On 01 Apr 2004 12:53:35 GMT, Jarkat2002 > wrote:
> This morning I bought a 2 1/2 lb London Broil.
> I have never made London Broil before and would like some suggestions on the
> best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
> an oven broiler as optional cooking methods.
> Any suggestions would be greatly appreciated. We tend to like our beef only
> slightly pink inside if that makes any difference at all.
> Thank you,
>

This has become our standard recipe, and was a hit at the last
Chicago cook-in. I've only tried it with top round.

Ariane

Ginger-Soy London Broil
>From Steven Raichlen's _How to Grill_
Serves 4

1 piece (2 inch) fresh ginger, peeled and thinly sliced
1/2 red onion, cut into 1 inch cubes
4 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro or flat-leaf parsley (we used cilantro)
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil [We used olive oil]
1/2 tsp. black pepper
1 beefsteak (1 1/4-1 1/2 inches thick; 1 1/2 to 2 lbs) cut from top or
bottom round or 1 flank steak (1 1/2 to 2 lbs.)

Prepare the marinade: Place the ginger, onion, garlic and cilantro in
a food processor and process until a smooth paste forms. Add the
wine, soy sauce, oil and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and
spread the marinade over it. Let marinate in the refrigerator,
covered, for at least 4 hours, ideally 6 hours or even overnight (12
hours) if time permits, turning steak a few times.

Set up the grill for direct grilling and preheat to high. When ready
to cook, brush and oil the grill grate. Remove the steak from the
marinade and drain well. Place the steak on the hot grate and grill
until cooked to taste, 6-8 minutes per side for medium-rare, 2 minutes
more per side for medium, rotating the steak 90 degrees after 3
minutes if a crosshatch of grill marks is desired.

Transfer the steak to a cutting board and let rest for 5 minutes.
Using a sharp knife, carve it into broad thin slices, holding the
knife blade at a 45 degree angle to the top of the meat. Serve at
once.