London broil

This is not a thing claimed in London. We made that up. 

Kind of sad looking in the package isn't it? This sort of thing scares me a little bit. I would feel more comfortable with a live fire outdoor grill but for now the broiler must do. 

:-(

Got it on sale! Almost half price, so that's something. I mean, come on, how can you go wrong? 

You could go wrong but it wouldn't be such a catastrophe. 

Two capsicums, one is a paprika for smoke the other for capsaicin heat.

Get this. I heard a well-known celebrity chef, prettiest little thing with the perkiest little breasts, she shows them all the time, they alway make sure to set up cleavage camera angles and carefully select cleavage wardrobe, those things are always thought out, so yes, perky attractive breasts and everybody knows it. But I digress, she described cumin as not very spicy but that it adds "warmth."

And I thought what an odd way to describe cumin. Okay. Not that helpful, partially accurate, cumin is actually quite strong. 

Then a moment later described cinnamon as "adding warmth."

So that it. That's what you get. According to her descriptions both cumin and cinnamon add warmth and that is all there is to say about both of them. Interchangeable apparently.

I added brown sugar because I like doing that. 

All of that spice is for the surface. There are three flavors, the dry rub on the surface, the meaty beefy goodness from within, it is a very flavorful cut, and an herb sauce on top of the plated portions.  

It's almost an herb pesto minus hard cheese, and pecans instead of pine nuts. 

The flavors are outstanding. Four amazing flavors, count them, four. I didn't want to quit, and guess what, I don't have to.

If you were served such a meal as this you'd be going, "What, what, what, no waitwaitwait, what? Can this be? Do such things happen? Do people really live like this?"  

I made too much salad dressing and then thought I could use a potato so I zapped one and included it to soak up some of the dressing, and man, is that ever wonderful. It's basically a honey mustard vinaigrette. 

So there's the wonderful vinaigrette, the splendid mint and cilantro pesto, an amazing dry rub coating with all the pop-all-over-your-mouth flavors, and finally full-on beef.

Edit: This is so obvious I didn't mention it. This is considered an inexpensive and tough cut. It is cooked quickly either broiled close to the burner or over coals. Its saving grace is its flavor, among the best of all. To deal with the toughness of the muscle, the piece is sliced very thinly across the grain so each slice will be 100% extremely short muscle fibers that veritably fall apart. The long fibers of the muscle are cut so that they all become short. There are no long fibers left. Clever, eh? They figured this out a long time ago. They also figured out if you slice at an oblique angle then each individual slice will be broader but still the shortest fibers possible, the obliquer the better, so the best of all possibilities from a flavorful tough flat piece of bovoid muscle. Better living through situationally aware expert Ninja slicing.