We only have London broil when we have company, so our Memorial Day London broil was a treat for us. I took the easy way out this time and used a recipe from the back of my Moore's Original Hickory Flavor Marinade, entitled "Moore's Perfect T-Bone," which I tweaked a little. The bottle was a gift from my friend, Sara; and I confess I had never used Moore's before she gave it to me. The bottle says "Moore's can do more in 30 minutes than other marinades can do all night." I like Moore's a lot -- the flavor complements beef and doesn't overpower it. If you want to know more about Moore's, or check out more of their recipes, go to their website, http://www.mooresmarinade.com/. BTW, the leftover beef makes great sandwiches. I pound the slices with a meat mallet to make them as thin as possible before I layer them between bread or rolls. So the next time top round, bottom round or flank steak go on sale at your local supermarket, stock up. Freeze what you won't be using right away and save it for an occasion.
Flank steak is the leanest of the 3 cuts; bottom round is my preference but doesn't seem to be as popular in the South as it was up North; but top round is a-ok. And Moore's, made in Alabama, is pretty widely distributed. It's available in Wal-Mart and Harris Teeter, and probably a lot of other stores as well. If you can't find it where you live, check out their website because they will send it to you.
Easy Marinated Grilled London Broil
Rating: 9 out of 10
3/4 cup Moore's Original Marinade
1 tsp. crushed red pepper
2 Tbsp. vegetable oil
2 tsp. minced garlic
1 London broil
Mix marinade ingredients in gallon-size resealable plastic bag. Add London broil; seal bag, pressing out air. Refrigerate 30 minutes. You can refrigerate longer if you need to, but it isn't necessary. Place London broil on hot grill (425F); close cover. Grill about 20 minutes for rare, turning once. Transfer meat to a platter and let rest for 10-15 minutes before slicing on diagonal in thin slices. (Note: If possible, turn off the grill burner that you place the meat on and let it cook from indirect heat provided by the other burner(s). This produces fewer carcinogens.)