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Method :
To make
the marinated London broil: Pierce the flat side of each half of the
garlic cloves and rub the garlic over the beef. Set aside. In a
shallow baking dish, combine the vinegar, thyme, and coriander. Add
the beef and garlic halves. Turn the meat to coat both sides evenly
with the marinade. Set aside to marinate, turning once, for 30
minutes. Discard the marinade.
Coat the grill rack with cooking spray. Grill the meat about 6" from
medium heat until desired level of doneness is reached. Remove and
let stand for 5 minutes. Carve into thin slices. Season with the
pepper.
To make the gravy: While the London broil is marinating, in a medium
saucepan, dissolve the cornstarch and mustard in 1/4 cup of the
broth. Whisk in the remaining 1 3/4 cups broth and cook over medium
heat until the gravy comes to a boil and thickens. Serve over the
London broil.
Serves 8
Per Serving :
168 calories, 3.6 g fat, 0 g fiber,
70mg cholesterol, 52mg sodium
Tip : Use tongs to turn. Piercing meat
with a fork lets out the juices - and that leads to dry meat.
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