London broil
2 cups cooked white rice

Marinade:

1/3 cup vegetable or canola oil
2/3 cup soy sauce
2 tbsp. dried Italian flakes
1 tsp. red pepper flakes
1 bunch of green onions/scallions, chopped
5 large garlic cloves minced
pinch of black pepper

Prepare marinade: Mix oil, soy sauce, Italian flakes, red pepper flakes, 2/3 of the chopped scallions, garlic and pinch of pepper in bowl. Set aside.

Prepare meat: Pound out the London broil slightly to soften the meat a bit and poke a few holes in it. Place meat in a dish or Ziploc bag and pour marinade over it. Let it soak for a minimum of 20 minutes (I let it marinade overnight in refrigerator).

Prepare/cook your white rice as you normally would.

Set oven to broil.

When ready to cook the meat, take your prepared cooked white rice and spread it on the bottom of a broiler pan. You may want to spray a little cooking spray such a PAM on the pan before putting the rice on to avoid sticking. Once the rice is spread evenly, place the broiler sheet/rack on top of the rice and place your meat on top. Pour ALL of the marinade over the meat and around the broiler sheet so the marinade drips onto the rice below.

Broil for 5 to 12 minutes on each side (depending on how rare/well you like your meat and depending on how thick the cut is).

To serve, slice the meat into thin slices about 1/3-inch thick. Stir the rice so all the sauce is evenly distributed and then spoon the rice on your serving platter. Place the meat strips over the rice and garnish with remaining 1/3 green onions.

Submitted by: Rebeca Fleischer