For some people, summer is when things slow down a little and it’s time to relax. This summer isn’t turning out that way as we’ve been very busy with family and other events. We’ve enjoyed each and every place we’ve been to and the time spent with family and friends but it’s nice to be able to stop and catch my breath for a minute before the next wave of activity starts. The two weddings, four baseball games, two bridal showers and baby shower that have taken up these weekends are going to be hard to top, but we’re looking forward to many more upcoming celebrations. Somewhere in the middle of the backlog of food photos and the backlog of photos of all of the fun things we’ve been up to, I also started a new job. I decided it was time to have a regular schedule and let my fledgling photography business go back to where it started- a fun way to do something I love and make extra money. It turns out that I enjoy putting on business appropriate clothing instead of workout clothes and flip-flops, and having a desk that is nowhere near the washer and dryer. I’ll still be posting here, but it’s going to trickle in slowly for a little while until I get used to a new routine.
The highlight of a busy summer is that after we’ve been away from home for more than a day or two, Lane misses his grill. That means he grills up a tasty dinner while I fold what seems like a limitless supply of laundry. Okay, I should give myself more credit than that- I did whisk together a few things to marinade this London broil. London broil refers more to a manner of cooking than it does to an actual cut of beef. In my local stores, I’ve seen it labeled both “London broil” and “top round steak for London broil.” Either way, it’s a tougher cut of meat that benefits from a long time in a marinade. After that, grilling it or broiling it then slicing it into thin slices against the grain makes this cut into something really fantastic. That’s exactly what we did here. I made a simple marinade, let the beef hang out in its marinade bath for the day, and then Lane grilled and sliced it. Teamwork has never tasted so good. We did marinate two pounds of beef so that we could cook once and eat at least twice (Mondays are hectic around here now), and we weren’t disappointed. Grilled with corn on the cob the first night, or heated with gravy and rice the second night this made for some fantastic meals.
Grilled Marinated London Broil
- 2 lbs. top round steak (about 1 1/4 inches thick, sometimes sold as “London broil”)
- 1/2 C. reduced-sodium soy sauce
- 1/2 C. red wine vinegar
- 2 Tbsp. Worcestershire sauce
- 2 crushed garlic cloves
- 2 tsp. smoked paprika
- 1/2 tsp. ground black pepper
In a small bowl, whisk together all ingredients except for the beef.
Place the beef into a large resealable bag or plastic container with lid.
Pour the marinade mixture over the beef, then flip the beef so both sides are coated in the marinade.
Cover and refrigerate for 4-8 hours, flipping the beef once halfway through.
To grill this on a charcoal grill, heat the coals and grill the beef over indirect heat for about 7 minutes per side, to cook to medium or medium-rare (cooking the beef beyond medium is not recommended for this cut of beef).
To grill on a gas grill, heat the grill to 500 or 550 degrees. Grill for about 6 minutes per side, to cook to medium or medium-rare.
Remove the beef to a cutting board, cover with foil, and allow it to rest for 5 minutes before slicing it.
To slice the beef, cut thin (about 1/4 to 1/2 inch) slices, against the grain of the meat.
Makes about 10 servings.
Source: Diana Dishes original