RECIPE: Grilled London Broil and a hearty salad

I'm thinking forward to Father's Day.  My local store, where we go to buy WebKinz, also is a grill and hearth shop.  Clever, aren't they?  Of course they've got the grilling section setup in Father's Day glory.  Even I had to take a look.  Last year we had a dandy power outtage, after a major thunderstorm and even a tornado touched down in town.  With the power out, I decided that the grill was no longer this scary thing on the back deck that was only a man's domain…and used it!  Now I am using it weekly! 

This is one of my favorite inexpensive meats to serve for the whole family.  Prep is easy, as is the grilling.  I set all three 'burners' to about 75% for this recipe.  It comes out a nice medium.

Grilled London Broil


1 piece (2 inches) Fresh Ginger, peeled and thinly sliced
4 cloves Garlic coarsely chopped
1/4 cup dry Red Wine
1/4 cup Soy Sauce
1/4 cup Olive Oil
1/2 teaspoon Black Pepper
1 London Broil steak (1 1/4 to 1 1/2 inches thick; 1 1/2 to 2 pounds)

Cooking Instructions
Prepare the marinade: Use a dish, with a tight lid, just large enough to hold the meat.  Add the wine, soy sauce, oil, and pepper to the container. Add garlic, pepper and then peel about half of the ginger into the dish.  Place the steak in the dish and peel the remaining ginger over the top. Let it marinate in the refrigerator, covered, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.  I have a great Season-Serve® Container from Tupperware that I use for this step.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and spray Weber or other high heat cooking spray on the grill grates. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. (This is not absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)  I did, because it looks so very manly, dontcha know?

Transfer the steak to a cutting board and let rest for 5 minutes. Use your electric knife to carve it into broad thin slices, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once.

I like to serve it with this salad – which is hearty enough to stand up to the meat on the plate.  I plucked it out of one of those newspaper special magazine sections about 15 years ago, so all I can tell you is that it came from a Florida paper.  And there aren't a lot of recipes you hold on to for that long.  It's a good one.  I've modified it from the original a bit.

Sauteed Escarole Salad


4 oz. olive oil
1 Tb. Oregano (I use ground, sorry, not always able to find fresh!)
1 Tb. Thyme
1 Tb. garlic
1 Package Gaspar's Chourico spicy sausage, sliced into small pieces
Portabello Mushroom slices (at least 8 big slices), diced
Ground Pepper, to taste
2 oz. chicken broth
1/2 cup sun-dried tomatoes, packed in oil (rinsed thoroughly)
1 head escarole, washed and roughly chopped

Heat a non-stick saute pan to medium hot.  Add oil, herbs and garlic, cooking briefly.  Turn up the heat and add sausage.  Cook for about 2 minutes.  Add mushrooms.  Season with pepper.  If mushrooms soak up all the oil, add some broth to moisten.  Add tomatoes and saute until the mushrooms are nearly cooked through.  Fold in chopped escarole.  Saute briefly to wilt.  Serve immediately.

Do you have a favorite recipe to share?  Post a link in the comments!  I have about 300 visitors a week, and I'd love to hear from more of you.  Enjoy the day.

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