Tangy London Broil
London Broil, is not a particular type of meat but a method of preparing the meat for both presentation and tenderness. Since it uses less expensive cuts of meat which tend to be tougher, it offers tender, juicy and very tasty meals on a budget. Common cuts of meat include top round, or flank steaks. If you want to upgrade your experience, as your butcher for a nice sirloin steak and get ready for a real feast. Fire up the grill and enjoy.
3 Pound top round steak (thick) 1 1/2 to 2 inches
3 Tbs olive oil
3 Tbs dry red wine
3 large garlic gloves - minced
2 Tbs parsley - fresh
2 Tbs basil - fresh
2 Tbs thyme - fresh
2 Tbs fresh ground black pepper
1 Tbs salt
For a flair you might consider also using some cilantro!
Thoroughly mix the above items in a glass or plastic bowl. Add the steak and allow it to marinate for 4 to 6 hours covered and in the refrigerator. If you have the time, occasionally try to press the flavors into the meat with your fingers when you turn it occasionally.
First, don't over cook this piece of meat. You want it to be rare inside. In order to achieve this, we sear the meat over high for about 5 to 6 minutes per side (remember, you are dealing with a thick steak so it can handle this intense heat). Then move the meat to a cooler section (or if operating in a limited space on a gas grill, turn down the gas). Cook for an additional 5 minutes on each side. Check using a meat thermometer and do not cook over 140 degrees in the center. If you do not have a thermometer, use a small knife and cut a small hole and peak!
And here is the real secret! Allow the meat to rest on the cutting board for about 5 minutes before slicing. The carve the meat on the diagonal - strong 45 degree angle. (A sharp knife would be your friend here) You want thin, wide slices to help the meat be more tender to eat.
Use any leftovers for sliced beef sandwiches!