Lets talk London Broil. Did you know that it’s not an actual cut of meat, but rather, a cooking method? That’s why you see many different cuts at the butcher all labeled “London Broil”. Some are butcher’s cut, shoulder London Broil etc. What it actually means is that it’s a cut of meat that is meant to be marinated and grilled – which means it’s not a braising roast (you don’t cook it low and slow in the oven), but rather, you grill or broil it over high heat.
London Broil is somewhat budget friendly (at least it used to be!), easy to cook and so delicious! It’s great served cold or room temperature, and it’s delicious on a charcuterie board, or in a sandwich.
Tangy London Broil
1/4 cup grapeseed oil
3 tbsp pomegranate molasses
2 tsp sumac
1/2 tsp allspice
1 1/2 tbsp fresh squeezed lemon juice
2 cloves garlic, grated on a microplane
1 tbsp silan
1 tsp kosher salt
1/2 tsp black pepper
2 lb. London Broil
Sumac Herb Salad
1 bunch cilantro, stems trimmed, roughly chopped
1 small red onion, thinly sliced on a mandolin
1/4 cup dried cranberries
2 tbsp extra virgin olive oil
juice of 1/2 lemon
1/4 tsp sumac
salt and pepper, to taste
Method
Add the marinade ingredients to a Ziploc bag. Add the London Broil and marinate for one hour or up to overnight.
When ready to serve, prepare the herb salad by mixing the cilantro, red onion, and craisins and dressing with oil, lemon, sumac, salt and pepper.
Preheat and grease the grill. Place the London Broil over medium-high heat and grill for about 10 minutes on each side, until a thermometer reaches 130-135 degrees. Rest for 10 minutes. Slice thinly against the grain. Serve with herb salad.
Related Recipes:
Easy London Broil
“Everything” London Broil
The BEST Meat Sandwich