London Broil

This is a wonderful beef dish when done right and can be cooked court-side if you have a grill at your club.  If not, this is one of the few tasty beefs you can enjoy cold and serve at your next match or later in salads, or in other ways, such as hors devours.  Throw in a horse radish dip and you are done.

London Broil is not a cut of beef as some butchers would have you believe.  London Broil is a technique used to cook a flank or top round steak/roast cut of beef, which takes advantage of the beef's texture by marinating thoroughly.  This is the key to enjoying what you will find to be a very versatile main course, just off the grill or eaten later.

Nonetheless, London Broil is lean, very tasty and may be served in many fashions.

RECIPE

This recipe requires about 15 minutes of prep time and roughly the same or less for cooking, along with 4 to 8 hours allowed for marinating.

Ingredients

• Flank Steak or Top Round Steak/Roast (some grocers or butchers may label these cuts as London Broil) - approximately 8 to 14" in length and 1 to 2" in thickness.
• Salt (fine grain, not coarse)
• Lemon Pepper
• 1 Large White Onion
• 2 Medium to Large Lemons (thinly sliced)
• 1 Bay Leaf
• A few Whole Cloves of Garlic(2 to 4)
• 1 Bottle Dry Red Wine

Preparation and Cooking

1. Rub salt into the both sides of the cut of beef.
2. Sprinkle the meat on both sides with Lemon Pepper.
3. Place onion slices and lemon slices in a pan or dish slighter larger than the cut of beef.
4. Place cut of beef in dish atop the ingredients already added.
5. Pour in wine to cover at least half the thickness of the steak.
6. Add bay leaf and cloves to the wine marinade.
7. Cover with plastic wrap or foil and refrigerate.  (We once had this plastic marinating container which you could flip completely over with no worry of spillage - haven't seen one since.  If you have or find one, please let us know.)
8. Allow to marinate, 4 to 8 hours, turning the meat 1 to 3 times.
9. Set the height of your grill, if possible, to within 3 to 5" of the heat.
10. Cook at 500 degrees (Broil) for 3 to 5 minutes each side.
11. Remove, wrap in foil or cover, and let rest for 5 minutes.
12. Slice at an angle (roughly 45 degrees) across the short width of the steak.  This is key and makes a huge difference in enjoying the texture and flavor of the beef.

Serve immediately as the main course of a meal, along with a potato course and a raw vegetable or salad; add to a healthy salad, warm or cold, or serve cold later:

• As part of a sandwich with your favorite condiments - mustard or mayonnaise based.  Tomato and vinegar based sauces are not allowed.
• Sliced into smaller portions for dipping in horse radish sauce or a little taste of raw minced horse radish.
• Along with your favorite spicy or sweet relish atop your favorite cracker.

Closing Notes:

1. If reheating, bring London Broil back to room temperature only - nothing more.
2. Au jus does London Broil no justice.  Choose another sauce.

Whether post-match or while hanging out with some tennis friends, or relaxing with the family, enjoy your London Broil with a medium to heavy red wine, such as a Cabernet or a Claret (klar- it) such as one from the Francis Ford Coppola Winery, sipped slowly.