Amazingly tender London broil carne asada

Prof Dan

Market had London broil at 1.57 a pound -- the butcher ran it through this tenderizing machine -- poked it full of holes. I marinated it for a few hours in a bunch of stuff, mostly garlic and green onion and cumin and red wine and chile and salt and paprika. Fired up the Egg to 600 -- slapped that cheap meat on the hot grill for three minutes per side.[p]Nicely charred, but not overly so. A little smokey, too.[p]Took it off, chopped it up. A little pink inside -- just right. Great with fresh tortillas and beans and salsa. Very low fat, tender, juicy, very low cost, very easy, very fast.[p]