For a lean piece of flank meat like a London Broil or some steaks, a combination of tenderizing the meat by hand and marinating before cooking will ensure a moist, delicious product. We go over some of our favorite ways to tenderize our grassfed beef in more detail in this blog post, but we also love this classic London Broil recipe, below. It's perfect as an entree, on sliders, or served over a big pile of vegetables!
Ingredients:
- 2 lb White Oak Pastures Grassfed Beef London Broil
- Salt and pepper to taste
Marinade
- 6 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons soy sauce
- 4 tablespoons parsley, chopped
- 2 tablespoons rosemary, chopped
- 2 tablespoons thyme, chopped
- 1/4 cup olive oil
Method:
- Tenderize the meat, using one of the techniques described above (mechanical bladed meat tenderizer, meat mallet, or crosshatching).
- Mix all marinade ingredients together in a bowl.
- Transfer meat to a plastic bag or container; pour marinade meat and coat thoroughly.
- Refrigerate; let meat sit in marinade for 30 minutes to 2 hours.
- Pull steak from fridge to sit at room temperature for 30 minutes before cooking.
- Turn broiler on high.
- Remove the London Broil from the marinade and pat dry. Place on a broiler pan or an oven-safe pan.
- Broil steak about 3-4 minutes per side for medium-rare.
- Pull steak when internal temp reaches 120-125 degrees F (while it rests, it will reach 130-135 degrees F, a perfect medium-rare).
- You can also cook the London Broil on a grill on high heat, 2-3 minutes each side, or in a cast iron pan, 3-4 minutes each side.
- Transfer to a plate and cover loosely with foil; let rest for 5-10 minutes.
- After resting, slice the London Broil thinly against the grain. Sprinkle with more salt and pepper to taste.
- We recommend London Broil as an entree with any juices, made into steak sandwiches, added into steak tacos, or topping a stir fry.
Serves 4-6
