cheap eats - grilling edition

Stretch Your Grilling Dollars with London Broil

Got filet tastes on a hot dog budget? Satisfy your "steak tooth" with London broil for a change. London broil is considerably less expensive than traditional steaks and can be stretched farther. It has a deliciously big beefy flavor and when cooked properly, can be just as tender and satisfying as any old sirloin.

The term "London broil" is actually a term for the method of preparation, not the cut of meat itself. Typically London broil used to be flank steak but nowadays it could be a cut of from the round or sirloin as well. The meat is first marinated for tenderizing and flavor, then grilled to perfection and sliced across the grain to serve.

( Heh. Yikes, didn't notice that at first.)
Begin by pounding the beef if you wish, but this will be wonderful even if you don't.
Prepare a marinade with:

• 4 tablespoons of olive oil
• 6 tablespoons of red wine
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard (like Colman's)
• 2 cloves garlic, minced
• lots and LOTS of black pepper

Combine all of the marinade ingredients in a gallon-size resealable plastic bag and add the meat. Refrigerate at least overnight, 24 hours is ideal.

Before you light the grill, take the meat out of the refrigerator and let it come to room temperature; this can take about an hour. I think this is one of the single most important things you can do to ensure proper cooking on the grill. That, and if you aren't doing this already, switch to real hardwood lump charcoal like Cowboy Charcoal Co. It really makes all the difference in the world; it produces a much more even and reliable heat with no yucky chemicals, petroleum residues or weird composite materials mixed in.
The meat will take 20 minutes to grill, about 10 minutes per side (assuming it's at least one inch thick). No constant flipping, flopping, poking or pressing down please, just let it cook (well, okay, you can give it a quarter-turn to make some nice-looking grill marks, but don't get carried away). When done, the meat will be perfectly medium-rare. Transfer to a platter and let it rest for another 10 minutes, then thinly slice across the grain.
The classic accompaniment to the meat and its lovely juices is mashed potatoes, but it makes a fine fajita as well. Since it doesn't re-heat very well, I suggest serving cold leftovers as part of a big salad with lots of fresh greens, beefsteak tomatoes (of course!) and maybe a red onion slice or two. Throw in some mushrooms while you're at it.
See, eating on the cheap doesn't have to be boring, unhealthy or unsatisfying!