London Broil

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This London Broil marinade goes just as well with beef or Chicken Breasts.

London Broil or boneless skinless Chicken Breast. If the London broil is thicker than about 1 1/4 inches, fillet it thinner into 2 pieces (BJs and Weis often sell London Broils that are too thick).

Put the meat in a heavy duty gallon ziplock bag (1-2 London Broils or 4-6 Chicken Breasts).

Liberally add the following ingredients. Measuring isn't really allowed.

2 heaping tablespoons minced Garlic

Fresh pepper ground course from a pepper grinder (about 2 teaspoons?)

1 tablespoon of salt (coarse sea salt is best, for some reason)

1/4 cup Vegetable oil or olive oil

1/2 cup lemon juice (This is what makes it good. Squirt a bunch more in)

1 splash of red wine vinegar

Seal the bag with no air, and have the kids squish the meat to distribute the spices evenly throughout. Put the bag in a bowl to minimize spills, and put it in the fridge for 3 - 48 hours. Do it the night before for optimum taste! For some reason, 12-24 hours is the best amount of time. After 36 hours the taste changes and just isn't quite as good. Kids can squish the bag again in the morning.

Cook the meat under the Broiler or Barbecue over high heat, one time on each side. Discard the marinade - don't use it as a baste. Beef takes 9-12 minutes per side, Chicken a little longer. Beef should be red inside (believe me, you'll like it!) and chicken should be done all the way through.

Pull the meat off and let rest for a few minutes. Slice it into the thinnest slices possible against the grain. (You'll be amazed how much better the meat tastes if you are careful to slice against the grain. The chicken will tend to fall apart if it's sliced right, and the beef will have a cellular look, rather than a stringy appearance)

I made chicken like this in Virginia Beach 2006, and Evan liked it almost as much as Chicken Nuggets.

Alan