How To Make London Broil
So, the fun of the Meat Box is not always having any experience with the meat in the Meat Box. Such was the case of the London Broil (which, fun story, is not an actual cut of meat but the generic name given to most any kind of top round steak-y thing that’s tough as hell.)
I went to the internet and said Teach Me Your Ways Of Broiling London.
The internet came back with a few things like: “How to Make London Broil Edible,” “Ways To Trick Your Family Into Eating London Broil,” “London Broil: For When Shoe Leather Isn’t Cutting It,” and “How do I Make My Husband Stop Buying London Broil.”
I figured out pretty fast that the key to this sucker was in the marinade, so I scored my steak (made some thin criss-cross cuts in both sides to let the marinade sink in deeper) and pondered.
There was some penang curry paste left over from the other night’s Beef Udon Curry of Triumph, so that seemed like a good start. Pineapple juice would sweeten and tenderize that sucker like no other, so in went a splash of that. Then came salt, and what was supposed to be “a little soy sauce, maybe,” and instead was, “whoops, forgot I removed the flow cap on that,” amounts of soy sauce.
Anyway, the scored steak and my now super-soy marinade went into a ziplock bag with the…
