How to make London broil

Remember London Broil ?

1 flank steak ( size according to how many people )
red wine to cover - approx. 1 and ½ cups
1/2 cup balsamic vinegar
2 T. chopped garlic
2 T. chopped shallots
1/2 t thyme
3 T olive oil
salt and pepper to taste
put in container and marinade for at least 3 hours ( 24 hours is best )
broil or grill (grilling is best) 7-10 minutes on each side ( more or less depending on how you like your meat and how hot your grill is .
slice steak approximately 1/8 in. thick ) ( across the grain )
serve with your favorite potato and veg
Here a few other variations
1 . Use a teriyake sauce to marinade, then follow previous instructions.
2 . Use a barbeque sauce to marinade and follow previous instructions.
3 . Marinade with Italian dressing 24 hours for a zesty flavor.

Steak Lover's Cookbook

The Complete Meat Cookbook
Author: Bruce Aidells;

Charcuterie
Author: Brian Polcyn

The Meat Buyers Guide
Author: NAMP North American Meat Processors

Omaha Steaks Bacon-Wrapped Filet of Top Sirloin, (6) 5 Ounce
Other products by Omaha Steaks
Average Customer Review:

Usually ships in 1-2 business days

Filet Mignon

There is nothing like the taste of a perfectly cooked filet mignon. In the restaurant , we trim our tenderloins so all fat and sinew is removed . So all you will see is meat . This is very lean , and all parts are completely edible .Most butcher shoppes will trim the filets for you and cut to size . We have seen individually cut filets in supermarkets that were not trimmed and also still had the chain attached . This chain is mainly fat and sinew with very little meat . So unless you have a purpose for the chain , ask your butcher to remove it. So, the ideal filet should appear a roundish,very red , fat free cut of meat. We prefer to grill our filets , primarily for flavor.Season with salt , pepper and press chopped garlic firmly into the meat and grill.

A rare filet , when poked with finger will feel like a very fresh large marshmallow , so when poked the meat does not spring back to original form.

A medium rare will have the texture of an overly ripe tomato . So when poked with finger , the meat will yield to the pressure and will return to form very slowly.

A medium filet when poked will yield and then spring back to form almost immediately . It should feel like a ripe tomato.

A medium well filet when poked will yield very little . It will feel firm to the touch , similar to the texture of a raw hot dog .

A well done filet when poked will not yield at all , it will feel very firm to the touch .

When we cook filets on the grill , we cook the whole meal on the grill . Here are some ideas and hints :
Grilled portabella mushrooms with filet mignon is excellent . Remove stems and brush with a good olive oil, salt , pepper and chopped garlic if you like . Grill on both sides until mushrooms are soft .
Grilled zucchini , yellow squash and eggplant also excellent cooked on grill . Grilling procedure same as portabella mushrooms.
Small new potatoes ( cut in half ) with chopped onions and peppers , salt , pepper and butter - wrapped in aluminum foil and cooked on grill are also very nice and simple. These potatoes will take a bit of time to cook , so put on grill early . Start your steaks when potatoes are almost done . Be careful when checking the potatoes for doneness --for a lot of steam builds up in the foil.Also , the butter might drip into the grill and flare up .
When steaks are almost done cooking , put a nice piece of Stilton cheese on top of steaks and cover till just melted.( Stilton cheese is a great Danish Bleu cheese ) You can also use your favorite bleu cheese