Use a chuck roast for the London Broil. Let’s base the recipe on a 2lb piece.
Move the top shelf to the highest position in the oven.
Set the steak on a rack, the rack in a skillet, and the skillet on the lowest oven shelf.
Slow roast the meat at 200* for forty-two minutes per pound.
When the meat is done roasting, remove the steak and the rack from the skillet.
Prepare a Spice mix: 1t each of powdered onion, cumin, curry, ginger, nutmeg and coarse black pepper, and 1/2t powdered garlic and add some of that to 6TB of Asian Oil, (see ‘Recipe Page) or, if you don’t have the Asian Oil, use plain Sesame Oil.
Brush the steak and the skillet with the oil.
Turn the oven to ‘Broil.’
Put the skillet on the top rack and heat the skillet for three or more minutes, until very, very hot.
!!Careful handling of the skillet from now on: hot handle!!
Set the London Broil in the skillet (hear it sear) and slide the skillet and steak close to the broiler flames.
Broil and sear for 4 minutes.
Turn it over and broil/sear the meat for another 90 seconds.
We will be VERY CAREFUL removing the skillet from the oven.
It’s hot.
The meat should be done to a medium rare.
Now let is sit for 10 minutes.
For a sauce, I chop parsley and/or basil into softened butter, with salt, coarsely ground pepper, and lemon juice.
Slather this over the steak as it settles on the carving board.
For service, slice the piece at a severe diagonal.