LONDON BROIL WITH GOATY GRITS

Ruth Reichl is one of my cooking icons.  When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make a dish.  I went walking through our little market at NCF and came up with dinner.

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London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke  $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45.  This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.

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London Broil with Goaty Grits
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 8-12 hours
Servings
Ingredients
London Broil
Peppers, Onions & Mushrooms
Goaty Grits
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 8-12 hours
Servings
Ingredients
London Broil
Peppers, Onions & Mushrooms
Goaty Grits
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
London Broil
  1. Combine spices, herbs, lime juice, & soy sauce. Place London Broil in a 1 gallon zip top bag, pour marinade over, close & place in fridge for 8-12 hours.
  2. Pull out 90 minutes prior to cooking. This is a very thick cut of meat that you want at room temp all the way through,
  3. Line a jelly roll pan with foil, place a wire cooling rack on top on the jelly roll pan, place the London Broil in the center of the rack
  4. Pre-Heat Broiler at 500
  5. Place Broil under the Broil for 12 minutes flip then cook for another 12 minutes ( London Broil is typically served rare to mid rare, my family choose the rare option)
  6. Rest Broil for 7 minutes slice thin and serve over Goaty Grits.
Peppers, Onions & Mushrooms
  1. In a large heavy bottom skillet heat the EVOO over med heat
  2. Add mushrooms and onions cook for 5 min turning frequently
  3. When onions & mushrooms start browning add in the peppers cook for 2 min
  4. Turn heat to high add lime juice let veggies caramelize getting a bit dark.
  5. Serve immediately with London Broil
Goaty Grits
  1. In a 6 quart pan bring water, milk & heavy cream to a boil
  2. Add salt & grits stirring often you don’t want to scorch you milk
  3. As the grits thicken up about 10 min stir in remaining ingredients stirring often.
  4. Cook for another 5 minutes or until grits are tender.
  5. Serve under London broil & Pepper, Mushrooms, & Onions Mixture.
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London Broil with Goaty Grits

Ruth Reichl is one of my cooking icons.  When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make a dish.  I went walking through our little market at NCF and came up with dinner.

London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke  $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45.  This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.

IMG_2303

London Broil

  • 2-3 lb London Broil
  • 1 cup Soy Sauce
  • 1/3 cup Lime juice
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  1. Combine spices, herbs, lime juice, & soy sauce. Place London Broil in a 1 gallon zip top bag, pour marinade over, close & place in fridge for 8-12 hours.
  2. Pull out 90 minutes prior to cooking. This is a very thick cut of meat that you want at room temp all the way through,
  3. Line a jelly roll pan with foil, place a wire cooling rack on top on the jelly roll pan, place the London Broil in the center of the rack
  4. PreHeat Broiler at 500
  5. Place Broil under the Broil for 12 minutes flip then cook for another 12 minutes ( London Broil is typically served rare to mid rare, my family choose the rare option)
  6. Rest Broil for 7 minutes slice thin and serve over Goaty Grits.

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Peppers, Onions & Mushrooms

  • 2 Bell Peppers any color other than green slice thinly
  • 1 medium red onion sliced thinly
  • 12 ounces sliced mushrooms
  • 2 TBSP Extra Virgin Olive Oil
  • 1 TBSP Lime Juice
  • Salt Pepper to taste
  1. In a large heavy bottom skillet heat the EVOO over med heat
  2. Add mushrooms and onions cook for 5 min turning frequently
  3. When onions & mushrooms start browning add in the peppers cook for 2 min
  4. Turn heat to high add lime juice let veggies caramelize getting a bit dark.
  5. Serve immediately with London Broil

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Goaty Grits

  • 1 tub Garbo Goat Cheese
  • 4 ounces Skyr Tykke
  • 1 Cup water
  • 1/2 cup whole milk
  • 1/4 cup heavy cream (In meals like this I prefer to count the loving smiles at my table not the calories)
  • 1 Cup Stone Ground Yellow Grits
  • 2 tsp salt

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  1. In a 6 quart pan bring water, milk & heavy cream to a boil
  2. Add salt & grits stirring often you don’t want to scorch you milk
  3. As the grits thicken up  about 10 min stir in remaining ingredients stirring often. Cook for another 5 minutes or until grits are tender.
  4. Serve under London broil &  Pepper, Mushrooms, & Onions Mixture.

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Store Manager and resident chef at Ninja Cow Farm LLC
Lucy lives and works on Ninja Cow Farm. Most days you'll find her tending to the garden or working in the store. She's cooked in restaurants and as a Personal Chef.

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