Tuesday March 11
As we've said before, London broil is not our favorite cut, but we buy it when it's on sale and freeze it. A good wodge of it, defrosted and dusted with a mix of powdered New Mexico chile, coriander, and cumin, then broiled, is pretty good. Take it out when it's just over rare, let it rest for a full five minutes, and slice it thin against the grain to keep it from being tough.
Our accompaniment was Yukon gold potatoes, chopped up skins-on, boiled, and whipped up with cream and a blob of horseradish.
Yee-ha.
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