Grilled London Broil
It’s everyone's go-to summer meat for grilling — but we dressed it up a little! This recipe works well when meat is served at room temperature for Shabbat lunch. Just refrigerate London broil once cooked and slice before serving.
London broil:1 tablespoon olive oil
1 clove garlic, crushed
2-3 sprigs fresh thyme
2 teaspoons salt
1 teaspoon black pepper
1 (2-pound) London broil
Mix oil, garlic, thyme, salt, and pepper in a large zip lock bag. Add London broil and turn to coat, then let marinate for at least an hour or overnight.
Heat sous vide to 129°F, then cook London broil for 5 hours. Pat dry. Rub with your favorite rub or seasonings at this point, if desired.
Preheat grill to high heat, then sear London broil for 5-8 minutes per side, or until a nice crust develops.
If you don’t have a sous vide, sear or grill London broil for 5-8 minutes per side, then finish cooking in a 375°F oven for 10 minutes.
Let rest, then slice thinly.
Tarragon Gremolata:¼ cup chopped tarragon
5-6 sprigs fresh thyme (leaves only)
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons diced red onion
Zest of 1 lemon
1 tablespoon chopped pistachios
2-3 teaspoons Maldon salt
2 tablespoons olive oil
Mix all ingredients to combine.
To Serve:
Sliced radishes
Arugula
Heirloom Tomato Salad
Arrange sliced London broil on a large serving tray. Sprinkle generously with tarragon gremolata, sliced radishes, and arugula. Serve with heirloom tomato salad.