The meat was a surprise to me: I thought London Broil was something you made from scratch. Somehow I missed the fact that it can be purchased in a cute little spiral shapes in most meat departments.
London Broil is not a cut of meat, but a way of preparing either flank steak or top round roast. It can be a bit tough, since it's threaded with muscle, so marination is necessary. It is not London at all. In fact, it is a purely American invention, I am told.
You can certainly prepare your own London Broil, of course, and when you do, it looks different than those little meat department packages. But since at our house it's a meal reserved for nights of limited time and energy, we purchase it. I marinate it for several hours in red wine and olive oil with garlic and onion. I spread a bit of crushed garlic on top, along with a very small amount of mustard and some dried herbes de Provençe and stick it under the broiler, turning often. When the meat is finished, I top it with sel de fleur and freshly ground pepper.
One of these days, I will make it instead of buying it and then report back. Maybe during spring break, when I only have my day job to worry about.
Here's what accompanied our London Broil last night: Quick Chestnut Tagliatelle with Mushrooms.
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 2/3 cup low-sodium beef stock
- 8 ounces button and crimini mushrooms, slice or quartered
- 4 tablespoons red wine
- 2 teaspoons tomato puree
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh thyme
- 2 tablespoons chopped fresh parsley
- dash sel de fleur
- dash freshly ground pepper
- 8 ounces chest tagliatelle
- grated Parmesan cheese
Pour stock into heavy sauce pan. Add onions and garlic and cook until tender, 4-5 minutes. Add the mushrooms, wine, tomato purée and soy sauce. Cook under medium heat for about five minutes. Continue to boil until liquid is reduced by about half. Add chopped herbs, a dash of salt and pepper.
Toss with freshly cooked and drained tagliatelle and top with Parmesan cheese.
Note: The chestnut pasta offers a slightly sweet taste that contrasts nicely with the earthy mushrooms. You could certainly use other pastas.
The dish passed My Ultimate Test: It tasted better the next day.
P.S. Am I the only lazy slug who uses store-bought London Broil? Anybody else want to share techniques or marinades?