Cook Up the Great Britain of Steak Dishes for Dinner Tonight!
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.
Gallon size zip top bag
Medium work bowl
Large slotted broiler pan
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
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.