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
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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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