by Levana Kirschenbaum

A great cut of meat hardly requires any flourishes. Case in point–this recipe here. After you’re done cooking the London broil, all you really need is some salt and pepper to taste. But for Shabat, feel free to dress it up with this simple olive sauce to add a more exotic flavor.

For the meat:

Ingredients:

About 1 1/2 pounds, 1-inch thick London broil (or try a butterflied minute roast)

Directions:

1. Preheat the broiler.

2. Place the meat in a pan just wide enough to fit. Broil directly under the flame for about 7-8 minutes on each side for medium rare, a little less for rare. (Don’t try this well done because it will come out tough.)

For the olive sauce

Ingredients:

1/2 cup pitted Moroccan or other good black olives

1 cup basil leaves, packed

6 large cloves garlic

1/2 cup sun dried tomatoes, rinsed, packed

1/4 cup capers

1/2 cup olive oil

2 tablespoons wine vinegar

Ground pepper to taste

Directions:

1. Cream all ingredients in a food processor.

2. Pour over the steak and serve.