Recipe: Grilled Grassfed London Broil – Very Tender!

Entrées

May 03

Just to break my grill in from the long winter months I thought I would cook a nice piece of london broil. This is a cut that can be tough, especially if it is from a grassfed cow. I’ll show you how to make it super tasty and tender!

The keys to a tender grassfed steak are in the marinade and in the cooking method. Marinating in a vinegar base for a day will help break down the tough collagen fibers in the meat. It also adds lots of flavor!

Cooking at a low temperature and turning and basting with fat frequently, goes a long way to making the steak super tasty and tender!

Also, you don’t want to cook it too long – grassfed steak should be about medium rare or it will get tough.

Print

London Broil

Doneness for Grassfed Beef

Rare: 115 – 120º
Medium Rare: 121º – 130º
Medium: 131º – 140º
Well Done: 141º and higher

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes

Ingredients

Instructions

  1. Instructions
  2. Mix together all the ingredients for the marinade and pour over both sides of the meat in a large dish
  3. Marinate for 24 hours
  4. The next day, take the marinated meat out of the refrigerator one half hour before cooking and let come to room temperature
  5. Fire up the grill to medium high, leaving the middle burner on a low setting – should be around 350ºF on the outside thermometer of the grill
  6. Place the meat on the middle burner (the low setting) for 6 minutes and turn and cook another 6 minutes
  7. Lower the two outer burners to medium low
  8. Baste the meat with the animal fat (or put small dots of the fat on the meat)
  9. Turn the steak again and cook 8 minutes
  10. Baste the meat with the animal fat (or put small dots of the fat on the meat)
  11. Turn the steak again and cook 8 minutes
  12. Take the internal temperature – for medium it should be between 130º and 140º F
  13. If it is not up to temperature, keep basting and turning until it is up to the temperature you like
  14. Remove and let rest 20 minutes
  15. Slice thinly while still a little warm

Like what you read? Join the community!

Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series!

(2) comments

Add Your Reply
Share655
Pin45
Tweet
Stumble
Yum