Balsamic Marinated London Broil Steak with Pan-Fried Zucchini Noodles
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:
World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer
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!
10 Comments
Suzanne H
April 3, 2012This looks delicious. I just ordered one of those slicers today from Groupon. It was a little less than $30 with shipping, seemed like a great deal. Now I’m glad I ordered it, those noodles are so cute!
Colette
April 3, 2012Um, Yummy!!! That looks so good, going to try this out next week.
Kristen
April 4, 2012Those noodles look great! I really want to buy the veggie slicer, but don’t want to regret it. Have you made anything else with it? Is it easy to use? Does it take up a lot of space? Thanks for the recipes!
radlandon
April 4, 2012Kristen, I haven’t used it yet for anything else, but it doesn’t take up much space at all. I’m going to try sweet potatoes later, though. So far I like it, but I could see how you wouldn’t want another thing to fill up your cupboards!
Kristen
April 9, 2012Ok- I pulled the trigger and bought one… should be here in a week or so. First thing I’m making is these zucchini noodles!
Your Questions About London Broil Recipe | Ken Spong Recommends
July 5, 2012[...] .ckrating_highly_rated {background-color:#FFFFCC !important;} .ckrating_poorly_rated {opacity:0.6;filter:alpha(opacity=60) !important;} .ckrating_hotly_debated {background-color:#FFF0F5 !important;} Marinated London Broil RecipeBacon & Bleu London Broil Recipe is a Winner in Dream Dinners National Recipe ContestGreat tasting London broil recipe/marinadeHow to Tenderize London BroilLondon BroilMarinated London Broil SteakBalsamic Marinated London Broil Steak with Pan-Fried Zucchini Noodles [...]
Barbara
July 12, 2012The noodles were a BIG hit with my 11 year old and Husband. My son devoured a huge plate of them. Thanks for a great veggie recipe!
radlandon
July 13, 2012Great! So glad you liked them!
Blanca
April 11, 2013How bad would the zucchini be if I made it in advance?
radlandon
April 11, 2013Hi, Blanca! It may get a bit soggy if you cook it in advance…you could just spiral-cut it, and then put it in a airtight container in the fridge until you’re ready to cook it. I think that would still work ok, but I haven’t tried it! Let me know if you do and if it turns out!