London Broil

London broil, roasted potatoes and gingery sauteed carrots.

London Broil

My son was coming home for the weekend. What to make for dinner? Something hearty, of course! First I picked up London broil from the butcher, then I searched for a recipe. I found this Paula Deen recipe on the Food Network website.  Controversy over Paula Deen aside, this was an easy-to-follow, not-too-time-consuming, delicious recipe.

Happy cooking, hon!

Approx. 3 pound London broil.

Prep the meat with salt and pepper.

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Reducing glaze.

Slather meat with reduced glaze.

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Use a meat thermometer while broiling to determine desired doneness.

Let London broil rest for about 10 minutes before carving.

Dinner’s served!

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Ingredients:

1 (3-pound) London broil

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/3 cup balsamic vinegar

1 Tablespoon packed brown sugar

1 garlic clove, smashed and peeled

1 bay leaf

Directions:

Preheat broiler and line a rimmed baking sheet with foil. Season meat with salt and pepper.

In a large skillet over a low heat, combine  vinegar, brown sugar, garlic and bay leaf.  Simmer until liquid has reduced by half and is syrupy in consistency, about 5 minutes. Discard garlic and bay leaf.

Put meat on baking sheet and slather with glaze.

Broil meat 4 inches from the heat until it reaches desired level of doneness*, about 4 to 5 minutes per side. When using the broiler, crack oven door open so meat doesn’t burn.

Remove from broiler to cutting board and let about 10 minutes** before cutting.  Thinly slice against the grain.

*Desired level of doneness means how well done do you like your beef?  Using a meat thermometer, take the London broil out of the oven when it reaches the desired temperature.  The meat will still cook for a few minutes when it’s out of the oven.

Chart of Meat Temperatures and Doneness

**Let the London broil rest before cutting it.  If you carve it right away, the juices will run out and the meat will be dry.  Let it rest, and the juices get reabsorbed.

Recipes for roasted potatoes and gingery sauteed carrots coming soon…