Good Monday everyone. Today I would like to tell you about the London Broil.
I guess it all started on Friday evening when I was thinking about dinner for the weekend. On Saturday my mother, grandmother and I were going to see the production of Billy Elliot, and I thought that a UK themed dinner would be a grand idea. So off I went in search of something interesting to cook after seeing the spectacular play. The London Broil popped up in my searches, so I dug a little further. It would appear that this dish is not from across the pond at all, but a North American invention of marinated Flank Steak, grilled and sliced thin across the grain.
Canadians have this thing where they like to make stuff their own. The London Broil is no different. We have taken the flank steak and butterflied it, then wrapped it around ground meat. The filler meat depends on the area, Toronto uses ground Flank Steak mixed with herbs and spices etc., St. Catherines prefers to use a pork sausage (sans casing), you can even find your London Broil stuffed with veal in some areas.
For more information on the London Broil, visit the Wiki page.
London Broil Filling
Evenly space the steaks on the wine–soaked plank and plank grill for 30 to 35 minutes, basting liberally with barbecue sauce durring the final 10 to 15 minutes of cooking time, until the ground meat is fully cooked but still juicy. Remove from the grill; cut away the strings and serve.
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