Yesterday was our 14th wedding anniversary. I didn’t even realize it until a few days before when I said to Tim, “let’s not worry about gifts or anything. It’s too much with everything that’s going on.” And he agreed. We ended up getting a London Broil, which we don’t have as often as I’d like. It felt like a splurge.
AND… because after 13 years in this house I still haven’t purchased a broiler pan, I had to figure out how to broil the damn thing. Here’s what I did:
Heat the broiler on high and move the rack as close as possible to the broiler.
Take a cookie sheet with sides and cover with foil. Place on a rack as close as possible to the lowest level of the oven.
Rub the top side of the meat with the kosher salt. I’d say to start with a tablespoon and see how it looks. Adjust to taste. This salt is going to tenderize the hell out of the meat, so keep that in mind.
When the broiler is totally hot (oh, hi, Olivia Newton-John), put the meat on that top rack. No pan, just meat. Make sure it is positioned over the prepared cookie sheet so that the pan can catch the drips.
Broil for 6-7 minutes.
Flip the meat and rub the other side with salt. Broil for at least another 6 minutes.