Makes 4-6 servings.
For steak lovers this cut of meat is one of the leanest. It does shrink a bit after broiling or grilling, but it cooks quickly and is easy to slice as well as to serve.
This marinade also goes well with other cuts of meat.
- 1½ pounds split fillet (London broil)
- 2 garlic cloves, peeled
- ½ teaspoon sugar
- ½ teaspoon kosher salt
- 1½ tablespoon Dijon Mustard
- 1 tablespoon olive oil
- Freshly ground black pepper
- Coarsely chop the garlic on a cutting board. Sprinkle with sugar and salt. With a knife, crush into a paste. Combine the paste with the other ingredients. Coat the steak with the marinade on both sides and place in a non-reactive dish, such as Pyrex. Cover with cling wrap and refrigerate for a couple of hours. Bring to room temperature before cooking.
- Preheat the broiler or grill. If broiling cover the whole broiling pan, which comes with most ovens, with heavy foil. Then make a large “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan.
- Place the meat in the basket and broil close to the heat source for 5 minutes on each side for rare meat.
- Remove from the oven and cover the meat with the existing foil for 2 minutes, so that the juices can flow back to the tissue (that’s if you like your meat rare).
- I like to cut the fillets into ½ inch slices.