Tonight I made a London Broil -this is not usually my favorite cut of meat, mainly because it can be very tough! But a chef friend of mine told me that if I use a brine solution it would tenderize the steak and it's less than half the price of a good beef tenderloin...so I said what the hell I'll give it a try.
I used a brine solution of water, molasses, and lots of kosher salt. I applied a generous amount of the salt directly to the steak, rubbing it on both sides. Then completely covered the steak with the water and a 1/4 cup of molasses (plus a little more salt!) I then let the meat soak in the brine for about 2 hours. Then I pat dried it with paper towels and let it stand at room temp for another hour and half.
Meanwhile I heated up the Himalayan Salt Stone on the BBQ grill- slowly raising the temperature over the course of about 1 hour until the stone was around 600F. if you've never used one of these salt stones- you've got to! It imparts a mild bit of sat flavor and is very easy to use. The real reason I love it though, is because it cooks the steak so evenly and with no flare ups.
Just before cooking on the stone I coated both sides of the steak with Avocado oil- then I cooked for 4 minutes per side (it was a pretty big steak- almost 2 lbs)
I then let it sit on the plate covered in a Foil tent for about 7-8 minutes before slicing it.
It came out perfectly tender and medium rare. Served with steamed broccoli, steamed white potatoes, a grilled tomato, and some baked beans.
A protein powerhouse!!
I had a piece of Blueberry pie with Vanilla Custard for dessert about an hour later.....
I used a brine solution of water, molasses, and lots of kosher salt. I applied a generous amount of the salt directly to the steak, rubbing it on both sides. Then completely covered the steak with the water and a 1/4 cup of molasses (plus a little more salt!) I then let the meat soak in the brine for about 2 hours. Then I pat dried it with paper towels and let it stand at room temp for another hour and half.
Meanwhile I heated up the Himalayan Salt Stone on the BBQ grill- slowly raising the temperature over the course of about 1 hour until the stone was around 600F. if you've never used one of these salt stones- you've got to! It imparts a mild bit of sat flavor and is very easy to use. The real reason I love it though, is because it cooks the steak so evenly and with no flare ups.
Just before cooking on the stone I coated both sides of the steak with Avocado oil- then I cooked for 4 minutes per side (it was a pretty big steak- almost 2 lbs)
I then let it sit on the plate covered in a Foil tent for about 7-8 minutes before slicing it.
It came out perfectly tender and medium rare. Served with steamed broccoli, steamed white potatoes, a grilled tomato, and some baked beans.
A protein powerhouse!!
I had a piece of Blueberry pie with Vanilla Custard for dessert about an hour later.....
Not intentional though.
.
