Place a 1 1/2 pound London Broil in a deep dish.
Sprinkle with Salt, Pepper, and Garlic Salt on both sides.
Then pour 1 cup Red Wine into the dish, drizzling over the meat (we used Firestone Cabernet Franc).
Turn to coat every 15 – 20 minutes for about 1 1/2 hours.
Preheat grill on “Sear” setting.
Sear meat on both sides for 2 – 3 minutes.
Turn adjacent burner to medium heat and turn sear burners off.
Continue to cook meat over indirect heat for 20 – 30 minutes until it reaches preferred doneness.
Slice thinly and top with Blue Cheese Butter and Caramelized Shallots.
|Fresh from the grill|
In a deep skillet with a lid, saute over medium heat:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced
When garlic begins to brown, add 1 pound fresh Spinach, and cover with lid for about 8 minutes. When spinach is wilted. add Salt & Pepper to taste and stir until coated with oil.
Squeeze fresh lemon juice over top.