Grilled London Broil
Mouth watering, loaded with juicy flavor! Add a dab of my homemade horseradish sauce with every bite.
Recipe: Serves 6
Grass fed London Broil garlic powder
smoked paprika lemon pepper
2 tbsp. unrefined cold pressed grape seed oil
This steak was 1.60 lbs. It was 1 inch thick.
Put the oil on a small sheet pan or plate. Rub both sides
of steak through it. Then sprinkle the paprika, garlic powder,
and lemon pepper on top and pat it into the steak.
Prep the grill and put the steak on medium heat for 10 minutes.
Note: my propane grill heats up to 500 and then I put the steak
on and turn the knobs to medium heat.
Then using tongs, flip it. Do not stab the steak with a grilling fork!
Wait 8-10 minutes and then take off.
Place on a cutting board and cover with a lid or dish.
This needs to rest for 10 minutes. This keeps that steak juicy!
Tip: We all have a preference as to how done we like our steak.
I go for medium. It will continue to cook a little more, as
you cut it. So, it is up to you as to how long you leave the steak
on after you flip it.
Make sure your knife is sharp and then thinly slice the steak
"against the grain." Place onto a serving plate and pour the
juices that flowed out, over the top of it.
Serve with the horseradish sauce. Enjoy!
Horseradish Sauce:
2 cups organic horseradish root - peeled
4 medium cloves organic garlic
1/3 cup extra virgin olive oil or grape seed oil,
or avocado oil (expeller pressed)
1/2 cup maple syrup - Grade A (dark)
1 1/2 cups organic unfiltered raw apple cider vinegar
In a blender, place several 2 inch cut pieces of the horseradish root.
Add garlic and a portion of the apple cider vinegar and blend.
As you are blending, add more horseradish and then the oil
and maple syrup and only as much of the vinegar needed to keep
it blending.
Note: The amount of vinegar needed will be according to the size
of the horseradish. So you might need a little more or less to give
you the right consistency. And you might need to adjust the maple
syrup and oil as well.
Prepare your sinuses as you taste your way through!
The final consistency will be somewhat like applesauce.
The flavor is sharp with a little sweet - but not sour.
It will draw you into it.....
This will keep for several months in refrigerator.
Tip: I usually make a double batch and then put half
into large mouth mason jars and freeze.
Horseradish benefits: powerful cancer-fighting enzymes
(glucosinolates - more than 10 times the amount of broccoli
sprouts!)
It helps in detoxification, respiratory disorders, aids weight loss,
lower blood pressure, and improves immune system health.
Great for colds and flu, as it rids the body of mucus.