Possibly the most under-appreciated, most often-screwed up cut of beef there is
Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Rhonda Perrett confesses majorly overcooking a London broil to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome toI made a London broil that needed to be buried in the backyard. I'm serious: I could've used that thing as a weapon. I don't know how it happened.
But, Rhonda, it sounds like you followed your recipe pretty exactly and still ended up with something unpleasant, even inedible. Many of the London broil recipes I've encountered were very similar to yours—with lots of acid, including both lemon juice and vinegar. Apparently,, Americans also preferred higher levels of acidity in their meats. They put vinegar and lemon juice in everything in large quantities, from pork chops to desserts and cocktails.
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