Hi Dolly. Cake and meal later. :-)
Hi all,
With all the great chefs and recipes on our Trump Family threads, thought I’d ask you this.
I bought a Choic Beef Top Round London Broil on sale for a great price - it’s a little over 1 lb, which will last me for 4-5 meals.
I haven’t cooked London Broil in years. I know you have to slice it a certain way and it can be a bit tough if not cooked just right. But, it can also be rather tasty.
My Better Homes and Gardens cookbook says to score it (haven’t checked my other books, yet). I checked online and found several on the Food Network website, the one from Paula Deen is below.
Do any of you have a good recipe for this that you’d like to share (would have to be in the oven, broiler or stove top)? Thanks in advance!
Balsamic Glazed London Broil
Ingredients
1 (3-pound) London broil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup balsamic vinegar
1 tablespoon packed brown sugar
1 garlic clove, smashed and peeled
1 bay leaf
Directions
Preheat the broiler and line a rimmed baking sheet with foil.
Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic, and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.
Put the meat on the baking sheet and slather it with the glaze. Broil the meat 4 inches from the heat until it reaches the desired level of doneness, about 4 to 5 minutes per side. Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.
Cook’s Note: When using the broiler, crack the oven door open so the meat does not burn.
Recipe courtesy of Paula Deen