Recipe: Balsamic Marinated London Broil
(1) 1.5-2 lb London broil steak
4 TBSP balsamic vinegar
4 TBSP olive oil
2 cloves garlic, minced
1.5 tsp salt
1/2 tsp pepper
Combine all ingredients in a large Ziploc bag and seal. Let marinate for a few hours in the fridge. (Meanwhile, get noodles ready–see below)
Once the meat is ready, heat a few tablespoons of olive oil in a large skillet over medium-high heat. Place steak in pan and allow to cook for 6-7 minutes. Important: do not move meat. Let it sear! Flip meat over, cook another 5-8 minutes, depending on thickness. Mine was pretty thick so it took on the longer end. It’s important not to overcook London broil as it will get tough. Medium rare is perfect for this cut of meat.
When the meat is done and crisped on the outside, pull out of pan and set aside to sit for about 10 minutes before carving. Another note: leave drippings in pan for noodles! Finish preparing the noodles while you are waiting:
Recipe: Pan-Fried Zucchini Noodles
8-9 zucchini, ends cut off
1 tsp red chili pepper flakes
1-2 cloves garlic, minced
salt and pepper to taste
Few tablespoons olive oil
I am soooo excited about this nifty contraption I got a few weeks ago:
Seriously, it’s awesome. It took me like 5 minutes to make all those zucchini into noodles (aren’t they purrrty??):
Note: If you don’t have one of these, you can use a vegetable peeler or mandolin to get flatter noodles.
Slice your noodles, whichever way you can. Put all the noodles into a strainer and sprinkle with some salt, toss to coat. Let sit for a 1/2 hour or so and allow the water to drip out.
Add a bit more olive oil to the skillet with the drippings from the London broil over medium heat. Add remaining ingredients and stir continually until noodles are beginning to brown and are softened. Let all those bits of goodness from the bottom of the pan cook into the noodles. Eat promptly.
These noodles were a huge hit at our house. If you want to just make the noodles without the London broil, you can just throw a dash of balsamic vinegar (along with the other ingredients) into them as they’re cooking. They won’t get quite the same flavor, but they are still great! These would also be delicious as an Asian dish with some sesame oil, too!