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!~

Comments

  1. UnknownJuly 23, 2012 at 9:14 PM

    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!

    ReplyDelete
  2. Ann from On Sutton PlaceJuly 24, 2012 at 10:44 PM

    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?

    ReplyDelete
    Replies
    1. MarthaJuly 25, 2012 at 8:35 AM

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

      Delete
  3. AnonymousSeptember 1, 2012 at 7:05 PM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more