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source: Good Meat, page 77
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tags: [entree, beef]
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# London Broil

1. Blend (10 g)[garlic], (5 g)[chopped rosemary needles], (1 lemon)[zest], (54 g)[olive oil], (30 g)[red wine vinegar], and (5 g)[Dijon mustard]
2. Coat (605 g)[London broil] in mixture
3. Leave at room temperature for 2 hours or refrigerate overnight (bring to room temperature before cooking)
4. Heat (12 g)[coarse sea 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