[BucEyedPea]

Honestly, I just winged it. I didn't know anything about preparing this cut of beef.

I considered the grill but didn't want to bother with that at the last minute. I looked up some online recipes and they all called for marinating it. Since it was a last minute purchase for Friday evening's dinner I didn't have the time to do bother with that.

So, I just rubbed olive oil on it, then poured about a third a cup of Cabernet Sauvignon wine over it and under it. Then rubbed it with fresh minced garlic, salt, cracked pepper and some savory and thyme. ( those were just a guess for me too) Put the meat in a pan and broiled it—BECAUSE it said London BROIL in the name!

For some reason, my oven turned off "broil" or I didn't notice I missed the second oven button for it, but don't know if that had anything to do with how it came out? Happened twice. Sometimes I don't pay attention that well when I am multi-tasking. So my oven was already warm being at 350°.

I added a tad more wine to the pan near the end as it tended to dry up, but not on the meat, plus some butter to make the sauce richer ( about a tablespoon) and blend with the meat juices. Then, I nearly forgot about it again, because it cooked pretty fast, so I grabbed my oven thermometer. It was at 125°. So I freaked a bit thinking I overcooked it as it would cook more once out of the oven. Was supposed to be removed at 115°. I took it out to set for 10 minutes. Voila! It came out perfect, sliced thinly with a large serrated knife on a diagonal against the grain. <----the latter part on how to cut is important.

It didn't have a big sear on the surface tho', just a little.

EDIT: I forgot that I also turned it over halfway to get both sides under the broiler.