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It’s everyone’s go-to summer meat for grilling — but we dressed it up a little! This recipe works well when meat is served at room temperature for Shabbat lunch. Just refrigerate London broil once cooked and slice before serving.
1 tablespoon Gefen Olive Oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 to 3 sprigs fresh thyme, cleaned
2 teaspoons Gefen Salt
1 teaspoon Pereg Black Pepper
1 (2-pound) London broil
1/4 cup cleaned, chopped tarragon
5 to 6 sprigs fresh thyme (leaves only), cleaned
2 tablespoons cleaned, chopped parsley
2 tablespoons cleaned, chopped mint
2 tablespoons diced red onion
zest of 1 lemon
1 tablespoon chopped pistachios
2 to 3 teaspoons Maldon salt
2 tablespoons Gefen Olive Oil
sliced radishes
arugula
Mix oil, garlic, thyme, salt, and pepper in a large ziplock bag. Add London broil and turn to coat, then let marinate for at least an hour or overnight.
Heat sous vide to 132 degrees Fahrenheit, then cook London broil for five hours. Pat dry. Rub with your favorite rub or seasonings at this point, if desired.
Preheat grill to high heat, then sear London broil for five to eight minutes per side, or until a nice crust develops.
If you don’t have a sous vide, sear or grill London broil for five to eight minutes per side, then finish cooking in a 375 degrees Fahrenheit oven for 10 minutes.
Let rest, then slice thinly.
Mix all ingredients to combine.
Arrange sliced London broil on a large serving tray.
Sprinkle generously with tarragon gremolata, sliced radishes, and arugula.
Serve with heirloom tomato salad.
Photography by Chay Berger
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