London Broil
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
London Broil is a lean, thick cut of flank steak or top round steak. It gets this name from the way in which it is best prepared – marinated overnight and then broiled on a high temperature in the oven.
Some marinades we love:
1/3 cup soy sauce, 1/3 cup lemon juice, 1/4 cup Worcestershire sauce, 1 tbsp minced garlic, 2 tbsp dried Italian seasoning, pinch of red pepper flakes, 1/2 tsp salt and 1 tsp pepper
1/4 cup olive oil, lemon juice from 1/2 a lemon, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 4 cloves of garlic, pinch of salt & pepper and then
1/4 cup balsamic vinegar, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 1/4 cup olive oil, 2 crushed garlic cloves, 1 tsp rosemary, 1/4 tsp salt and 1/4 tsp pepper
Cooking instructions:
Preheat the oven to 350 degrees. Put meat on broiling pan if available and set oven to broil for 8-10 minutes. Flip steak halfway to allow the meat to cook evenly. Internal temperature should read 135 (for medium rate) – 145 (for medium to well done).
Let the steak rest 10 minutes before carving, then make sure to cut against the grain for the best taste and texture.
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
London Broil is a lean, thick cut of flank steak or top round steak. It gets this name from the way in which it is best prepared – marinated overnight and then broiled on a high temperature in the oven.
Some marinades we love:
1/3 cup soy sauce, 1/3 cup lemon juice, 1/4 cup Worcestershire sauce, 1 tbsp minced garlic, 2 tbsp dried Italian seasoning, pinch of red pepper flakes, 1/2 tsp salt and 1 tsp pepper
1/4 cup olive oil, lemon juice from 1/2 a lemon, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 4 cloves of garlic, pinch of salt & pepper and then
1/4 cup balsamic vinegar, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 1/4 cup olive oil, 2 crushed garlic cloves, 1 tsp rosemary, 1/4 tsp salt and 1/4 tsp pepper
Cooking instructions:
Preheat the oven to 350 degrees. Put meat on broiling pan if available and set oven to broil for 8-10 minutes. Flip steak halfway to allow the meat to cook evenly. Internal temperature should read 135 (for medium rate) – 145 (for medium to well done).
Let the steak rest 10 minutes before carving, then make sure to cut against the grain for the best taste and texture.
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
London Broil is a lean, thick cut of flank steak or top round steak. It gets this name from the way in which it is best prepared – marinated overnight and then broiled on a high temperature in the oven.
Some marinades we love:
1/3 cup soy sauce, 1/3 cup lemon juice, 1/4 cup Worcestershire sauce, 1 tbsp minced garlic, 2 tbsp dried Italian seasoning, pinch of red pepper flakes, 1/2 tsp salt and 1 tsp pepper
1/4 cup olive oil, lemon juice from 1/2 a lemon, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 4 cloves of garlic, pinch of salt & pepper and then
1/4 cup balsamic vinegar, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 1/4 cup olive oil, 2 crushed garlic cloves, 1 tsp rosemary, 1/4 tsp salt and 1/4 tsp pepper
Cooking instructions:
Preheat the oven to 350 degrees. Put meat on broiling pan if available and set oven to broil for 8-10 minutes. Flip steak halfway to allow the meat to cook evenly. Internal temperature should read 135 (for medium rate) – 145 (for medium to well done).
Let the steak rest 10 minutes before carving, then make sure to cut against the grain for the best taste and texture.
