Grilled London Broil
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Teaspoon|
|Whole black peppercorns||1 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon, crumbled|
|Boneless beef round steak||1 1⁄2 Pound, trimmed|
1. Sprinkle the salt over the garlic on a cutting board. Using the flat side of a chef's knife, scrape and mash the garlic and salt together to make a paste. Transfer to a cup and stir in the oil.
2. Using a rolling pin or the bottom of a heavy saucepan, crush the peppercorns between 2 sheets of paper towels and stir them and the thyme into the garlic paste. Rub the paste into both sides of the steak. Cover the steak with plastic wrap and marinate in the refrigerator for 1 hour.
3. Heat the grill or preheat the broiler. Grill the steak over medium coals or broil 4 inches from the heat until the steak is the way you like it, 5 to 6 minutes on each side for medium-rare. Transfer the steak to a cutting board, let it stand for 5 minutes, then thinly slice crosswise on an angle. Serve with Long Island Parsleyed Potatoes and grilled eggplant.