There are some dishes that need garnishing and extra sauces once cooked. This is not one of them. This London Broil roast is ready to serve and self-garnished with baked onions and scallions. It is simple enough for a weekday dinner and “wow” enough for Shabbos or that special celebration. It uses the simplest of ingredients, technique and presentation and yet, it is delicious, succulent and beautiful.
1 small (2-3 pound) London Broil
1 red onion, diced small
1-2 bunches scallions, cut small
handful of french fried onions (optional)
juice of one lemon or lime
4 stalks celery
1/3 cup water
Let London Broil come to room temperature.
Slice celery into thick chunks.
In a roasting pan or pyrex dish, place celery chunks and then place London Broil fattier side up. Squeeze citrus on both sides of London broil and season with salt and pepper.
Pour 1/3 cup of water around London Broil and then top London Broil with diced onion and scallions.
Cover pan tightly with foil.
Bake at 300 degrees F for 3 hours. London Broil should be fork tender when done. Allow meat to rest for at least 10 minutes before slicing on the bias.