading TVWB!
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