Monday, July 23, 2012

Grilled London Broil



I'm on a mission to learn more about steaks and how to prepare the different cuts. This cut has been on my latest list. I found what I was looking for on the Food Network for this recipe. The evening I prepared this ended up being a ball game night. My big eaters really don't eat much on those nights so I kept most of it for the Steak Fajitas (coming later) which we really enjoyed yesterday!

I'm a new fan of easy to prepare steaks like this for summertime entertaining. Served with a tossed salad, perhaps some grilled veggies and garlic toast with a cheesecake for dessert and you have it covered without having spent tons of time in the kitchen. All the fun with minimal hassle. Win win! ☺☺☺

For the Marinade:
4 gloves pressed garlic
1 Tablespoon each fresh
Rosemary and Thyme, roughly chopped
¼ cup balsamic vinegar
½ cup red wine (cooking)
½ cup light olive oil
Freshly cracked black pepper
3 lb. London Broil (2 inches thick)
Kosher Salt

Combine marinade ingredients and pour some into a 9 X 13 baking dish. Place steak into dish and pour the rest of the marinade over it. Cover and refrigerate several hours.

When you are ready to grill it, remove from marinade and pat dry sprinkle each side generously with kosher salt and black pepper. Sear the meat over high heat for 5 minutes. Rotate (don't flip yet) about a 45 degree angle from it's original position on the grill. Once the grill mark is achieved, flip it over and repeat the process. Move to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically until desired internal temperature has been reached.

Remove from heat and allow to rest, covered, for 5-10 minutes before cutting and serving.


Do you have a favorite cut of steak? and how do you like to prepare it?

~Blessings!~

4 comments:

  1. Sounds like a fabulous dinner! I make a Korean Beef with London Broil, it seems to take on a lot of different flavors quite well! Thanks for a new inspiration!

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  2. This looks so tender! I usually stick to rib eyes because I don't have to worry about marinade. Would this work on flank steak?

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    Replies
    1. Not sure I can answer that, just being a beginner where steak are concerned :)

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  3. I have done flank steak this way and it is very good. Just be careful not to overlook and cut on the diagonal.

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