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While you can use just about any flat cut of beef to prepare London Broil, “Teres Major” (or Faux Tender) was what I had on hand today. It was perfect for the cooking method of London Broil – VERY slowly broiled on both sides until rare, then rested for another 15 minutes, lightly covered, during which time the carry-over heat took the meat to a beautiful, even medium. (Contrary to most folks, I like to cook the tougher cuts of meat a bit more than rare, somehow the texture appeals more to me.
On the other hand, cuts of meat which are more tender, are always served med-rare or rare at my house, unless I have guests who prefer otherwise.
(My guests always play the first fiddle) 🙂
Accompanied by sauteed potatoes and green asparagus, this was a wonderful, tasty and somewhat rugged meal greatly enjoyed by Bella and myself.
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
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- season 2 lbs of beef of your choice with kosher salt to taste, broil under low heat on both sides to your preference of doneness, let rest for at least 15 minutes
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- melt 3 oz whole butter, add the juice of half a lemon, 1/2 tblsp garlic paste, kosher salt and fresh-cracked black pepper to taste, keep at room temperature
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- blanch, shock and drain 1 lb of green asparagus
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- blanch, shock and drain 2 lb of potato slices
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- saute potatoes in olive oil until golde, season with kosher salt and cayenne pepper
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- when potatoes are golden, discarg the oil, add the asparagus and 2 oz whole butter, saute until asparagus are heated through
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- to serve, sprinkle with chopped Italian parsley
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- slice the beef into 1/4 ” slices, top the potatoes/asparagus with the sliced meat, drizzle with the pepper-butter; serves 4
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- London Broil
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- London Broil
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- London Broil
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- London Broil
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- London Broil
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ChefsOpinion 