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This is my recipe for a Rainy Day, London Broil. I had planned on grilling this outside, but it rained, big time. Cooking a thick piece of meat in a fry pan worked just as good. In fact it was quite easy and took a lot less time. The grilling rub is my spice / seasoning blend called Butt Kickin' Blacken.

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Rainy Day, London Broil

Rainy days happen to all of us at one time or another. London Broil (Top Round) was on sale this week, and I bought two. One for marinating and grilling, and one to make a Roulade of Beef. I marinated one on Friday for cooking on Saturday, and was looking forward to doing it on the grill with my favorite of all marinades. About 4:00 PM the weather turned real bad, not only was it extremely windy, but there was a tornado watch, and some MAJOR rain in the forecast and on the radar. There was no way I would be cooking outside today, and had to punt.

Since I had a loaf of rustic bread available (for the stuffing of the Roulade, I decided to cook inside and make sandwiches. I then went looking for some worcestershire sauce to put on my sandwich, and found that I was out. So I decided to make a sauce out of the marinade. Because I was really hoping for the meat to be grilled, and I was just cooking for myself, I only cooked half the meat. The rest is sitting in the marinade for another day of cooking.

This sandwich with the sauce came out so good. I almost didn't miss it being cooked on the grill.

Marinade

10 Cloves Garlic, grated
4 Large Lemons, zest and juice
2 Tablespoons Butt Kickin' Blacken, Original Recipe
1 Tablespoon Kosher Salt
2 Tablespoons Mustard
2 Tablespoons Red Wine Vinegar, as needed
1/4 Cup Vegetable Oil
2 1/4 Pounds London Broil, about 1 1/2" thick

Sauce
1/4 Cup Heavy Whipping Cream
Salt and Pepper

1. The meat should be marinated at least overnight, but it will actually develop more flavor, if you marinated it for 3 days.

Begin by fist zesting the lemons ( I use a micro plane), then juicing them. I use the tool pictured when I'm doing a bunch of citrus, It's SO much easier, then trying to squeeze each half by hand, and you get no seeds.

2. Peel, then grate the garlic into the bowl.

3. Add the rest of the ingredients, and mix it up well with a whisk. The mustard will help the oil to mix, and hold with the rest of the ingredients.

4. Trim any extra fat or grizzle from the meat, then tenderize it by poking it all over, and both sides, with a fork. Place the meat in a plastic bag, pour the marinade in, and set in the refrigerator until you're ready to cook.

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