We are heading towards that grilling time of year here. I'm so happy.
Less dishes. Less mess.
I've been buying London Broil lately. I've shied away from it for the longest time because I always thought of it as a tough meat that I had to roast for hours and hours.
Au contraire, mon frere. (Look it up)
It is a rather easy cut of beef to cook.
I broiled it in the oven with great results.
This time I thought I would grill it.
The key to tougher cuts of beef is to marinate it, to let it rest after cooking, and to slice it across the grain. That's how you get tenderness.
We all like tenderness.
I started with two pieces of London Broil because one is just not enough in our household any longer.
Someday I'm going to have to make four. I just know it.
I seasoned my meat with Paprika, garlic powder, onion powder, italian seasoning, sea salt, ground pepper, and a little curry powder. I don't measure. I dash of this, a dash of that. That's what the holes in the top of the spice bottle is for no?
Curry and beef are fabulous together.
I have a great recipe/concoction of curried vegetables that I served with this beef.
So essentially I sprinkle on the spices and seasonings like a dry rub and let the beef sit in that and some extra virgin olive oil.
You can let it marinate overnight.
I didn't have overnight since I bought the beef in the afternoon. So, I used the time that I had.
Be sure to flip the meat over and season the other side too.
I heat my grill on high and turn it down to medium when I cook on it.
It's a gas grill. Make sure you grease up the grates a bit.
I grilled the meat for 5-6 minutes on one side.
Then you should grill it on the other side for 3 minutes or so. It depends on the thickness of the meat.
I kinda let it go too long on the second side. It was a Tuesday which meant I had to bring L4 to baseball practice, which meant I had to have dinner done before 5:15, which meant I was running around getting everything made, the kid dressed and snacked. Oh the glories of being a mommy.
Set a timer.
Timer's are a mother's friend. Lesson learned.
Let it rest.
You want the juices to absorb.
It makes for a juicier cut.
I like juicy.
Slice the beef across the grain in thin slices.
I would have preferred it a bit more rare but it got the job done.
My grill master wasn't home to grill for me.
Sometimes ya just have to do with what ya got.
That great thing about this is that you can season and marinate it any way you like. You can go with Asian flavors like ginger and soy sauce or Mexican with chili powder and chipotle.
Your palate is the limit.
Actually, your spice drawer is the limit.
The Lunch Lady
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