Balsamic London Broil with Roasted Onions


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Tamar asked me for more roasts that she can use when planning our JoK Shabbat menus. I had the brilliant idea to give her a brisket for every day of the week, but apparently we already have that, so I was forced to go out of my comfort zone. Fanfare, please: I now present you with Balsamic London Broil.

So what part of the cow is “London broil?” Technically, it’s not a cut of meat, but a method of preparing it by marinating it and then pan-frying (or broiling) it to medium rare. Wanna hear a good one? “London broil” is unknown in England. It was devised by Americans to tenderize flank steak, a meat that is normally quite tough; it morphed into “London broil” as a “cut” in butcher shops later on. True flank steak is from the wrong part of the cow for kosher consumers, but our kosher butchers cheerfully label just about any cut of meat that is lean (and not naturally tender) as “London broil.” So don’t ask what part of the cow it comes from. The answers will only confuse you. Suffice it to say that you can take this relatively inexpensive meat and give it the royal treatment.

Before baking this baby, you sear it without adding oil to the pan. No oil because there’s enough liquid from the marinade, and it caramelizes nicely to make a delectable crust. Serve it rare to medium rare along with the roasted onions: elegant to the max! It’s a nice change for your Shabbos dinner menu, without much work.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."