Flavor Blast Dinner: Lemon-Garlic London Broil

January 14, 2012
A London Broil is a cut of steak sometimes labeled as "top round steak."  There are three important steps to successfully preparing a London broil.  The first is the meat needs to marinate for several hours (preferably overnight).  This recipe uses a lot of lemon and garlic to achieve maximum flavor.  Next, cook the meat over high heat.  This will give the meat a crisp and charred crust while sealing in the juices.  Once off the heat, let the meat rest.  Lastly, cut the steak across the grain which means in the opposite direction of the meat fibers.  Each slice will be tender and moist.  Follow these steps and you will have an amazing lemon-garlic London broil dinner.
2 1/2 pounds London Broil
2 teaspoons grated lemon peel (a little goes along way, but if you like more lemon, bring it)
3 tablespoons Dijon Mustard
2 tablespoons fresh, chopped rosemary (fresh is always best)
Salt (I like sea salt) to taste
Pepper (I like cracked black pepper) to taste
Place the meat in a container or a resealable bag (I like a Zip-loc)
In a food processor, puree the remaining ingredients
Making sure to cover both sides of the meat, pour marinade into the container or baggie and seal. Chill for several or hours, or over night.
You can cook this on the grill, over medium high heat, or in your broiler. For medium rare, cook for about 8-10 minutes per side. Place steak on a cutting board and allow to stand for 10-15 minutes. Cut across the grain.
Rice is a nice alternative to potatoes. Sometimes nothing is yummier than a side of Uncle Ben’s Long Grain & Wild Rice.
We eat a lot of broccoli, but cooked carrots are also a family favorite (and why wouldn’t they be? I cook them in butter!)
Cooked Carrots:
Pre-heat your oven to 350°
In a baking dish, spread out 16 ounces of baby carrots
In a small saucepan, melt 1 stick of butter. Once melted, add ½ cup of brown sugar and stir
Drizzle butter mixture over carrots and toss to coat
Cook until nice and soft, for approximately 1 hour

Image Sources: