Happy Anniversary, Sweetie

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.

We were young(ish) and in love! Look at the pretty flowers! Look at Tim’s hair!

And, because I am who I am, I hadn’t planned this out, so there was no marinade time. I found this London Broil recipe that uses a dry rub and didn’t require planning ahead. Instead of the steak seasoning, I used kosher salt. A bit too much, we found out later, but it wasn’t bad.

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:

  1. Heat the broiler on high and move the rack as close as possible to the broiler.
  2. 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.
  3. 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.
  4. 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.
  5. Broil for 6-7 minutes.
  6. Flip the meat and rub the other side with salt. Broil for at least another 6 minutes.
  7. Check the meat temperature. It should be 125 degrees F for medium-rare. (FYI, the US FDA says 160 degrees F. Take that as you will. I am not responsible.)
  8. When the meat reaches the appropriate internal temperature, take it out and place on cutting board. Tent with foil. Let it rest for about 10 minutes.
  9. Slice across the grain and serve with the sauce in the recipe linked up top.

It was SO good. And the meat was SO tender. We had plenty left over for sammiches, which we made as open faced, on bagels, warmed up with a little of the sauced warmed up and poured over.

And, most importantly, happy anniversary Tim. I really don’t know what I’d do without you in my life. 💕

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