London Broil with Goaty Grits
Servings Prep Time
6 20 minutes
Cook Time Passive Time
30minutes 8-12hours
Servings Prep Time
6 20 minutes
Cook Time Passive Time
30minutes 8-12hours
Ingredients
London Broil
Peppers, Onions & Mushrooms
Goaty Grits
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.