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Wayne's KitchenA sighted chef shares recipes and tips as he learns to tell his recipes and secrets to his blind housemate.London BroilThe National Cattlemen’s Beef Association says it is actually a Top Round a very lean less tender boneless steak. What we are going to do is change all of that, making it tender and juicy.First purchase a nice thick London Broil from your butcher. The meat may be prepared on a grill or oven-broiler. Prep Work: Begin with a clean and clear work space. This is important. It will allow you to lay every thing you will need out ahead of time. The better organized you are, the easier the project. 1. Find a platter or plate the meat will fit on.2. Remove the meat from the refrigerator, open and place on the platter. This will allow the meat to warm up a bit.3. Gather all ingredients at one time. Organize so they can be found easily. 7 Tbsp. Olive Oil2 Tbsp. Kosher or Sea Salt, Table salt ok3 tsp. Ground Pepper. Regular is ok2 tsp. Thyme2 tsp. Rosemary1 tsp. Dry mustard1 tsp. Garlic. You may use fresh or mincedPlastic wrap or a large freezer storage bag.Cereal bowl or small bowl. Blend all ingredients in bowl, making a paste. Using your hands, rub paste on both sides of the meat. Either cover with plastic wrap or slide meat into a large freezer bag. To clean your hands, use soap and warm water. Refrigerate 8 to 24 hours. Grill:If you use a grill to cook, preheat to high. Grill one side for approx. 7 minutes, turn and grill for another 7 minutes.Turn grill down to med high. Finish cooking. Best served rare to med rare. 140 to 145 degrees on the inside of the meat. Oven Broiler:Move oven rack to upper most position. Pre-heat broiler.Again broil one side for approx. 7 minutes turn meat and do other side for 7 minutes. 140 to 145 degrees at center of the meat. Remove from heat and let rest for about 5 mnutes on a Cutting board. Slice and serve.
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