Quote:
Originally Posted by AsianDivaGirlsWebDude
Sounds great! Olive oil is an excellent add on - I usually use it myself. 
The most important thing about London Broil is to not overcook it. It's supposed to be rare on the inside. That's where the crisscross cuts come in handy, since it sears the meat more on the top and edges.
Leftover London broil is great in sandwiches too, however you have to cut it into small pieces.
BTW, I'm having sushi tonight. = )
ADG |
Sorry to bump this old thread, but it came out great! Just above rare in the center. There was none left over for sandwhiches.
I don't eat sushi. One of my rules of food is that if it used to be alive, i want it hot when it gets to my plate and I don't want it to have a face(eg. lobster head on the plate as garnish, but I can eat crawfish and shrimp whole under the right circumstances).
Shemp, of course I cut it across the grain! I'm not a complete culinary amatuer.