Our first London Broil!

2020 is almost over! Thank goodness!

As this is a strange time for us, being in the midst of moving in the middle of a global pandemic and all, and yours truly forgot to order the Prime Rib for New Years Eve. Whomp Whomp. Luckily there was still some London Broil left at our neighborhood market so we won't miss out on all the beefy goodness. So join me (and my fiancé Sam) as we attempt to make a yummy roast beast for the two of us!

Step One: Making a Marinade
I made a really simple marinade that should give some great umami flavor to our meat.

I mixed together olive oil, garlic oil, coconut aminos (my fave GF sauce), GF Worcestershire sauce (skip this if you are feeling super sensitive, or know you are sensitive enough to react), lemon juice and lots of spices.

Besides the "usual suspects" of sea salt, pepper, rosemary, basil and thyme, I added some red pepper flakes, AIP Paleo Powder that I got from Thrive Market, and my new favorite Flavor God Everything Seasoning.
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I put it all in a big measuring cup and stirred it until it was all incorporated, then poured it into a zip top bag along with the meat

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Step Two: Waiting
In the wise words of Tom Petty, "The waiting is the hardest part" (note: if you read that to the tune of the song, we’ll probably be fast friends)

After mixing the meat with the marinade you let it hang out together for a minimum of 2hrs. We were short on time so that's how long we did it for. If you were a cool kid who remembered to order things on time, a marinade like this would be that much better if you let it hang out overnight.

I did manage to open a bottle of wine to pass the time. Tonight's dinner selection is one of my recent personal favorite red blends: Hess Collection's 2016 Lion Tamer.  It's a big, fruity and juicy red that goes great with beef (and if you're me, just about everything else).

Step Four: A Broiling Good Time
By this time your kitchen is going to feel pretty toasty. A fan can come in handy sometimes!

After you pop that beautiful meat in the oven, you'll want to give it a flip after 5-6 minutes and then cook for an additional 3-4 minutes on the other side. We know our oven runs hot (and we like it a little more rare), so we flipped it after 5 minutes, and then set it back in for 3 more.

While you are baking that roast beast, it's a great time to whip up some simple sides. We did some baby broccoli on the stovetop with some more garlic infused olive oil, AIP Paleo Powder, Mushroom and Company powder from Trader Joe's (man I love Trader Joe's. Expect a future post on this topic...) and a little extra salt and pepper.  
When your second timer goes off make sure the meat registers at least 125F, then let it rest for no less than 10 minutes. No matter how good it smells it is 100% worth the wait! 
We heated up an Against the Grain Baguette and roasted some baby potatoes while we were waiting.

Step Three: Stove Party
This step starts with one of my favorite food groups: butter. Right about now you should be making sure you preheat your oven to High Broil (500 degrees F).

While the oven is heating up, take about a tablespoon of butter and melt it in a ripping hot pan (I used my ceramic coated cast iron Dutch oven, but I've definitely used a cast iron skillet or oven safe frying pan for doing this to other types of meat in the past. Either will do just fine.) When it starts to brown you know it's time to add your marinated meat!

Sear for about a minute or two on each side and then get it in that oven!

Step 5: Finishing Touches
After your deliciousness has sufficiently rested it's slicing time! 

If you did it right you will end up with a PERFECT medium-rare! (My favorite for most beef dishes)

Then it's time to plate your beautiful meal and enjoy!

Not too shabby for a last minute NYE Feast, huh? The only thing Sam felt like might be missing is horseradish sauce, but we sadly totally forgot to add it to our list. But I thought it was fantastic with just a little drizzle of the pan juices!

It's nice to know that even when you forget to do stuff because… life… you can still make an amazing meal! Happy New Year!