London Broil

Have you ever heard of London Broil?  It's an old-fashioned meal that sounds kind of fancy but it's actually just a made-up name used to make a cheap cut of meat sound high class.  It wasn't created in London, and from what I've read, they haven't even heard of it over in England!  You'll find packages of meat in the store labeled London Broil, but the name is really a method of preparation, not a cut of meat.  Typically, it's thick-cut flank steak or top round steak.

The dish may be a fraud, but I don't mind because it's so darn yummy.  Because it uses a tough cut of meat, the secret to great London Broil is marinating the meat and cutting thin slices against the grain.  Do that, and you'll have amazingly tender and flavorful strips of meat that are great plain or on a sandwich.

London Broil

Prep time: 5 min (plus 24 hrs marinating time) Cook time: 20 min
Serves 6

1.5 lbs London Broil
1 (10.5 oz) can beef consommé
Hoagie buns (if desired)

Marinade:
1 Tbs sugar
1/2 tsp Accent seasoning
1/2 tsp ground ginger
1 Tbs minced garlic
1/3 cup soy sauce
3/4 cup oil

Prick both sides of meat with a fork.  Combine marinade ingredients in a gallon ziploc and marinate meat for 24 hours.

Remove meat from marinade and grill or broil 8-10 minutes on each side.  Meanwhile, combine leftover marinate and consommé in a large saucepan and heat to boiling.

Slice beef thinly against the grain and return to the marinade to serve.