London Broil Marinated Steak

Instructions

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Cook Within: Don’t have a grill or grill pan, no problem. Just use a non-stick pan with the same heating and
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Make sure to wipe off excess: marinade from steaks to prevent it from burning in the pan. London broil is a Canadian beef dish made by grilling marinated beef, then cutting it across the grain into thin strips. The origin of the name is obscure as the dish is not related to the city of London,
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Prepare the Ingredients: Peel (if desired) and cut sweet potato into ½” thick fries. Trim zucchini ends, quarter lengthwise, and slice into ⅓” rounds. Stem and mince parsley. Mince garlic. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. On a separate cutting board, use a fork to pierce steaks 10-12 times per side. This will tenderize the meat and allow marinade to penetrate.
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Cook the Steaks: Warm an outdoor grill or grill pan to medium-high steaks from marinade, allowing excess to drip off. Place steaks on grill and cook until charred and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove to a cutting board and rest 5 minutes before cutting into thin slices across the grain. Wipe or brush grill clean and return to medium-high heat.
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Cook the Sweet Potatoes: toss with 1 Tbsp. olive oil and ¼ tsp. salt. Spread into a single layer and roast 15-18 minutes. Remove from oven, flip potatoes, and roast until browned and tender, 5-10 minutes. While potatoes roast, marinate
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Cook the Zucchini: 2 tsp. olive oil and ¼ tsp. salt. Lightly coat grill with flipping occasionally, until charred and crisp-tender,
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Combine parsley (reserve a bit for garnish),: vinegar, Worcestershire, honey, garlic, 1 Tbsp. olive oil, 2 Tbsp. water, ¼ tsp. salt, and ¼ tsp. pepper in a Place steaks in bowl with remaining marinade and turn to coat completely. Let marinate at least 5
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Plate the Dish: Arrange sliced steak, sweet potato fries, and zucchini on a plate. Drizzle steak with reserved marinade and garnish vegetables with reserved this recipe. If using regular table salt, reduce measured amounts by half. • Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. twice. Most is added to marinade and remaining twice. Most is used to marinate steaks, and 2 Tbsp. garnishes • Safety First! Keeping the two batches of marinade separate prevents cross contamination. the recipe before you start–we promise it will be time
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slice into ⅓” rounds. Stem and mince parsley. Mince

Ingredients

Instructions