Sometimes I think I’m the only one in the city who just can’t bear the thought of cooking again on Saturdays. It’s not that I don’t like to cook. It’s just that Saturdays are such busy days and cooking is the last thing on my mind.
AHHH, I had a thought. Why not give the cooking chore to grampy who insists on having a special meal because it’s Saturday (did you ever?….!!!!). I think he had a moment of guilt this weekend when he agreed to shop and buy whatever he wanted but he had to turn on the grill and cook it.
This had a happy ending when grampy successfully grilled a large london broil for dinner and there was enough to make sandwiches for the next 3 days.
Here are a couple of grilling tips from grampy for his perfect London Broil for leftovers.
- Marinate the beef for at least 1 hour at room temperature (longer if you have the time). Use your favorite beef marinade or use a cup of red wine, splash of cider vinegar, a little ketchup, or whatever kind of marinade you like, but include something that is acidic (i.e., wine, vinegar) which tenderizes the meat.
- Grill the steak for 4 minutes on each side at medium/high temp for medium-rare.
- To check for doneness use a meat thermometer placed in the thickest part of the meat and the temperature should register at the rare – medium – or well done level.
- Check often to be sure you have not over-cooked or under cooked the stake. If you do not have a meat thermometer you can make a small slice in the thickest part of the steak to be sure it is perfect. If it is still too raw continue to cook another minute or two depending on your preference.
- Let the steak rest for 10 minutes before slicing. This really keeps the juices in the meat which you want to keep if you have leftovers.
- For the sandwiches slice the meat as thin as possible.
Add your favorite condiments to the sandwich. Some suggestions: steak sauce, horseradish sauce, melted cheese, tomatoes, onions, peppers, etc. for the best London Broil Leftover Sandwich ever.
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