I had an inspiration. How about a London Broil? I had never made London Broil in my life ever. Wasn't it time to make such a simple classic?
It's weird because I remember eating a lot of London Broil as a kid. It's quick and easy to cook and it's an inexpensive cut, so it was easy for a single mother to feed two beef-loving kids with it. It also grills well. I can remember a few meals of London Broil on the grill from my childhood and teen years.
I guess the main reason I never made it was that top rounds, although inexpensive, are huge, and that's a lot to eat myself when I know my husband won't eat it.
I decided to subject myself to a few days of leftovers (cheap lunch - a plus when you are in NYC and not wanting to pay Midtown prices for food) and make a London Broil this week.
I improvised a marinade with an Asian flair, marinated it overnight, and then broiled it 7 minutes per side. I gave it a crusting of salt and pepper before it went into the oven.
I made out-of-season Peruvian asparagus to go with it. Yes, I know that's very politically incorrect of me.
I am sure everyone reading this has his or her own recipe for a London Broil marinade, but since this is my first time making it, I am going to share my recipe anyway for posterity.
Short (dis)Order Cook's London Broil
- 2 pounds top round steak, about 1-2 inches thick
- 1/2 cup cider vinegar
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 4 cloves garlic, crushed
- 1 tbl grated fresh ginger
- 1 Tbl molasses
- Few drops sriracha
- Salt and pepper
Line a broiler pan with foil. Heat broiler. Sprinkle meat with salt and pepper on both side. Broil 8 minutes on one side and 7 minutes on the other.
Let rest several minutes. Slice against the grain and serve.