With May arrives so many delightful events that we only get to enjoy once a year! Chief among those delights are Mother’s Day and Memorial Day. Many families look forward to family vacations now that many of the travel restrictions have been lifted. In addition, we have graduations, both at the high school and college level which precipitate a flood of invitations to graduation parties. May also begins the season when a lot of families schedule reunions in an effort to reconnect with family members both near and far which hasn’t always been possible these past couple of years.
These last two “delights” usually involve food preparation for your many guests if you’re the designated host, or at least “a dish to pass” if you’re a guest. That’s one of the main reasons that we’ve elected to run our May Meat Bonanza from today through Sunday, May 9th-15th!
Everybody needs a break from time to time and particularly now, during this terrible inflationary turmoil. So, if you’re contemplating or even planning a graduation party, a family reunion or just a good old-fashioned backyard cookout, you’re going to want to take advantage of the bargains galore in our Meat Bonanza wrap this week! Maybe you don’t need anything for a few weeks, but that’s why freezers were invented.
One relatively inexpensive cut of meat that lends itself excellently to grilling is the London Broil. It’s extremely lean and as such particular care is to be taken when cooking it on the grill or you’ll find yourself with a very tough and chewy end result.
As with many cuts of meat, marinading overnight or for at least a few hours or adding your favorite rub will go along way to improving the flavor of the final product. Then, the actual grilling part is fairly simple. You preheat the grill to high, then place London Broil in the center of the grill. Cook for 2 to 3 minutes and then flip over and repeat. After the initial searing, which holds in the juices, you remove the meat to a cool party of the grill and continue to cook on indirect heat for 6-10 minutes depending upon your desired degree of doneness. A good meat thermometer is integral to achieving this. Rare is 120-130° internal temperature while medium is 135-145°F. Remove the meat and allow to “rest” for 10 minutes or so before slicing.
As with any lean cut of meat, its best to slice thinly against the grain of the meat for the tenderest result. Theses slices go well in sandwiches, on a salad or with many other side dishes and vegetables!