A Cut Below

     As I mentioned yesterday the term London Broil does not refer to a specific cut of beef but to a method of preparing a less expensive, tougher piece of meat and with a marinade making it more pleasing to the palate.

     All the major media culinary masters have their own spin on the best way to accomplish that,  Bobby Flay, Martha Stewart and Emeril Lagasse among them.  But here is a simple recipe that I came across that will make you a chef extraordinaire in your own kitchen:

• 1 clove garlic, minced
• 1 teaspoon salt
• tablespoons soy sauce
  1 tablespoon ketchup
  1 tablespoon vegetable oil
  1/2 teaspoon ground black pepper
  1/2 teaspoon dried oregano
  4 pounds flank steak

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• PREP
  30 mins
• COOK
  15 mins
• READY IN
  5 hrs 45 mins

Directions

1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.