MmmmMMM, did I make delicious London broil the other night. The best part? It was so quick and easy.
London broil used to describe a method of cooking leaner cuts of beef (or more often, lamb). Nowadays, it more commonly refers to specific cuts that your butcher or farmer will label as London broils, usually top round. Since London broil cuts are typically tough, most recipes call for long marinating. This one is fast and yet tender and delicious.
Before you try this recipe, please read my disclaimer here: Kitchen Rules I Usually Break. Definitely use common sense when choosing, defrosting and cooking meat. Or anything else.
Last-Minute London Broil
*1 grass-fed London broil (about 2-ish pounds)
*Raw apple cider vinegar
*Sea salt (about 1/2 tsp.)
*Pepper (to taste)
*Garlic powder (about 1/2 tsp., or sub fresh pressed garlic)
*Onion powder (about 1/2 tsp.)
*Paprika (about 1/4 tsp.)
*Organic, gluten-free, naturally fermented soy sauce or tamari
Take London Broil out of freezer entirely too close to dinner.
Place in sink full of cold water (still in packaging).
When thawed throughout (about one to one and a half hours), remove from water and packaging and dry thoroughly. Sprinkle both sides of the steak with apple cider vinegar and rub in. Let sit for a few minutes.
While meat is sitting, combine the salt, pepper, garlic powder, onion powder and paprika in a small bowl.
Tenderize the steak. (I love my meat tenderizer, but you could also use a rolling pin or even a wine bottle.) Pound the steak to a uniform thickness. (After this, I cut the entire steak in half because I don’t have a pan large enough to pan fry the entire thing, and I also figured it would cook quicker that way. We were very hungry. So, cut in half if desired. Or if hungry.)
Sprinkle both sides of the London broil with soy sauce, and then rub both sides with the spice mixture (alternatively, you could use seasoned salt).
Heat a large saute pan (or, if you cut your steak, two large saute pans) over medium heat. When hot, place steak(s) in pan(s). Cook for about five minutes or until a nice brown is established and the meat does not stick to the pan. Turn over and brown the other side.
Now, how long you cook it after that is up to you. London broil should never be cooked past early medium, otherwise it will be tough. We like ours quite rare. If you’ve browned both sides but find it too red in the middle (make a tiny slit in the center to check) you can tent the pan with foil, but turn off the heat. This will allow the meat to cook a bit further without overcooking it.
Move to a cutting board, allow to sit for a few minutes and then slice it very thinly, across the grain. Enjoy!
(London broil makes the best leftovers. Throw it on top of a salad, or do what I do and eat slices right out of the fridge.)
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