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Cook Up the Great Britain of Steak Dishes for Dinner Tonight!

April 9, 2018

 

London broil is a great way to make use of tougher cuts of meat like top round steak. Traditionally done under a broiler it also works well on the high heat of a grill as well. The marinade needs at least 4 hours, but overnight is even better.

 

I like to serve this over a bed of sautéed tomatoes and onions. When brandywine tomatoes are in season I love to slice and broil them them, otherwise I would turn to a plum-style tomato like roma.

 

 

Equipment

  • Gallon size zip top bag

  • Medium work bowl

  • Large slotted broiler pan

 

Ingredients

  • 1 to 1 ½ pound bottom round

  • Medium red onion, julienne cut

  • 2 tomatoes cut into half inch slices.

  • 6 cloves of garlic, minced

  • ¼ cup of dry red wine, cabernet or merlot

  • ¼ cup of balsamic vinegar

  • 2 tablespoons of soy sauce

  • 1 teaspoon salt

  • 1 teaspoon of fresh cracked black pepper

  • 2 tablespoons of coconut oil

 

Here is how to make a delicious London Broil

 

 

Procedure

 

Step 1: Add the garlic, wine, balsamic vinegar, soy sauce, salt and pepper to a work bowl. Stir to combine.

 

Step 2: Place the top round in a gallon size bag. Pour the marinade into the bag and remove the air from the bag so the marinade adheres directly to the meat.

 

Step 3: Marinate for 4 hours or overnight.

 

Step 4: Preheat your oven to 400 degrees.

 

Step 5: Grease the slotted broiler pan with coconut oil and place the steak on one side of it. Place it in the oven for 6 to 7 minutes.

 

Step 6: Add the tomato and onion slices to the available space on the broiler pan. Then turn the broiler on. If you have a multi-setting broiler, then the low broil is better than high.

 

Step 7: Flip the steak after 3 or 4 minutes or once it has taken on a little color from the broiler.

 

Step 8: Remove the steak from the heat, tent under tinfoil and cover with a tea towel. Allow it to rest for 5 minutes.

 

Step 9: Remove the sautéed tomatoes and onions from the broiler. Plate the immediately.

 

Step 10: Cut the steak against the grain on the bias and lay the strips over top of the bed of tomatoes and onions.

 

A quick sprinkle of chopped parsley adds a nice touch of color. For a wine I use whatever dry red I used in the marinade, usually cabernet sauvignon or merlot.

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