There is a strange situation with London Broil here in Niagara (and possibly all of Ontario?). If you go to any butcher around here and ask for a "London Broil" they will sell you a sausage patty wrapped in a thin slice of sirloin. I've tried it and it's not good. For years I wondered why, when Tony Soprano gets clocked with a London Broil, it was just a big hunk of red meat. But when I read the entire recipe in Everyday Food, I'm so glad they made the distinction that in the US a London Boil is a top round steak and it actually refers to the way it's sliced - across the grain (which to me is how you should be slicing flank or top round). I went to my butcher and asked for a pound and a half of sirloin and it worked beautifully for this recipe. It was simply seasoned with s&p and paprika and then boiled in the oven for 8 - 10 minutes for medium rare. Sliced up beautifully.
Alongside were potatoes and peppers pan-fried and cauliflower roasted with the same seasoning as the meat. It was all very delicious but time consuming. I'm beginning to realize there is no way Owen, Nuno and I can continue to eat dinners like these once I'm back to work. It was hard enough picking Owen up from day care and coordinating this dinner.
If you are looking for other ways to get a great piece of meat for your London Broil, try a Grass Fed London Broil. You will not have a hard time finding it because you can order it online. I work with La Cense Beef, and they offer consumer access to 100% Grass Fed Beef over the internet. They will deliver it to your home.
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