London Broil

by firsthandfoods on April 2, 2015

Spring has sprung! With that comes folks dusting off the grill, and cooking up some meaty goods in the beautiful weather. Firsthand Foods is right there with you! So for the first month’s round of our Spring (M)eat Local Box the beef item in the boxes will be London Broil.

London Broil is one of those things that’s more of a cooking method and preparation than a particular cut of meat. Although traditionally it was prepared with flank steak, London Broil is a term often associated with a thick steak that can be cut from a number of different lean areas in the animal. These days most would associate London Broil with beef top round, which is a great piece of lean meat that’s perfect for the grill.

A few things that make London Broil what it is, are: 1) Marinating the meat well ahead of time, perhaps a day in advance. This will give great flavor to the meat, and will tenderize it a bit before cooking. 2) Serving it rare, only a little more rare than a roast beef, and cut into thin slices. Cut across the grain, these slices are great as is with some grilled veggies, or made into a sandwich.

Here’s a recipe for an Argentinean take on a London Broil. This involves making a chimichurri sauce, made with parsley, garlic, olive oil, red pepper flakes, and vinegar. This is not hard to make and is great used as both a marinade, and/or dipping sauce. Trust the Argentineans, they know how to do beef!

london broil chimichurriChimichurri Sauce

(A double recipe for both marinade and dipping sauce. Makes about a cup.)

In a food processor, or blender combine and puree:

1 cup, of Italian parsley

½ cup olive oil

1/3 cup red wine vinegar

2 cloves of garlic

¾ teaspoon red pepper flakes

½ teaspoon salt

A good squeeze of lemon juice

London Broil

Season meat with salt and pepper covering all sides (use a light hand on the salt if you chose to marinate ahead of time). Allow your meat to come up to room temp before cooking.

Once the grill is hot, cook your London Broil for about 10 minutes each side, making sure you have a good char on both sides. Your meat thermometer should read 125-130 degrees for medium rare.

After cooking, allow the meat to rest for 5-10 minutes before serving. This step is crucial in cooking any meat.

Lastly, enjoy!

We hope this recipe will have you looking forward to more of your tasty (M)eat Local Box items this season.

 

 

 

 

 

Share

Leave a Comment

Previous post:

Next post: