Spice Rubbing London Broil and Thinking About Sauce

About four hours into the cooking at the first Underground Kitchen, the salad and dressing were done, the custards were chilling, the asparagus was grilled, the bruschetta mix was cooling and the bread was sliced and half-baked. So it was time to prep the London Broil, start the plum-cabernet sauce, and take a break. Really, Dan needed the break.

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One Response to “Spice Rubbing London Broil and Thinking About Sauce”

  1. Amy Says:

    I like the header on the page – great fonts!

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