One of the most exciting things about joining the CSA this year was finding out that our farmer sells grass-fed beef. I bought a small portion because, honestly, we had never had it before. I understood the health benefits of grass-fed beef (no hormones, no antibiotics, etc), but does it TASTE GOOD?! Oh man, does it taste good?! It’s amazing! It tastes like it’s got butter in it. Heaven. But that’s not the point of this particular post….
I will admit here and now, that at age 32, I had never cooked a London broil. I had no idea what to do with one or what part of the cow it came from, but I did know that they can be notoriously tough if not cooked correctly. Come to find out, London Broil is really a cooking method and not even an official cut of meat. Most often, supermarkets will sell a top round cut into a large cut that borders between steak and roast and call that London Broil. I’ll file that away for Jeopardy…
So back to my ‘London Broil’…. this recipe gives the meat a nice soak in orange juice, soy sauce, garlic, ginger, and a few other flavors before going onto the grill. This steak holds the flavors of the marinade and when you pour that cooked down leftover glaze over the top, you have a meal you’re not likely to soon forget! Make sure to serve it with something to soak up all that delicious sauce!
Orange-Ginger Grilled London Broil
2 pound London Broil
1/4 cup soy sauce
1/4 cup dry sherry
2 Tbsp olive oil
1/4 cup orange juice
2 garlic cloves, minced
1 Tbsp freshly minced ginger
1 Tbsp brown sugar
1) Place London Broil, soy sauce, sherry, olive oil, orange juice, garlic, and ginger in a dish with a tight fitting lid (or a ziplock bag). Toss around so the meat is well coated with the marinade. Refrigerate, turning occasionally, for 12 to 24 hours.
2) Heat grill to a medium heat. Remove steak from marinade, reserving marinade. Place the steak on the grill and cook 8-10 minutes per side, turning only once. [I recommend you use a meat thermometer to get your meat just how you like it. Here’s a good chart on what temp you’re looking for!] Loosely cover the steak with a piece of foil. Allow meat to rest for 5 minutes before thinly slicing.
3) While meat rests, pour reserved marinade into a small saucepan. Add brown sugar and bring to a boil. Cook for 3 to 5 minutes, until the sauce has thickened and reduced slightly.