London Broil.....kind of

London Broil isn't actually a cut of meat. Rather it's a method of cooking used to prepare a top round steak. The method became so common that now you can see cuts of top round labeled london broil instead. As you may guess London Broil normally involves broiling, so I'm reluctant to call this such, as I in fact did not broil this steak at all. In anycase, I've made this once before, but that was before I had an cast-iron skillet. Like the last time I made a marinade of olive oil, soy sauce, lemon juice, worcestershire sauce, and other fun things. A slight schedule hitch actually caused the steak to be marinated a full 72 hours, but longer is better right? Then I proceeded to quickly sear the steak on both sides, managing to set off the fire alarm while I was at it. I was aiming for medium rare, but I think I overshot it a little bit, probably because I let the steak rest in the iron skillet, which keeps its heat much longer than aluminum. Anyway the marinade did an excellent job, as this turned out quite flavorful and juicy.