I remember as a kid going to the butcher with my Mom
and she'd ask for a London Broil. Even though it really
isn't a cut of meat, somehow the butcher always knew
what she wanted. At home she'd marinate it and then
onto the grill it would go. And while that was many
years ago, London Broil is still one of my favorites.
So, what do you say we check out an updated version?
To begin with, we combine some balsamic vinegar, olive
oil, spicy brown mustard, garlic and a few seasonings.
Once that's mixed, we put that and a 2-3 pound piece
of top or bottom round or even a flank steak into
a plastic bag. We'll seal it and into the fridge it
goes. Just before dinner, we drain off the marinade
and toss it onto a hot grill until it's medium rare
or so. A cut like this can dry out if you overcook
it. And if you're thinking can I do this inside
on a grill pan, well, of course you can. You see,
what makes this London Broil is not what the cut of
meat is, but how it's prepared. Now you cut this across
the grain into thin slices and you'll have a meal
that is fit for a king. We even have the recipe for
caramelized onions to serve over it that will make
it doubly delicious. I hope you'll go online to get
our recipe for "Grilled London Broil," so you can
share some of my best childhood memories. I'm Howard
from the Mr. Food Test Kitchen, where every day we're
looking for an "over-the-top" way for you to say
"OOH IT'S SO GOOD!!"