Ingredients

• 2 clovessfinely chopped garlic
• 2 Tablespoonsrosemary needles chopped
• 1 lemonzest
• ¼ cupolive oil
• 2 Tablespoonsred wine or sherry vinegar
• 1 teaspoonDijon mustard
• 1 ⅓ poundLondon Broil
• 2 teaspoonscourse sea salt

Directions

1. Blend garlic, rosemary, lemon zest, oil, wine, and mustard.
2. Coat meat in mixture
3. Leave at room temperature for 2 hours or refrigerate overnight (bring to room temperature before cooking)
4. Heat salt in cast iron skillet
5. Cook the meat over high heat for about 5 minutes until it unsticks
6. Flip and repeat
7. Remove from heat and let rest 10-15 minutes
8. Slice thin against the grain.