London broil steak with tomato and fennel salad

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 733, total fat 40 G., saturated fats 12 G., proteins 66 G., carbohydrates 28 G., fiber 9 G., cholesterol 195 mg, sodium 1452 mg, sugar 17 G.

London broil steak is loved for its rich beef flavor, but this rather tough cut requires proper cooking to ensure it's juicy. Marinate the steak for several hours in a spice mixture, then grill until medium-rare. Be sure to let the meat rest for a few minutes. This allows the internal temperature to rise slightly. To serve, slice thinly across the grain. Pair the steak with a light salad of cherry tomatoes and fennel.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steak

2 tablespoons chili powder
1 tbsp coarse salt
1 tbsp freshly ground black pepper
1 London broiler steak weighing 1-1.3 kg.
Olive oil to drizzle

Salad

4 cups cherry tomatoes, halved
0.5 cup chopped fresh parsley leaves
2 fennel roots, thinly sliced on a mandoline, greens chopped
1 clove garlic, grated
2 tbsp. l. agave syrup
2 tablespoons red wine vinegar
2 tbsp. l. olive oil
Special equipment: mandoline vegetable slicer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, fennel bulb, cherry tomatoes, Agave nectar, wine vinegar

Cooking the dish according to the recipe:

Steak:

In a small bowl, combine chili powder, salt, and black pepper. Rub the steak with the spice mixture. Wrap the meat tightly in plastic wrap and let it rest for 2 hours.
Salad:

Place the tomatoes, parsley, fennel root and greens, and garlic in a large bowl. In a small bowl, combine the agave syrup, red wine vinegar, olive oil, a pinch of salt, and a few grinds of black pepper. Pour the dressing over the vegetables and toss. Let sit at room temperature, tossing once more, for about 2 hours.

Preheat the grill to high heat, preparing the indirect heat zone. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat zone of the grill and cook for 5-6 minutes.
Flip the steak over the indirect heat, close the grill, and cook until the internal temperature reaches 135°F (54°C) for medium-rare. Remove the steak from the grill, cover loosely with foil, and let it rest for 10 minutes.
Slice the meat across the grain, place the tomato salad on top and serve.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Meat / Vegetables and mushrooms / Grill, barbecue / Easy Grill Recipes / Grilled steaks / Grilled meat /