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ATG's Lazy Chef: London Broil

They call it “London broil” because it’s common to prepare this cut of meat – typically flank steak or top round roast – by broiling, but today we’re going to grill it. Why?</br></br>Cooking a London broil can be tricky, because to do it right you need to apply high heat quickly to get a nice sear while leaving the inside medium rare. A true broiler of the type used in high-end steakhouses can do the trick, but it’s sometimes hard to get the same results with the “broil” setting on a home oven.</br></br>So! We grill. But first, we <em>marinate</em> – a full day ahead of schedule. These cuts of meat are inexpensive, but they’re also very tough and so require some soaking to break down the fibers.</br></br><strong>The Basic Tools</strong></br><ul></br> <li>Grill (<a title="Gas Grills" href="http://www.atgstores.com/gas-grills_2585.html" target="_blank">gas</a> or <a title="Charcoal Grills" href="http://www.atgstores.com/charcoal-grills_3819.html" target="_blank">charcoal</a>)</li></br> <li><a title="Mixing Bowls" href="http://www.atgstores.com/mixing-bowls_2286.html" target="_blank">Mixing bowl</a> (or large plastic bag)</li></br> <li><a title="Cutting Boards" href="http://www.atgstores.com/cutting-boards_2294.html?linkloc=topnav" target="_blank">Cutting board</a></li></br> <li>Grill brush / Tongs / Knife</li></br></ul></br><strong>The Ingredients</strong></br><ul></br> <li>1 – 1 1/2 lb. flank steak or top round roast</li></br> <li>1/4 cup tamari sauce</li></br> <li>1/4 cup red wine vinegar</li></br> <li>3 cloves garlic, minced</li></br> <li>2 tbsp. honey</li></br> <li>2 tbsp. Dijon mustard</li></br> <li>1 tbsp. lemon juice</li></br> <li>1 tbsp. basil</li></br> <li>1 tbsp. crushed red pepper flakes</li></br> <li>1 tsp. each salt &amp; pepper</li></br></ul></br><strong>The Method</strong></br></br>First, mix all the ingredients together, seal it up in bowl or plastic bag and store it in the fridge for <em>at least</em> 4 hours – although overnight is preferable. These cuts are tough and need time for the acids in the marinade to break it down.</br></br>Remove the meat from the fridge and let it rise to room temperature. Heat your grill to “high” and rub the grate using the flat side of half an onion soaked in olive oil to keep your steak from sticking.</br></br>Sear the meat for an average of 5 minutes per side to get a medium-rare finish at high heat, depending on thickness. Remove from heat and allow the meat to rest on your cutting board for 10 minutes before cutting into thin slices “against the grain" - as in the picture.</br></br><a title="ATG Stores Homepage" href="http://www.atgstores.com/" target="_blank">ATGStores.com</a> hopes you enjoy this easy and delicious recipe and invites you to share your tips on the perfect London broil.
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