Sunday, March 13, 2011
Recipe: Simply Seared London Broil
London Broil is another meat that is very easy to prepare both indoors and out. It can be served as a main dish, sliced thin for sandwiches, or even thinly sliced and paired on top of a caesar salad. This recipe shows you a simple and delicious way that can work in any of the above ideas. As I only cook for myself this recipe only uses a 1 to 2 pound London Broil, if you are using a larger one cooking times might vary.
You will need:
One 1-2 pound London Broil
Begin by substantially salting the london broil, the salt is important to make a crust on the meat that will add incredible flavor. Next add the pepper, garlic powder and paprika and gently rub into the meat. On the stove heat a large skillet with a little oil over high heat (if numbered, 9; if not on high). When the pan is hot add the meat.
This next part is important, once the meat is in the pan don't pick it up and flip it around. By leaving the meat still you will create the crust that you are after.
For rare/medium rare cook the meat 7-8 minutes per side.
For medium cook the meat 8-9 minutes per side.
When you flip the meat you may think the outside is burned but that is just the spices that have cooked into the crust giving a great flavor boost to the meat.
After you have cooked the meat on both sides wrap the meat in foil and allow it to sit for 15 minutes. This allows the juices in the meat to redistribute and stay in the meat when you cut it.