London Broil? When’s the last time you saw THAT on a menu?! It feels like such an old-fashioned dish that pubby Georgetown go-to, Martin’s, lists it under “Comfort Foods” instead of steaks, next to Grandma’s Meat Loaf. Yep, I hitched a culinary ride back to 1977. Cooked perfectly on the rare side of medium rare, this beefy cut was juicy on the inside, with a flavorful crusted salt exterior on the surface. The truffle butter didn’t hurt a bit! All it needed to complement the meal was the classic garlic mash and sauteed spinach. A tasty trip back to gentler times indeed.