London Broil + Marinade = AMAZING and EASY = happy housewife because dinner was a sinch but still delicious

Hey.

Yesterday, I went to Smith's because they were having a great sale on meat. It really was wonderful. I got lots of kinds of meat for under $2/lb. While there, I bought some meat: the London Broil. I have heard of this, but most definitely have not cooked it before. Meat has always scared me. I'm really not sure why. I think it may be that there are just so many different cuts that I have no idea what to do with them all, so it's just easiest to stick to chicken breasts and ground beef. It has taken a while for me to get adventurous with my meat cooking, and so making this london broil was a good step for me. (Next thing I hope to try: a whole chicken, or even better, a game hen!)

Last night, I started to marinate the meat so that we could have it for dinner today. My favorite part was the fact that I had to score the meat so there were pretty diamonds all over it. Loved it.

Today, I cooked the meat. Thank goodness for the two sided griddle we got from some good soul for our wedding. My sister-in-law and her husband both mentioned to me this summer how much they love their griddle, and I could not agree more. While we don't quite use it every week, I used it twice last week and several times before that. It is just so handy! You should get one. I used the grill side and seared both sides so that we had a deliciously cooked, but still pink in the middle, piece of meat.

Just a few hours ago, Jed and I ate our london broil. It was sooooo good! I will attribute part of this fact to it being Fast Sunday, but I mostly just want to write this post to share the marinade because it was delicious. It had two of my favorite things to use in cooking: soy sauce and garlic. So here's the recipe, which I highly recommend trying out sometime, and for those of you who are scared of meat just like I am (was), london broil was easy!

London Broil

• 1 clove garlic, minced
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 pounds flank steak

Directions

1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.

2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.

3. Preheat an outdoor grill for high heat, and lightly oil grate.

4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.