Montreal London Broil

Everyone in the family likes this recipe. Many times I will serve it to guests because it is a fool proof recipe. Also, very simple to prepare. I love to serve this with our Baked Potato Wedges and a simple salad consisting of baby greens, red onions, grape tomatoes and crumbled blue cheese. Yum!

Ingredients:

1 to 1 1/2 lb London Broil, flank steak, or sirloin steak
2 tbs Montreal steak seasoning, such as McCormicks
2 tbs olive oil or vegetable oil
1 tsp liquid smoke
2 large garlic cloves, minced

Directions:

Place meat on a cutting board. With a fork, pierce one side of meat at least 25 times to tenderize. If you have a Jaccard, feel free to use that. If any areas of the meat seems tough, pierce it more in that area. Turn the meat over and repeat the process. Now both sides are well tenderized. (I do this since I am not marinating the meat for hours.)
In a small bowl, make a paste by combining the steak seasoning, olive oil, liquid smoke and minced garlic.
Rub both sides of meat with the paste and place on a plate or in a dish. (Or simply place it back on the cutting board.)
Let rest for about 45 to 60 minutes or until the meat comes to room temperature.
Grill until a meat thermometer reads 145 degrees for medium rare or 160 for well done.
Instead of grilling, you may also broil this for 5 - 6 minutes on each side for medium rare. This can also be done in a grill pan.
Let rest for at least 5 minutes before slicing. Slice thinly against the grain of the steak on a 45 degree angle.

Comments:

- Our favorite cooked temperature for steak is 145 degrees. It has a beautiful pink interior every time.

Tips:

- A Jaccard is a multi-blade tenderizer. It is great to use on typically tough meats such as London Broil or flank steak. However, it can be used on practically all meat including pork and chicken. I had purchased this one at Amazon and it works great>>>Jaccard.

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