Finally, the long awaited post on just what I made for Memorial Day- I know you’ve been desperately awaiting this post 🙂
Since the grill has finally been put together (it only took about 2 years), I decided that I must cook something on it- something meaty and made for the grill. I decided on a London Broil, because I figured it’s one of the simplest things to make- and simple and delicious it was. I have a tendency to overcook meat, and so I carefully researched just how much time I needed to cook this piece of meat for medium-rare. The consensus I got was about 5 minutes per side over a hot fire, or 6-8 minutes per side over a medium fire. I’m not up on the art of measuring just how hot my grill is yet- more research awaits me- but it seemed pretty hot, so I did 5 minutes on the first side, and 6 on the second, and then let it rest for about 5-10 minutes before slicing, and it turned out perfectly!
I wanted to make some sides to serve with the London Broil as well, so I went with a tomato, feta and cucumber salad that I saw on Annie’s Eats recently, and this turned out to be the absolute best tomato salad I have ever had. I also had 1 russet potato that I wanted to use up, and some heavy cream. For the potato I ended up cutting it in smallish wedges, adding some spices, and roasting it in the oven, which didn’t make a lot, but was enough with the the other sides… and with the cream I decided on some awesome cheddar cheese biscuits, with are probably the best biscuits I have ever made. It was pretty hard to not wolf down all of them in one sitting- they are very rich though, so that’s probably not such a good idea.
The main dish, the London Broil, will star in this post, and part 2 will have the recipes for the sides.
1 pound London Broil
Equal parts lemon juice, soy sauce and honey. I used about a 1/2 cup of each.
1. Whisk together the lemon juice, soy sauce and honey in a container big enough to hold your meat. I used an 8″x8″ glass baking dish. Make a few shallow cuts in your meat on each side (about 4-5 per side), and place meat in the dish with the marinade. Marinate for a while, depending on how long you have. A few hours is okay, but the longer the better. I marinated mine for about 24 hours. Turn at least once while marinating.
2. Grill the meat about 5-6 minutes per side for medium rare over a high fire, or 6-8 minutes over a medium fire.
3. Slice meat thinly and serve.
- The marinade that I used is one that my mom and my grandmother have been using for London Broil for as long as I remember. I actually have no idea where it came from, but if I get a source for the recipe I’ll be sure to let you know. I love this marinade though, it really couldn’t be simpler, and is the perfect blend of sweet and sour.