Wednesday, April 28, 2010

Red Wine Marinated London Broil

Did you know that "London Broil" is actually a cooking method, and does not refer to a cut of beef? But, a lot of grocery stores sell and label it as "London Broil", when it is really a "Top Round Roast". The London broil cooking method refers to marinating the roast, then broiling it in the oven or grilling it on the the BBQ. The roast is sliced thin, across the grain, at a 45 degree angle, and served! I just learned this! Cooking Paleo has made me become better friends with the butcher! :-)
Marinades are a great and easy way to prepare meat! I mixed up all the ingredients this morning and let it marinade all day... Overnight would be ideal! That's it! All that leaves is a salad and side dish. I almost feel like I got the night off?! Hope you enjoy!

1 - Top Round Roast, trimmed of visible fat

1/2 C red wine
4-5 cloves garlic, minced
1 T coconut vinegar or apple cider vinegar
1 T dried parsley
1 T dried oregano
1 tsp. black pepper
pinch sea salt (optional)
1 bay leaf

Preheat oven to 400 degrees. Place steaks about 6-7 inches from broiler. Broil until meat starts to brown. Flip meat and continue cooking until internal temperature reaches 160 degrees. Slice and serve! We enjoyed this with some steamed broccoli and a green salad. Enjoy!

1 comment:

Kara said...

Thanks for your recipe. The marinade looks delicious! London broil is my favorite type of steak. I would recommend trying grass fed Black Angus beef when cooking your london broil steak. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!

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