Every once in a while, I talk myself into stepping away from my BBQ game to get some needed R&R. I take off on vacation with grandiose plans of taking long naps and laying by the pool. That lasts about a day, then my crazy mind gets the best of me and I start day dreaming of food and flavors and ingredients and before I know It, I’m at the grocery store buying stuff for this Cilantro Marinated London Broil with Cilantro Gremolata and figuring out how I can get my hands on a grill.
I only recently found out that not everybody does this. Huh.
Anyways, this recipe was born on a girl’s trip (bless my friends who accept me for who I am and who willingly offer themselves up as taste testers) after breakfast. Everybody threw out suggestions for ingredients, a few wanted to help, and everybody wanted to eat so a couple of new recipes were born. I’ll be posting them over the next couple of days. It’s Hey Grill, Hey on Vacay!! Say that with a valley girl voice, then slap yourself and promise never to do it again. Good.
Backstory complete, let’s get to the feature presentation! My friends and I started building our dream vacation meal with the protein. Luckily I’ve got friends that are into meat. We all wanted something bright and flavorful, but not too heavy. A citrus marinade seemed like the perfect way to go. We talked about a skirt steak, or a flank steak (both great options!) but the London broil was on mega sale, so that’s what we went with. This marinade would also be killer on chicken or shrimp, it’s really flavorful and versatile. No matter what you use this marinade on, just make sure you don’t marinate your meat for more than an hour or two. The acid from the citrus can actually start to cook your meat and the texture is….. less than pleasant.
PRO TIP: London Broil isn’t actually a cut of meat, it is a style of cooking. London broil is made by marinating beef then broiling or grilling it and serving it sliced thin against the grain. The cuts we most commonly see labeled as “London Broil” in America are a top round steak or roast.
Once the steak is grilled to perfection, it’s topped with a bright, herbaceous gremolata (just think of it as a savory condiment. Lemon, cilantro and peppers come together in this wildly flavorful topping that livens up the rich steak. It’s also awesome on grilled veggies or in a grilled cheese sandwich! Added bonus, there are very few ingredients, and it is wildly easy to make.
Most recipes for gremolata call for green chilis, but I forgot to put those on my shopping list (I was on vacation, give me a break.) We did have extra bell peppers though, so I got creative. Before I threw on the steak, I roasted the bell pepper (yellow, red, or orange) over the high heat until the skin blackened and blistered.Then I threw it in a zip top bag until it was cool enough to handle. I peeled off the charred skin, cut out the seeds and stem, and then diced it very fine. These peppers were then mixed with fresh cilantro, lemon zest, and lemon juice. This gremolata has a ton of synergy happening. Each part on its’ own is delicious, but when all of the ingredients are finely chopped and mixed together, it becomes something otherworldly. Spooned it on top of the citrus marinated London broil and you’ve got a match made in food heaven.
PS, the thinly sliced steak is absolutely amazing on a salad, a steak sandwich, or with steak and eggs the next morning. I never hesitate to buy the meat in bulk, double the recipe and save the leftovers for some amazing meals through the following week!
- 1 2-3 lb London broil
- 1/2 cup olive oil
- zest of 1 lemon
- zest of 1 lime
- 1 tbsp lemon juice (about 1 whole lemon)
- 2 tsp lime juice (about 1 whole lime)
- 2 cloves garlic, minced
- 1 tsp hot sauce Chipotle pepper base preferred
- 2 tsp salt
- 1 tsp black pepper
- 1 yellow, red, or orange bell peppers roasted, skin removed, de-seeded, and finely minced
- 1 tbsp lemon juice
- zest of 1 lemon
- 1 bunch cilantro leaves finely minced
- Combine all of the ingredients for the marinade in a gallon zip top bag and add the London broil. Remove the steak from the fridge and allow to come to room temperature a half an hour before you're ready to grill.
- Prepare your grill for high direct heat and allow it to preheat so the grill grates are nice and hot. Remove the steak from the marinade and shake off any excess. Place the steak directly on the grill.
- Allow the steak to cook for 6-8 minutes per side for a rare steak, cook for 8-10 minutes per side for medium, and cook for 10-12 minutes per side for well done.
- Remove the London broil to a large cutting board and allow to rest for at least 10 minutes before slicing thinly, against the grain.
- While your meat is resting, combine all of the ingredients for the gremolata in a small bowl. Top the sliced steak with the gremolata and serve!