Thursday: London Broil, my way

London Broil

I do not make my London Broil in a traditional way, but I have never had any complaints! In fact, I have had many recipe requests, so here you go!

note: I don't always make it this way, as I sometimes add ingredients to go with meals (example: I add Recaito when I'm making it with arroz con gandules). But this is my main recipe, and I hope you love it!

you need:

-A nice cut of London Broil (about 2 pounds)
-A cheap Port wine, though you can also use Pinot Noir for a more mild taste
**If you do not like to cook with alcohol, Welch's makes a great cherry and grape juice that does the trick nicely!**
-minced garlic, either a heaping Tablespoon from a jar, or 3-4 cloves
-Adobo seasoning
-McCormick Grill Mates Montreal Steak Seasoning
-Course Kosher salt

- Pre-heat oven to 425 degrees.
- Sprinkle Adobo on under-side of London Broil before placing in a baking pan.
- Using a paring knife or fork, poke some holes around the top of the meat.
- Pour the wine over. (not the whole bottle, but enough to cover the meat and have a little on the sides, probably about a cup and a half)
     - If you don't put the wine first, it will wash away the seasonings.
- Rub on a thin layer of the garlic.
- Sprinkle on a fair amount of the Adobo.
- Add the Montreal Seasoning. If you put a ton, your London Broil will be salty and gross. Just make sure there is enough so you will taste it in every piece.
- Spread a pinch of the Kosher salt over the top.

Bake at 425 for about 12 minutes, then lower the heat to 350. Bake for about 27 minutes for a nice medium rare meat. =)

Enjoy! <3