London Broil Recipe
 Recipe Ingredients:
When selecting a London Broil look for one that has lines of fine fat-crosses in the meat. Do not try to find a steak that is completely solid red in color as they tend to be a little tougher. To begin, sprinkle meat with pepper being somewhat liberal and then sprinkle a smaller amount of minced garlic. Rub into meat. Next, stuff the meat with slices of peeled garlic cloves. To do this, take a sharp paring knife and make small slits in the meat but do not cut all the way through to the bottom side. Make the slits just large enough to insert a slice of garlic. You want the garlic on the inside of the meat so the top opening will close back up. I try to use at least 4 to 6 slices (2 cloves) for a 1 or 2 lb. steak. Space the garlic inserts throughout the meat, not just in the center. Next, place a couple of the rosemary branches in a marinade pan of your choice and then place meat on top. Place more rosemary on top of the steak and then slowly pour the teriyaki and olive oil over meat. Do not make substitutions for the olive oil. Make sure the marinade is able to penetrate all parts of the steak. Cover a keep in refrigerator for 6 to 8 hours. Longer if possible. When marinading the steak I will take and spoon the juices back-over the top of the meat. Do this every couple of hours. You can also use a turkey baster. Potatoes Prepare potatoes ahead of time. Russet baked potatoes are just a bland memory of the past since I began cooking this style of red potatoes. I usually do this easy preparation a few hours before the meal. Select small to medium sized potatoes for this recipe. First, take a small paring knife and using your thumb and the tip of the knife, remove the eye and any other large buds or blemishes from the potatoes. It is alright to have small holes as the result of this as it will aid in the cooking process. However, Do Not Puncture like sometimes done with a Russet. Next take a sheet of aluminum foil about a foot long and place 2 or 3 potatoes on it an lift up the sides slightly. Pour about 2 teaspoons of olive oil over the potatoes and either roll them on the foil or in your hands in order to coat the entire potato with the oil. Then sprinkle some minced garlic and/or place a few sliced pieces of fresh garlic in with potatoes. Sprinkle with pepper. Again roll the potatoes around to help coat them with the olive oil, garlic and pepper. Prepare the rest of the potatoes in this same manner. To wrap potatoes, pull all sides of foil up towards the top and bunch up, fold and tuck-in. Be careful not to wrap potatoes too tight. You want a little air space so the steam from the oil and garlic is able to move around and penetrate the skin. I like to use another piece of foil except do not close up at the top. This piece will help in case this first wrap ever started to leak. You can put these in the refrigerator until you are ready to bake or if its is only going to be an hour or so, I will usually just put them in the oven. Then, when you are ready to cook, simply turn on the oven. Baking Time Bake 45min. to 1hr. @ 400 to 425 degrees. This time will vary a little, depending on your stove, the number and the size of potatoes. The important thing to remember is do not rush. Allow plenty of time. You will not ruin the potatoes if you leave them in too long. The olive oil will keep them moist. Just make sure they are soft to the touch. The skin is not going to look, or be dry like a baked russet potato. Keep in foil until ready to serve. Grilling Steak A few important things to remember about barbecuing and grilling is do not rush the charcoal and do not over-cook the meat. Start with plenty of charcoal and do not start cooking meat until the briquets have turned white. To often people will start when the coals are red in color which is too soon. You want the coals to to be hot but not firery red with flames. Pick up london broil with tongs and allow marinade to drip back into pan. This will reduce flair-up. Place steak on hot grill and cook each side for 2 or 3 minutes or till both sides are seared well. This will help retain juices in the meat. After the steak is seared, reduce heat either by raising the grill a few inches or if you are using a Weber-type barbecue, close down the vents slightly. Continue cooking and baste meat frequently. This will help keep the meat moist and add flavor. Also put the rosemary directly on the coals at intervals. This adds to the barbecued smoke flavor. Be liberal with the marinade. If your fire flares-up you can cool it down by sprinkling water on coals using your fingertips and a small bowl of water or use a squirt gun. If you have difficulty in determining if the meat is done, or not, take and cut a small chunk off the end. Do not cut into the center. The secret is to pull the meat off the grill when it is slightly under the desired done-ness as it will continue cooking for a few more minutes till it begins to cool. Cooking time will vary according to your preference, amount of charcoal and the size of the steak. I find that a medium rare barbecued London Broil will usually satisfy everyone's taste. Do not over-cook. Remember that the meat is going to be cooking even after you take it off the grill. For serving, let the steak sit for for a few minutes before cutting. this will allow the meat to absorb it's own juices. Then, take and cut strips off the London Broil about 1 to 11/2 inch thick. Also retain the leftover juices and use to spoon over potatoes and steak at the table if desired. Mangia! (Let's eat!) 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