London Broil or New York Strip – have your pick.
The trick is rapid, high heat. I chose the broiler. Only 2.5 minutes per side. Wow! This happened quickly. As I stood in front of the oven, watching my precious steaks, the high heat and flame struck a chord. This was going to be amazing. That was the figurative chord. The literal chord was the smoke alarm in our tiny little space!
Marc conquered that crisis, while I kept a handle on the precious flesh on the brink of our consumption.
Only a few tricks to consider.
1. Grass-fed, grass-finished
The taste, texture, quality of grass-fed meat is far superior. The Omega-3 profile of the meat is much higher, and the humane practices of step-rated beef is most definitely reflected in the flavor. These cows were happy.
The longer the better – to an extent. The high acid content of the marinade will work to break down the meat, tenderizing is just so. I chose an overnight marinade, in a freezer bag. I like to massage the marinade into the meat through the bag each time I open the fridge.
3. Hot and Fast
There it is. The high heat of the broiler does the job and it does it quickly! Only 2-3 minutes MAX on each side.
Hot and Fast, Your-Way Steak
8 oz. London Broil or NY Strip (have it your way)
Fresh ground black pepper
Fresh rosemary, minced
Extra virgin olive oil
A little bit of LOVE
I tend not to measure. That’s just who I am. It can lead to trouble when attempting to replicate a delicious recipe. It can also lead to a lot of fun! Just make sure you cover the steaks in enough marinade to allow the flavor to infuse all areas over night in the fridge. I believe I used almost equal parts oil and tamari, quite a bit of rosemary and a tiny bit of oil. The oil could even be optional. The LOVE is required, though!