I’m trying all sorts of new things in an effort to break some of the food boredom I’m experiencing as a result of my Whole30. I’m on Day 12 and going strong! Swordfish and London Broil are two things I’ve never cooked before. This is exciting stuff. It takes a bit longer to get dinner on the table because I have to research cooking methods and engage in some trial and error, but to get me away from the typical chicken and ground beef, I’m willing to do what it takes.
I was talking over instant message to a friend today, and she sent me a link to Oasis Cafe downtown. I looked it over, and their offerings looked great. My mind instantly goes into Whole30 mode, and I spot a turkey burger with cranberry relish. While I doubt their menu item is Whole30 approved, it got my little brain thinking about my Next Project. You’ll have to wait, though, it’s a surprise.
Anyway, back to the London Broil. I read somewhere that salad dressings often make the perfect marinades. I truly believe that a good marinade is the key to making a tasty London Broil. When I was looking up cooking techniques, I noticed that most of them contained a good deal of garlic. Good grief. I really hope I’m one of the lucky ones who gets to lose their food allergies with the Whole30 program. I digress again. Fortunately, homemade salad dressings are incredibly simple. I whipped it up before going to work, tossed it in the fridge, and had dinner on the table in no time.
I love my steak rare. And when I say rare, I don’t mean the restaurant description. I mean cow-in-a-field-on-a-hot-summer-day rare. Like throw-it-in-a-pan-flip-it-once-and-eat-it rare. Like if-it-ain’t-still-bleeding-it’s-overdone rare. You get the picture. Unfortunately not everyone agrees with me, so a dish like London Broil can be a bit challenging when those you’re cooking for have different preferences. I solved this by pan frying it to my preference, removing my portion, and throwing the rest under the broiler for a couple of minutes to keep the guys from dry heaving. Seemed to work – didn’t get any complaints. I served it over zoodles with mashed sweet potatoes on the side.
My son made a comment, “You sure are making some exotic foods.” Well, I don’t think they’re exotic, but they’re new and exciting. Isn’t that the point?
2lb London broil
2 T. balsamic vinegar
2 T. olive oil
1 tsp basil
1 tsp oregano
1⁄4 tsp sea salt
1⁄4 tsp cracked black pepper
Combine all ingredients except beef in a mixing bowl and whisk well to combine. Rinse beef and pat dry with a paper towel. Put beef in a one gallon ziptop bag. Pour in the marinade, squeeze as much air out as possible, and zip closed. Massage the bag to fully cover the meat.
Refrigerate at least 8 hours, but overnight is better.
Remove the marinated beef from the refrigerator and set on the counter. Let it come to room temperature. Mine took about an hour.
Preheat a large skillet over medium to mediumhigh heat. Grease pan (I used beef fat I’d skimmed from some bone broth). Put beef into hot skillet. Cook 23 minutes per side, taking care not to disturb it while cooking so it sears nicely.
Transfer beef to a cutting board and cover with a foil tent. Let stand for about 5 minutes. Slice into thin strips, against the grain.
Note: I cooked mine at 2 minutes per side and it was perfect for me bloody rare. For medium rare, cook 3 minutes per side. Or, you could stick it under the broiler for a minute or so after slicing if it isn’t cooked to your taste. Adjust cooking time if needed depending on the steak’s thickness.