London Broil

Store cooked London broil tightly wrapped or in an airtight container in the refrigerator. For freezing, wrap individual portions tightly in plastic wrap, then in foil or a freezer bag.

Marinate the meat for at least 30 minutes, or up to 24 hours for deeper flavor.

Ensure your broiler or grill is very hot before cooking to get a good sear.

Let the meat rest for 10-15 minutes after cooking before slicing.

Always slice London broil against the grain for maximum tenderness.

Mashed potatoes

Roasted vegetables (broccoli, asparagus, bell peppers)

Rice pilaf

Green salad with vinaigrette

Chimichurri sauce

Cooking the meat for too long, which can make it tough and dry.

Slicing with the grain, resulting in chewy meat.

Not letting the meat rest after cooking, causing juices to run out.