I had a 2 lb hunk of "London broil" that I wanted to use on my Camp Chef griddle. But I couldn't decide how I was gonna fix it. I originally wanted to make Philly cheese steak sandwiches, but my mind wandered again!
So here's what I did....
I left it whole rather than slicing it up. I made a marinade with about a half can of chipotles in adobo sauce, EVOO, honey and lots of garlic! Put it in a ziploc with the meat, and refrigerated for about 18 hours. Wiped it clean, rubbed with a bit of EVOO, and seasoned with SP&G. Got the griddle heated up and cooked it about 5 minutes per side. Pulled it at 135F, tented and kept warm inside in the oven. Next on the grill was a couple of sliced onions to pull up the meat frond left behind with all that flavor. Then added a bell pepper sliced and 2 Anaheim peps sliced up too. Took two pieces of naan and heated them up, tossed on some provolone to melt and it was time to put it all together. But first I had to slice up that meat. At some point Bella thought this was taking too long!
Okay sandwich time! Served with lettuce and tomato. Wow what a sandwich! Full of flavor!
I'll be doing this again!
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