Tuesday, March 3, 2009

Meat, Part 2

K, so we like meat around these parts--what's it to you? Neither one of us had ever made a London broil before (or even heard of it), so we looked up a few recipes online and then did our own thing. But wow it turned out good. Tender, full of flavor, and did I mention it only took 20 minutes total? The perfect fast sunday dinner.

And now, here's Chef T. to guide you through the process.


London Broil a la Tingey

Dry Rub
Mix these together:

  • 1 Tablespoon of each: rosemary, thyme, and marjoram
  • 1 1/2 Tablespoons of each: kosher salt and fresh ground pepper

Liquid Goodness
Mix these together:

  • 2 Tablespoons olive oil
  • 1 teaspoon of each: lemon juice and red wine vinegar
  • 2 cloves crushed garlic

Buy a top round roast that's about 1 1/2 inches thick the whole way through. Rub the Dry Rub into both sides of the roast. Layer it on thick, and use all the seasoning. Then drizzle half the Liquid Goodness on the top. Broil on high for 5-8 minutes (we did 6). Flip the meat, drizzle the rest of the liquid on this side, and broil for another 5-8 minutes (we did 6 again). It should be a nice pink color on the inside. Slice it thin against the grain and enjoy!

7 comments:

Shannon said...

Dang! I'm so impressed. That looks amazing. I am definitely going to try that. Have I mentioned how much I LOVE that you are posting all the time? You're such a great writer. Thanks for the recipe!

Andrea said...

I'm pretty sure if Bill has already read this post then he has added this dish to our weekly menu.

talida said...

20 minutes total? That makes it even more amazing.

Sarah said...

wow, you need a meat blog. i don't know much about meat but I do remember eating brisked sophomore year with you. hooray for texans and their meat.

Kristen said...

Ryan's wearing the Jamie Oliver apron! Jason always wears mine too! But it looks like you've at least washed yours in the past four years...

Trophy Wife said...

Cryin' Ryan what a cute chef you make!!!!

Dana said...

Ok...I made it and it was fabulous! What great flavor. You two are amazing. Thanks for the recipe!