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Follow Jewish TimesSeptember 4, 2009
Fired-Up London Broil
Meat
My newly married daughter in Baltimore often calls me here in Jerusalem looking for recipes she remembers me making often. For many reasons, one of our family favorites was always this London Broil Recipe. As a busy wife and mother, I liked this recipe because of its easy preparation and its successful reinvention in economical Planned Over* fajitas and stir fries. My kids loved Planned Over London Broil tossed with roasted green beans from Shabbos and sliced sun dried tomatoes from a jar. (what could be easier?) And my husband? Well he is just so happy to have meat during the week!
A London Broil is a method of preparation, so named because quick cooking using very high heat from the broiler is the surest way to achieve a delicious result. It is a suitable replacement for any recipe using flank steak, which is not a kosher cut. Most London Broil cuts are from the shoulder and weigh two to four pounds. There is very little shrinkage, making it a relatively economical choice.
*Planned Over recipes for Fired Up London Broil at http://www.thekosherchannel.com/planned-over.html
Ingredients
2-3 pound London Broil
1/4 cup vegetable oil
1/2 cup tomato sauce
1/2 cup tamari or soy sauce
1/2 cup brown sugar
3 garlic cloves, minced
1/2 teaspoon pepper
Directions
1. In a shallow refrigerator container or zip lock plastic bag, combine oil, tomato sauce, brown sugar, tamari or soy sauce, garlic and pepper. Add meat, turn and seal. Refrigerate 4 hours to overnight.
2. Preheat oven to highest setting or turn your grill to very hot flame. Remove meat from marinade and place on foil lined baking pan or directly on grill grates sprayed when cold, with vegetable spray. Broil or grill until desired doneness: 4 min. per side for rare, 6 minutes per side for medium, 8 minutes per side for well done.
3. Remove from oven or grill, allow to sit 10 minutes, then slice thinly. Serve warm or at room temperature with pan juices.
Serves: 6-10