London Broil at Casa Ney-Grimm

londo 600 pxI adore the savor of London broil, but for decades I didn’t realize how easy it is to make at home. Now that I prefer to serve grassfed meat to my family, I’ve discovered that London broil is one of the easiest to find and most reasonably priced cuts of grassfed beef available. Here’s how I make it.

london marinade2 to 2-1/2 pounds London broil beef

4 garlic cloves, minced or put through a garlic press
4 tablespoons balsamic vinegar
3 tablespoons brown mustard
1-1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried red pepper flakes
2/3 cup olive oil

london broilerDirections
Whisk the marinade ingredients together in a bowl.

Put the meat in a resealable plastic bag. Pour the marinade into the bag. Seal the bag, pressing out the air.

Put the bag in a shallow dish in the refrigerator. Marinate for 8 hours or over night. Turn the bag twice.

When ready to cook, remove the meat from the marinade and let the liquid drip off it. Discard the marinade.

Place the meat on a broiling pan and set it under the broiler. I use the second rack slot from the broiler coils, about 4 inches away. Broil the first side for 10 minutes. (The meat in my photo was broiled for 11 minutes, which was a bit too long. It was still scrumptious; I just prefer mine more rare.) Flip the meat and broil the second side for 9 minutes.

london cookedTransfer the meat to a cutting board. Let it rest for 10 minutes. Cut it diagonally across the grain in thin slices. Serve.

More recipes:
Butternut Soup
Apples á la Ney-Grimm
Pie Crust Cookies



6 thoughts on “London Broil at Casa Ney-Grimm

  1. My husband does something very similar – but I like your tip about the bag.

    Sliced across the grain, hot or cold, as a main dish or in sandwiches, London Broil is hard to beat as a source of protein. Yum!

    • I feel ambivalent about the plastic bag. Nearly 8 years ago, I went on a rampage trying to avoid having our food spend extended time in contact with plastic.

      I switched all our plastic food storage containers for glass ones and got rid of all the plastic cups. (And mourned the plastic sippy cups that my children had been using.)

      But I found it impossible to get rid of all the plastic. Purging my home kitchen was one thing, but so much food comes only in plastic. Cheese, lunch meats, pre-washed lettuce, etc.

      I resigned myself to living in a plastic age. I do what is practical to keep food and plastic apart, and accept that it isn’t always possible.

      Obviously I could marinate London broil in a covered glass dish. But using a plastic bag makes it so much easier! 😀

      I see from your words that I am not the only London broil lover! 😉

        • Good to know that if the marinating lengthens, the London broil still tastes good. I may experiment with that next time.

  2. Years ago I got a Pump’nSeal. My favorite way to marinate anything is in a mason jar under vacuum. When you remove the air, it instantly opens up the pores of the meat and sucks the marinade in Did you hear me say Instantly? You can then either cook it now, or refrigerate it for later, and I have even frozen it when we had to go out of town on an emergency and I didn’t know how long we’d be gone.

    Then the Pump’nSeal got away from me, but fortunately about that time I discovered Paula over at Salad-in-a-Jar and she turned me onto the ziplock hand held vacuum sealer and the fact you could just use good quality electrical tape for the seal tabs, and I was back in business

    One of the reasons I like this method is because I avoid plastics as much as possible, like ya’ll do, but it’s so easy to wash out that glass jar and then put next week’s salad in it!

    Check out Salad-in-a-Jar, she’s got a lot of good stuff.

    I found you, JM, looking for fermented corn, stayed around and read several posts, I’ve really enjoyed everything I’ve read here. Thanks a lot, and keep up the good work!

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