The London Broil cut, in my stores, is taken from the Boneless Top Loin. It's usually about two to three inches thick. We like it seasoned and thrown on the grill, sliced across the grain and for the sake of the beef, don't over cook!
Summer has sneaked into our lives this week with temperatures hovering in the 80s so that means lots of outdoor cooking. And because I've been trying to be "Green*" at least once a week I BBQ'd two LB steaks at once. The first night it was a simple meal of steak and a salad, one of our favorite meals. While the grill was going, I caramelized onions in a small pan, blackened the skin off some red peppers and used both in my salad. I made more than I needed and boy, was I glad I did because the next day temp soared to 100 and I did not feel like cooking.
In the fridge:
- leftover steak
- caramelized onions
- red pepper
- some cooked spaghetti
What a bonanza. I heated the pasta in olive oil with some garlic, added basil, onions, red pepper until hot and then tossed in the thinly sliced steak. I turned off the heat, covered and prepared some garlic bread. The beef was heated but still had the rareness we like and was great with the garlic bread. This took me minutes from fridge to table and didn't heat up the kitchen that night.
* I know, I blabber on about being Green and conservation but I truly believe we could all make a difference. Let us know any of your ideas for cutting down somewhere else in the kitchen.