LONDON BROIL Thursday, November 28, 2013

It’s the method, not the broil

In other words, whomever came up with the concept of the London Broil, they weren’t from London.

So why’s it called that?

Nobody knows.

What we do know is that it became the supper club staple.

Here’s how it works: take a 10-ounce flank steak, grill it over an open flame, carve it into several thin slices, swirl them into a whirl and snap!: London Broil.

But our Executive Chef David Anderson thinks that without a little imagination, a steak is just a lump of meat.

That’s why he rubs these flankers with cayenne and paprika, and spreads beneath them a deliciously baffling lava-colored kitchen-sinker steak sauce that includes—but is not limited to—tomatoes, veal stock, Worcestershire and soy sauces, and—get this—strawberries and raisins.

It’s what puts the wow in the classic holy cow.

Served every night with roasted potatoes and a cluster of crispy house-fried onions.