Meat And Potatoes.

  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.