I just took out a 2lb "London Broil." The first thing my wife said was, "That's gonna be tough."
Not a lot of surface area on it, as it's about 2" thick.
How would y'all go about cooking this thing so that it's at least on this side of edible?
Not a lot of surface area on it, as it's about 2" thick.
How would y'all go about cooking this thing so that it's at least on this side of edible?