One of my greatest joys is being able to live so close to family. My youngest sister lives 5 minutes away and we see each other quite often. She and her husband welcomed their first child in March and as new parents they are adjusting very well considering what little sleep they are getting these days. However, the meals on wheels from friends, family, and church have slowed down to nada. So after spending some time with them today I invited them over to dinner.. not to a clean house (that’s the beauty of family) .. but just dinner. That’s the least I could do considering she was up 5 times last night. My kids were really excited to see their baby cousin so they decided to set the table just like a restaurant with menus and place cards. Tonight’s special would be London broil, asparagus, and mashed potatoes.
I was planning on making this anyways whether they came or not but I knew they would because she loves these types of comfort meals. Especially now since they don’t leave the house much and even take-out is getting boring.
I love dinners like we had tonight because it’s simple. The only seasoning I used was salt and pepper (which are so underrated!!). I love london broil because it is a very inexpensive cut of meat and if prepared and grilled properly yields nice tender and juicy slices of beef everyone loves. The funny thing is, my deceased uncle used to pride himself during holidays with his roast beef. His roast beef was so dry and flavorless it was sad. If you don’t want your London broil tasting like my uncles roast beef, then do yourself a favor and don’t over cook it or else you will be eating tough meat. Ideally you want to cook it to medium-rare and not beyond medium. Anything beyond this will result in a not-so-good meal. If you don’t believe me, Google it. There! I warned you. Now for the recipe:
Salt and Pepper rubbed London Broil
Method adapted from Cooks Illustrated
This is my personal preference, but cut the beef in half length wise along the grain. This will make it much easier for slicing, eating, and reduce your cooking time. Sprinkle kosher salt generously all over the meat. Wrap each piece up in plastic wrap and refrigerate for at least 3 hours. 30 minutes prior to grilling, pre-heat your grill on HIGH and remove your meat from the refrigerator to bring it to room-temperature.
Unwrap the meat and rub olive oil all over followed by pepper and a little bit of additional salt. Grill each side of your meat for approximately 5 minutes on each side.
Remove from heat and let the meat rest for 5 minutes. Cut into thin slices cross grain. Enjoy.