I actually have several different ways of cooking London Broil, but I was asked a few weeks for my recipe, so here is the "technique" that I actually wrote out while making it last time...
LONDON BROIL MARINADE
12 oz. Beer (1 can)
½ tablespoon each of:
Crushed Red Pepper Flakes
1-2 Bay Leaves, depending on size of cut
1-2 cloves of garlic, depending on size of cut
- Pour beer, slowly, into bowl. Add spices and whisk until only a few bubbles remain (if any).
- Remove skin from garlic clove(s) and slice or sliver garlic.
- Puncture meat with paring knife and insert slivers or slices of garlic.
- Put frozen meat into 1-gallon zip-top bag. Pour in beer/spice mixture. Add Bay Leaf(ves).
- Set in refrigerator overnight, turning every few hours as convenient for you.
Take meat out several hours before dinner to allow for it to reach room temperature before cooking. Set oven to broil and allow to preheat (Usually 10-15 minutes). Save liquid for "basting". Place meat on cookie sheet sprinkled with olive oil (or broiler pan, upon preference and appliance). Use spoon to drizzle liquid over meant. Cook for 10-15 minutes. Turn meat over, spoon liquid over meat, and cook an additional 10-15 minutes (before turning, I usually give a little sprinkle of pepper). Remove from oven and cover with foil. ALLOW TO REST FOR FIFTEEN MINUTES. Remove Garlic slivers [unless you enjoy biting into chunks o' garlic], slice and enjoy!
I will try and post my other ways, but my favorite method can't be done until I manage to get my hands on a meat tenderizer. This one is really just me adapting to life without being able to beat the meat into submission before cooking. LOL. Since I couldn't take a tenderizer to it, I decided to make a marinade so that the meat wouldn't end up chewy. (I've been told that this recipe is even good reheated in the microwave, which was very flattering to me. LOL).
Usually, I'd rub butter (Country Crock, in my life) over the meat, add my spices, then beat, but I can't do that. LOL. (Please note that I'd use the same spices, but not the measurements above for this method). I'll get it up ASAP; I'll try and borrow a tenderizer tomorrow and will buy some meat when we can afford to. LOL.