Tender London Broil

I buy London Broil a lot because it's always on sale BOGO. The trouble is mine often turns out less than tender.

This trick from Bon Appetit has forever changed the way I cook this weekday staple.

Giving your Tender London Broil a little bit of love beforehand can really make a difference in how it turns out. It's worth the extra step, I promise!

Did I mention how much my kids like meat? From a young age, they have fought for the "red" pieces and ask for it at least three times a week. I try not to give it to them that often and I buy grass-fed when I can.

I love a meal that everyone will eat and no one complains about; not even Cooper who also loves red meat. That's a huge win for me.

• London Broil
• Salt and Pepper

I learned this trick from Bon Appetit and have used it ever since. It's so simple.

1. Lay your London Broil on a rack over a sheet pan and generously season with salt and pepper.
2. Give it an hour to tenderize on the counter. The salt will dissolve into the meat and make it tender. Not to mention this brings it to room temperature which you should always do when cooking a steak.
3. After an hour, grill it at medium-high heat for about 12-15 minutes or until a meat thermometer registers 125° for medium rare. You can use your outdoor grill or an indoor grill pan. I swear by this easy-to-use meat thermometer and even take it on vacation with me.
4. To get those super cool cross-hatch marks, rotate the meat 45° after about 4-5 minutes, then do the same thing on the other side. Let rest for 5-10 minutes and slice using a sharp knife.

London broil isn't the cut of meat, but it's the way it's cooked. You will usually find it marked as top round steak or flank steak.

Although it is a tougher piece of meat it can be made tender cooking it as described here or by marinating it which helps to tenderize it.

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