Broiling food


Broiling is good for thin cuts of meat because food cooks quickly. A special pan is used to allow fat to drain during cooking. Meat should be placed 2-5 inches from the source coming from the top of the oven. Oven reaches 500 F.

The meat that would be best for broiling would be beef.


In a small bowl whisk together the vinegar, oil, garlic, and rosemary, and Place the beef on a plate and poke both sides all over with a fork. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.

Turn broil on high. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan. Broil about 8 inches under the flame for approximately 6-7 minutes per side for medium rare - internal temp of 130 degrees F.

Cut against the grain into very thin slices. Serve hot, topped with any juices.