This dish was possibly one of the best meats I’ve ever made in my life. Partially because the marinade is rich, flavorful and easy, partially because it was cooked to perfection – a nice sear on the outside and a perfect medium rare on the inside. I mean, who doesn’t love a good London Broil? With its beefy taste and tender chew, marinated for hours or overnight in a flavorful mixture, and finished to perfection in the oven. The secret to my flavorful London Broil lies in the timing – knowing exactly when it’s done. Using a meat thermometer to get the internal temperature to 140-142 F means you’re a pro and you’ve mastered the art – it’s that easy. Plus, when you have a meat thermometer, you can walk away from the oven and not be worried your meat will get overcooked.
My skills in the kitchen have been definitely heavily influenced by the matriarchs who predeceased me. My Grandma and Mom are and were the most incredible cooks. Growing up I didn’t realize how lucky I was to have a mother who cooked with love, passion and flavor. Her meat was always perfection – charcoal grilled on the outside and tender and juicy on the inside. So when she made this London Broil a couple weeks back for Shabbat dinner, I knew it was a must for my blog.
Packed with 30 grams of protein, this luscious steak is an absolute must-make!
– 1 lb PARK EAST KOSHER steak of choice
– 1/4 cup olive oil
– ½ cup honey
– ½ cup soy sauce
– 1 tbsp. black pepper
– 6 cloves of garlic
– 1 spring fresh rosemary
– Less than 1 tbsp. dry mustard
Preheat oven on bake to 250 F. Combine all ingredients and whisk. Marinate steak overnight in a Ziploc bag. In an iron skillet set over high heat, add a drop of olive oil and sear steak for 3 minutes on both sides. Remove from heat and place in an aluminum tin. Place in over until medium rare on the inside. For best results, use a meat thermometer and place the thermometer in the center of the meat, until it reaches 140-142 F for a perfect medium rare. Once out of the oven, tent the London broil with aluminum foil and allow to sit for another 5-10 minutes so that juices concentrate. Pour the remaining marinade in a saucepan and bring to a boil over medium heat, then reduce to medium low and cook until the marinade is halved in volume. Remove to cutting board and slice the London Broil thinly, diagonally and serve it with the reduced sauce.
Tip: The steak can set in the marinade for up to 2 days in the fridge – the longer it sits, the juicier the meat.
Have you ever grilled steak at home? If not, this recipe might sound complex but it is actually really simple. Just follow the instructions and let me know how your London Broil turned out or any additions you might have.
As a side dish to this delicious Thanksgiving steak, prepare my number one recipe – Asian Salad with Avocado.
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