Virginia Tech’s London Broil
Okay, I’m going to brag a little. I went to college at Virginia Tech and in case you don’t know, they had/have one of the best campus dining in the nation! When people talk about how they hated their meal plans in college, I get so confused. What is there to hate? My days were filled with juicy cheeseburgers, french onion soup, steaks, pastas, and even fresh lobster. I kept my meal plan all four years and was seriously depressed when I graduated, knowing how much I was going to miss the food. One of my absolute favorite meals was the West End london broil with garlic mashed potatoes and corn bread (How on earth did I not gain the freshman 200 eating like this?) I swear I ate it at least once a week all four years. I am so excited to say that even though I thought I would never be able to eat it again, this fantastic london broil was just recreated in my kitchen for dinner tonight.
This fall, I saw a few things on twitter and instagram about a new cookbook out, “A Taste of Virginia Tech”. I heard it featured some of Blacksburg’s favorite recipes. After a little more research, I realized it was written by Kris (of Young Married Chic) and Krista, who just so happen to be my VT Tridelta sisters. I was SO excited and of course had to pick up a copy. Let me just say the cookbook does not disappoint! I cannot wait to continue to cook my way through it, especially after how fantastic my first try turned out (Even my UVA grad husband is thrilled by these recipes, although he may not want to admit it.) Whether you are a hokie fan or not, you need to check out this cookbook…the recipes are incredible. And definitely check out Kris’s blog, she is such a dollbaby and I know you will love her!
Mix all ingredients together in a plastic bag and squish until mixed.
Place flank steak in the marinade and squish until meat is well coated.
Place in fridge overnight (or for at least four hours)
Pre-heat grill pan and drizzle with olive oil.
Grill steak until desired doneness (about 6-8 minutes on each side)
Remove meat and let rest for five minutes before cutting into thin slices against the grain.