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London Broil Is the Best Way to Serve Sizzling Steak in a Flash Mary-Frances Heck © Provided by Food & Wine Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Come January, it s easy to get lost in the bubbling comfort of long-braised meats and hearty stews. But on these short, cold days, I like to shake up the monotony of midwinter cooking with the drama of fire. I beat back the winter blues by cranking up my broiler to create golden brown crusts, sizzling char, and crispy bits that can t be won from roasting. Hence my love for London broil. Traditionally prepared with flank steak or top round, this classic is the perfect dish for big-impact weeknight cooking. And whether your broiler is gas or electric, the following approach leads to deliciously charred results.