Have you ever stood before the meat department and wondered what to do?
Eye of round, London broil, New York, flank, filet mignon… they all stand before you and it can be overwhelming. My cousin Celia called me today. She was having that “What to do with the meat?” dilemma. She was getting ready for a friend’s birthday party (this friend LOVES a great steak), but wasn’t sure which cut to pick for the crowd. If you’re having a group of people and plan to serve filet mignon, it can be a costly endeavor.
My favorite cut of meat when entertaining and working on a budget is London Broil. It is not a fatty cut. The thing you need to be careful about is cutting it correctly so it’s not chewy.
When you are starting, make sure to wait until the meat is room temperature — do not start cooking it right out of the refrigerator. If your meat is too cold when you start cooking it, it will end up being dried out and chewy.
I recommend using an oven or grill on high heat and don’t cook the steak too long (I recommend medium rare to medium at the most). You can vary your presentation and flavors greatly. I also recommend that after you cook a piece of meat that is 1-2 pounds, slice it thin. This way, you end up eating a smaller portion of meat. You still get your boost of protein and iron — and not by overdoing it on a 20-ounce ribeye!
You can rub a London Broil piece down with cracked pepper, kosher salt and extra virgin olive oil. Throw it on the grill and then finish it with chopped fresh rosemary and some sautéed garlic. You can also serve the sliced beef on a bed of arugula and heirloom tomatoes that are drizzled with a bit of extra virgin olive oil and balsamic vinegar.
Until next time, stay fresh and delicious!
~ Chef Domenica
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