From The Book – Dunnavan’s Beef

Jun 6, 2009 by winjaw

One of my best friends was a guy named Roger. We roomed together at prep school for three years and even went to the same college. During prep school holidays, I  somehow always got Roger to take me home (Roger lived in Florida, need we say more?) Roger has a very interesting background, his dad was a Presbyterian minister and his mom is Korean. In fact, his maternal grandfather was the first democratically elected mayor of Seoul. Anyway, every time I went to Florida, Roger’s mom cooked this very special Korean dish for me on my first night. Mrs. D., I owe this one to you. It is without a doubt the best meat dish you will ever try. And the kicker is it tastes even better cold the next day as a sandwich. 

1 two-three pound London broil

1 cup of sugar

2 or 3 minced garlic cloves

1 cup of soy sauce

¼ cup of vegetable oil.

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In a large bowl, mix the oil, soy sauce, garlic and sugar until the sugar dissolves and everything is well mixed. Taste to see that it’s very sweet, if not, add some more sugar – don’t worry, it will cook away.

Take the London broil and slice it width-ways in slices, with each slice about ¼-inch thick.

Throw the meat in to the bowl with everything else and mix well. Let it marinade in the refrig for at least 30 minutes. Go in every now and then and stir it around so the oil and soy sauce don’t separate.

This is best cooked on the grill. Take some tongs and place each piece on a medium-heated grill. A word of caution, you will have a tendency to overcook this – Don’t. It should only take a minute or two on each side. This is best medium rare.

And the next day, use the leftovers for some seriously good sandwiches.