Sometimes all I want is meat and potatoes.
Mr. Hawthorne found a lovely, well-marbled London Broil.
This cut was about 1 3/4 inches thick.
He seared the salted and peppered (room temperature) meat
in a cast iron pan,
about 3 minutes each side.
Then the meat went into a 350 degree oven for 8 minutes.
Let it rest 6-7 minutes, on a plate, not in the pan, before cutting.
Return pan to heat,
add a little water,
and scrape up the goody bits for a nice gravy.
I served this with a baked potato with parsley and butter
and Schwan's frozen peas
which I just dropped into boiling water and let them heat through.
Do not use canned peas.
I will hurt you.
Chop some red onions over the peas.
I also toasted some bread and poured the gravy over top.
This was one of the best London Broils I've ever had.
Sometimes you get a really flavorful one.
Look for a well-marbled piece of meat.