GRASS-FED LONDON BROIL
Marinades are a great way to help tenderize an ordinarily tougher cut of meat. The key to cooking a London Broil is not to overcook it. Even if you are used to eating your meat well-done, this cut should not be cooked past medium-rare. It will be much more flavorful, as well. Don't be afraid to try it if you like well-done meat. You will be surprised at how good and tender it is. This recipe covers your protein and fat.
- 2 Tbsp unrefined Avocado Oil
- ½ Cup organic Italian flat-leaf parsley, chopped
- 4 Cloves garlic, minced
- 2 Tsp. Himalayan sea salt
- 1 Tsp. fresh ground black pepper
- 1 5-inch piece of ginger, thinly sliced
- 1 (1 to 1-1/4 pound) Grass-fed London Broil or Beef Chuck Shoulder Steak
Mix all ingredients together in a bowl except steak.
Place the steak in a oblong glass or ceramic casserole dish. Pour the marinade onto the steak, massaging it all over the steak. You can marinate the steak in the morning, refrigerating it and letting it sit out on the counter for 15-30 minutes before cooking, marinate for 24 hours, OR marinate and allow to sit out at room temperature for 30 minutes.
Preheat Broiler on high.
London Broil only needs four to five minutes of cooking time on each side. Set a timer to help you remember when to flip it. Overcooking renders this cut very tough no matter how long it marinates, so keep track of the time. Depending on the thickness of your steak, an 8-10 minute steak will cook to rare, while 10-12 minutes gives you a medium-rare steak. If your steak is thin, opt for the lesser amount of time.
Remove from oven and BE SURE TO LET THE STEAK REST for 5-10 minutes before slicing, in order to allow the juices to flow back into the meat.