I like a good London Broil. Marinated, grilled to perfection, and sliced uber thin – I will take it over any steak, any day.
The trick is to grill the meat until it is medium rare and then allow it to stand about 10 minutes. Slice it with a sharp knife as thin as you can. The flavor is incredible – my mouth is watering just thinking about it.
Summers, when I was a kid, were magical. Maybe every generation feels that way, I don’t know. Maybe back in the 1960s we knew we were on the brink of change and we reveled in what we had. I think we were the last generation to really know what being a kid was, to have freedom to be somewhat independent, and to be allowed to be naive enough to believe that life was good, parents knew everything, and God was watching.
It was a good life. I had a purple Schwinn bike that fairly flew down the hill near our house. I had a best friend, a dog, a room of my own, Peter Maxx posters on the wall, and Corn Pops for breakfast. Didn’t have to worry about drugs in school, didn’t worry about getting beat up, and I was allowed to run wild in the local woods in the summer; often spending entire days exploring and lunching on ripe blackberries still warm from the sun, hickory nuts cracked with a flat rock, and Koolaide from my canteen.
As long as I was home when the street lights came on I was o.k.
Backyard barbecues were a weekend tradition for most of the families I knew. Everyone’s dads would head out to the grill at about the same time and the entire neighborhood would begin to smell like meat: steaks, grilled chicken, burgers, hot dogs…but my favorite was London Broil, served with a crisp salad and watermelon for dessert. Simple. Fantastic.
Now that I have myself drooling on the keyboard….
London Broil is also called Flank Steak. Choose one that is thick, and try this marinade. Then go watch The Wonder Years on Netflix and relive the magic.
Sweet and Spicy London Broil
Images: Marye Audet