London Broil
This dish was possibly one of the best meats I’ve ever made in my life. Partially because the marinade is rich, flavorful and easy, partially because it was cooked to perfection – a nice sear on the outside and a perfect medium rare on the inside. I mean, who doesn’t love a good London Broil? With its beefy taste and tender chew, marinated for hours or overnight in a flavorful mixture, and finished to perfection in the oven. The secret to my flavorful London Broil lies in the timing – knowing exactly when it’s done. Using a meat thermometer to get the internal temperature to 140-142 F means you’re a pro and you’ve mastered the art – it’s that easy. Plus, when you have a meat thermometer, you can walk away from the oven and not be worried your meat will get overcooked.
My skills in the kitchen have been definitely heavily influenced by the matriarchs who predeceased me. My Grandma and Mom are and were the most incredible cooks. Growing up I didn’t realize how lucky I was to have a mother who cooked with love, passion and flavor. Her meat was always perfection – charcoal grilled on the outside and tender and juicy on the inside. So when she made this London Broil a couple weeks back for Shabbat dinner, I knew it was a must for my blog.
Packed with 30 grams of protein, this luscious steak is an absolute must-make!
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