How to Serve London Broil With Sides

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I’ll be making traditional London Broil with roasted Yukon Gold potatoes and asparagus wrapped in bacon. Okay, now that I’ve let this rest for about five minutes I’m going to go ahead and cut into it here, and London Broil, but definition should really be done anything, anything less than about medium, that’s the traditional way of doing it. If I was doing this for my own personal consumption I probably would have stopped somewhere around medium rare but with this kind of meat you’ve got to be careful because it’s going to come out pretty tough. So you can see this actually came through pretty good medium well but you cater to your crowd and this is the traditional way of doing it so let’s see what it looks like on a plate. Okay, so here you see the finished product. I’m just going to take some of the mixture from the pan; the onions and the garlic and everything that was chopped up in there okay and put that across the top here, I want to make sure I get some of the liquid which is also referred to as the a’jous sauce. Put a little of that here on the top, and there you go, there’s a nice traditional London Broil it’s a really fantastic dish and I’m about to eat this one for dinner so."