London Broil Two Ways

When I hear London, I think  fancy. But don't let the name fool you, London broil is not an expensive cut of beef. In fact, it is actually a technique to marinate and cook some tough beef, either top round or bottom round. If you do it right though, the meat will come out REALLY juicy and good.

Stop & Shop had a sale last week, and we got two huge steaks. It is obviously too much for one person to consume (I do not usually eat animals with four legs...), and we decided to bring it to a barbecue (you all know by now how much we love THAT).

First, just place the steaks in the marinade, and let them sit in the fridge for 2-6 hours. I used about 1/2 cup of olive oil, 1/3 cup of soy sauce, some chopped up ginger and garlic cloves, and some dried oregano.

Then, pan fry them for 4 minutes on each side, with a tiny bit of butter (a bout 1 tablespoon for 1 1/2 pounds of steak).

We also tried them on the grill, with a bunch of other yummy food. Regardless of the cooking method, it was just delicious (according to D and friends)! So tender and juicy. 

Of course, the left overs are always good for lunch. Yay for being frugal :D

London Broil Two Ways 

makes 12 servings

• 3 lbs London broil beef (top round)
• 1/2 cup extra virgin olive oil
• 1/3 cup soy sauce (dark)
• 2 big cloves of garlic
• 1 tablespoon finely chopped ginger
• 1 teaspoon dried oregano
• 1 tablespoon butter (for the pan fried option)

1. Mix all ingredients (except for the beef) for the marinade.  
2. Marinade the beef in the fridge for 2-6 hours until ready to cook.
3. Stove-top (pan fry): melt the butter on high heat, pan fry the steak for about 4 minutes per side in a cast ion skillet, turn off the heat and let the steak rest in the skillet for 10 minutes for medium-rare (or until desired tenderness); Grill: bring the steak to room temperature, grill for about 7 minutes per side for medium-rare (or until desired tenderness).
4. Let the steak rest on a cutting board for about 5 minutes before carving.

Tips:

• You can marinade the steak for up to 24 hours. I have tried to freeze the steak in the marinade 48 hours in advance, and thaw it overnight for the barbecue. It still turned out beautifully.

Nutrition

We tried have no more than 4 oz per serving, which gives you 300 calories and 36 grams of protein, and balance it out with vegetables and whole grain to achieve a balanced meal.

Cost

The steak itself cost us about $1/serving. (London broil is actually a very inexpensive cut.) Condiments (even with our new splurge on organic oils) cost no more than $.30/serving. Where else can you get some juicy steaks for under $1.5/serving? I'd say it was a great deal!