I picked up a London Broil the other day on sale at Publix. I wanted to treat my husband to a good steak dinner….since that is his favorite…since I’m watching my calories, I compromised by picking up a leaner cut of beef like this one so I wouldn’t feel too guilty eating it with him. I love how economical London Broil is…it’s often on sale and you can get several meals from one good sized steak. You can use your leftovers for so many things…quesadillas, salads, stir fries, sandwiches…the ideas are endless. You can also throw those leftovers in the freezer for a future meal.
The few times I have made London Broil I have grilled it and it’s turned out great. This time, I really wanted to cook it in the oven, alongside some veggies to keep things quick and easy. Earlier in the day I put together a marinade of balsamic vinegar, stone ground dijon mustard and lots of garlic and let the steak marinate for the afternoon. My steak marinated for only about 5 hours, but you can easily let it sit in the marinade overnight and/or all day…the longer the better as far as I’m concerned.
To keep things simple, I decided to roast some tomatoes and asparagus as well. These sides are super easy, super good for you and well…just plain super.
London Broil with Mustard, Balsamic Vinegar and Garlic Marinade
Recipe from Aggie’s Kitchen
1.5 lb London Broil
1/4 cup Balsamic vinegar
2 TB stone ground Dijon mustard
1 TB Worcestershire sauce
4 garlic cloves, minced (or less depending on your love of garlic!)
salt and pepper to taste
In a bowl, combine Balsamic vinegar, mustard, Worcestershire sauce, minced garlic and salt and pepper. Place London Broil in a zip lock bag. Pour marinade into bag, making sure to coat and massage the steak with marinade. Place in refrigerator for at least 4 hours, preferably overnight and/or all day.
Preheat broiler/oven to 450 degrees. Using tongs, pull steak out of ziplock bag and place on broiler rack. Spoon over about 2 tablespoons of marinade over steak. Place in oven a cook for approximately 5-7 minutes per side (for a 1 inch steak) for medium. Add more time for a thicker steak or if you like it more well done (I recommend medium rare – medium for most tender). Once steak is done cooking, let rest on cutting board for at least 5 minutes before slicing. Make sure to slice against the grain (click here for a demo).
Simply Roasted Tomatoes and Asparagus
handful of asparagus, trimmed and rinsed
plum tomatoes, halved
salt and pepper
basil, chopped finely (optional)
Preheat broiler/oven to 450 degrees. Place vegetables on a baking sheet (use aluminum foil to line the pan for easier cleanup). Drizzle or spray olive oil over vegetables, sprinkle salt and pepper and gently toss asparagus. If using, sprinkle tops of tomatoes with basil.
Cook for about 15 minutes under broiler or until soft and slightly browned.
What to do with your leftovers? Here are some great ideas:
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