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London Broil

Source: Good Meat, page 77 .gravy
entree beef
10 g garlic
5 g chopped rosemary needles
1 lemon zest
54 g olive oil
30 g red wine vinegar
5 g Dijon mustard
605 g London broil
12 g coarse sea salt
  1. 1. Blend 10g garlic, 5g chopped rosemary needles, 1lemon zest, 54g olive oil, 30g red wine vinegar, and 5g Dijon mustard
  2. 2. Coat 605g London broil in mixture
  3. 3. Leave at room temperature for 2 hours or refrigerate overnight (bring to room temperature before cooking)
  4. 4. Heat 12g coarse sea salt in cast iron skillet
  5. 5. Cook the meat over high heat for about 5 minutes until it unsticks
  6. 6. Flip and repeat
  7. 7. Remove from heat and let rest 10-15 minutes
  8. 8. Slice thin against the grain