Tonight was only my 3rd time cooking beef, ever.
I was a vegetarian for a few years, then dabbled in-and-out of a vegan lifestyle ( turns out i just couldn’t live without bacon, really it’s just THAT tasty). But, I’ve always had a prejudice against beef. Perhaps its the plethora of PETA video’s I've watched over the years, or maybe the Chik-Fil-A cow really did win my sympathy to “Eat Mor Chik’n". Whatever the case may be, presently I am “way over” skinless grilled chicken breast. You see there’s only so many ways one can have skinless chicken breast, and I’ve about exhausted the list of recipes I know of, if Forrest Gump could rattle off all the ways to eat skinless chicken breast-- Ive had them all.
It’s time to spice things up! So this week while grocery shopping, I saw a sale on organic grass-fed London Broil. (2lbs for $4, a steal so I am told!) Perhaps it was the adventurer in me that said, “Why not? Give it a try”, or I could have strictly been tempted due to (my guilty pleasure) MasterChef marathon RIGHT before going grocery shopping. Whatever the case, the London Broil came home with me.
Tonight I busted out my prized purchase, and mastered the challenge of roasting my first London Broil, here’s the recipe:
Directions:
Rinse steak with cold water. Pat Dry steak(s) with paper towels. Lay flat on wax paper or clean surface. Score both sides of steak(s) lightly using a meat tenderizer. Apply dry rub ingredients and 1/2 of oil to both sides of steak. Next, mix the beef bouillon, water, remaining oil, tamari, lime juice, and fresh parsley in a glass pyrex, or Ziploc bag ( to serve as marinade holder). Whisk ingredients, so all is blended. Add dry-rub steak(s) to marinade pyrex or Ziploc bag, and seal shut. Refrigerate for a minimum of 4 hours or up to 1 day.
Before cooking, preheat oven to 400 degrees Fahrenheit. Line roasting pan with heavy-duty aluminum foil. place steak with marinated juices in tented aluminum foil. Top with ribbon slices of red pepper. Loosely close foil tent, to allow juices and heat to stay in. Roast in oven for 50-60 minutes. Use meat thermometer to test for doneness. Serve at desired temperature and Enjoy! ( I enjoyed mine at Medium Well served with sauteed garlicky spinach and a cauliflower mash).
I was a vegetarian for a few years, then dabbled in-and-out of a vegan lifestyle ( turns out i just couldn’t live without bacon, really it’s just THAT tasty). But, I’ve always had a prejudice against beef. Perhaps its the plethora of PETA video’s I've watched over the years, or maybe the Chik-Fil-A cow really did win my sympathy to “Eat Mor Chik’n". Whatever the case may be, presently I am “way over” skinless grilled chicken breast. You see there’s only so many ways one can have skinless chicken breast, and I’ve about exhausted the list of recipes I know of, if Forrest Gump could rattle off all the ways to eat skinless chicken breast-- Ive had them all.
It’s time to spice things up! So this week while grocery shopping, I saw a sale on organic grass-fed London Broil. (2lbs for $4, a steal so I am told!) Perhaps it was the adventurer in me that said, “Why not? Give it a try”, or I could have strictly been tempted due to (my guilty pleasure) MasterChef marathon RIGHT before going grocery shopping. Whatever the case, the London Broil came home with me.
Tonight I busted out my prized purchase, and mastered the challenge of roasting my first London Broil, here’s the recipe:
- 1- 2 T. Sugar-Free Beef Bouillon
- 1 c. Hot Water
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Tamari
- 2 tablespoons fresh lemon/lime juice
- 1 T. finely chopped fresh parsley
- Dry rub of Hawaiian sea-salt and freshly cracked black peppercorn
- 1 top round London broil steak(s) (2 pounds)
- 4 thick ribbon slices of red pepper
Directions:
Rinse steak with cold water. Pat Dry steak(s) with paper towels. Lay flat on wax paper or clean surface. Score both sides of steak(s) lightly using a meat tenderizer. Apply dry rub ingredients and 1/2 of oil to both sides of steak. Next, mix the beef bouillon, water, remaining oil, tamari, lime juice, and fresh parsley in a glass pyrex, or Ziploc bag ( to serve as marinade holder). Whisk ingredients, so all is blended. Add dry-rub steak(s) to marinade pyrex or Ziploc bag, and seal shut. Refrigerate for a minimum of 4 hours or up to 1 day.
Before cooking, preheat oven to 400 degrees Fahrenheit. Line roasting pan with heavy-duty aluminum foil. place steak with marinated juices in tented aluminum foil. Top with ribbon slices of red pepper. Loosely close foil tent, to allow juices and heat to stay in. Roast in oven for 50-60 minutes. Use meat thermometer to test for doneness. Serve at desired temperature and Enjoy! ( I enjoyed mine at Medium Well served with sauteed garlicky spinach and a cauliflower mash).
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