Do those in London, eat theirs broiled?

You often have to wonder why things are called what they are called. This dish is virtually unknown in England. Weird, huh?

I have made this dish numerous ways. Following the guise of my Mother, I broiled it, like the name implies, under high heat, searing the outside to a blackened char whilst leaving the inside either overdone and dry or raw to the point of some safety concerns for certain aged people. I have grilled it, although I didn’t really like this cut of meat prepared that way. leave the grilling for the steaks. My absolute favorite way of preparing this dish is in the oven, heated at your highest temperature, and then dropped to almost just the warm setting as soon as the meat enters. This leaves the meat tender all over, pink enough for everyone and to die for.

London Broil

1 3-4 lb London Broil

1/4 cup Worcestershire sauce

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Freshly ground Black Pepper

Preheat oven to 500 degrees, 30 min before cooking meat. Score the meat at a diagonal, creating a diamond pattern on the top. Douse with the Worcestershire, garlic and onion powders and pepper. Place meat into a 9 x 13 Pyrex dish. Place into oven and drop temp to 300 degrees. Slow cook for about an hour an a half, checking at the hour mark, by cutting into the meat to make sure it’s not totally raw. Once done to your liking, take out of oven and allow to stand on carving board for 10 min, Slice at a diagonal.

Rue:

Pour juices from pan through a sieve into small saucepan, and add salt, garlic powder and a dash of red wine. Bring to a boil and reduce to simmer for about 2 min. Serve over sliced meat.

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