I’m back from my very long break from blogging and I have a recipe for you that I’ve been using for ages without actually writing it down! I do this a lot when it comes to cooking… A lot of “winging it” going on in my kitchen! The other day as I was putting my marinade together, I thought it was about time I finally measure what I’m doing and share it with you all!
Each Fall, we get a side of beef from a local friend that raises a couple of grass-fed steers each year. It’s such a great way for us to fill our freezer with nourishing and delicious grass-fed beef, and save a ton of money! If you haven’t looked into getting a meat share from a local farmer raising healthful meat, I highly recommend it! The website eatwild.com can be a great resource to link you up with a farmer, or you can visit your local farmer’s market and talk with farmers there!
One cut of meat that we always seem to have plenty of is what our butcher labels London Broil. Now, London Broil actually refers more to the cooking preparation of the meat, but over the years it’s been used to describe the cut of meat as well. My understanding is that this cut is actually a thick flank steak or could even be a top round. Either way, it’s an inexpensive cut of meat that tends to be on the tough side. If you were to cook this without much preparation, you’d probably be unhappy about it.
I learned early on that “London Broil” needs a marinade! That’s really how this recipe came into existence – I needed something to make this meat more tender and flavorful! While I use it primarily for this tough cut of meat, it’s also great with really any steak or small roast you want to add more flavor to.
My Go-To Beef Marinade
- 1/4 cup Balsamic Vinegar
- 1/4 cup Olive Oil
- 1-1/2 tsp Italian Seasoning
- 1 tsp Stone Ground Mustard
- 2 cloves Garlic minced
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- Whisk all of the ingredients together in a small bowl.
- Pour over and evenly coat your cut of beef. Cover and leave in the fridge for at least 8-12 hours. I like to do even up to 24 hours for more flavor and added tenderness. See Notes.
- When ready, pull the beef out of the liquid and cook to your liking. I'm a big fan of grilling, but you do you! Discard the remaining marinade.