Meat or Method?

     During Thanksgiving week our DC daughter was home.  She always requests that while she in in residence I cook her favorite food item, London Broil.  So prior to doing the actual meal preparation and cooking I did some investigation of this supposed meal from the British Isles.

     And to my surprise I learned that it is unknown to the Brits and according to James Beard  was first created in 1931 in Philadelphia, The Big Scrapple.  Who'd have thunk it?  The name London Broil does not refer to a specific cut of meat but rather to the process of cooking any lean, tougher cut of beef.  So what is labeled as such at the butcher shop could be actually to round, sirloin tip, chuck shoulder or most likely flank steak.

     But the key to London Broil is to marinate the beef so it is tenderized before being either broiled in the oven or cooked on an outdoor grill.  And the marinade isn't specific either.  It can be a combination of any or all of the following: olive oil, honey, balsamic vinegar, soy sauce, ground pepper and ginger.  The beef should be marinated in the refrigerator for a minimum of 4 hours but less than 24 hours before being seared with high heat and then cut across the grain into thin strips and served.



   Now I need to figure out what to do with the meat labeled "London Broil Turkey Breast" I purchased as a back up.