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.
Doneness for Grassfed Beef
Rare: 115 - 120º Medium Rare: 121º – 130º Medium: 131º – 140º Well Done: 141º and higher
Ingredients
- 1 – 2 pound grassfed London broil
- Marinade
- 1/4 cup Aged balsamic vinegar (where to buy oil and vinegar)
- 2 Tbsp avocado oil or sesame oil (oil suitable for high heat)
- 2 Tbsp mustard
- Garlic powder, salt and pepper to taste (where to buy salt and spices)
- Tallow, butter, or other animal fat to baste the meat as it cooks
Instructions
- Instructions
- Mix together all the ingredients for the marinade and pour over both sides of the meat in a large dish
- Marinate for 24 hours
- The next day, take the marinated meat out of the refrigerator one half hour before cooking and let come to room temperature
- 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
- Place the meat on the middle burner (the low setting) for 6 minutes and turn and cook another 6 minutes
- Lower the two outer burners to medium low
- Baste the meat with the animal fat (or put small dots of the fat on the meat)
- Turn the steak again and cook 8 minutes
- Baste the meat with the animal fat (or put small dots of the fat on the meat)
- Turn the steak again and cook 8 minutes
- Take the internal temperature – for medium it should be between 130º and 140º F
- If it is not up to temperature, keep basting and turning until it is up to the temperature you like
- Remove and let rest 20 minutes
- Slice thinly while still a little warm
