Soy-Ginger London Broil

You might have noticed that I tend to post a lot of chicken recipes on this blog. Well, I admit that I’m not much of a beef girl. It’s not that I don’t like it, but at some point when I was younger I learned about healthy eating, which resulted in a period where I avoided red meat as much as I could. And then when I started cooking for myself and buying my own groceries, chicken breast became my go-to meat because it was lean protein and affordable even on my student’s budget. The habit stuck for years, and to this day, we eat chicken breast probably 3 or 4 days out of the week in our house.

But living with a boy who likes his meat has gotten me to open up to reintroducing a wider variety of meat into our diet–more fish, a little pork, and of course, beef. 

This soy-ginger London broil was such a treat for us the other night. For people who don’t eat much red meat at home, having sliced beef tastes so luxurious, which is kind of funny since London broil is usually made with a cheaper cut of meat, like a top round or a flank steak. (I’ve seen a lot of stores label packages of meat as “London broil,” but I’m told that London broil actually refers to the cooking method, not a cut of meat. Elise at Simply Recipes explains it well.)

The cooking couldn’t be simpler: tenderize, marinate, pan fry, and then slice the meat thinly on the diagonal. The marinade gives the beef a really great flavor, and tenderizing and then cooking the beef on high heat leaves it soft and full of juice. For a red meat novice, I would say this is a pretty fail-proof recipe, with results delicious enough to make me think that maybe I can be a beef girl after all.

Soy-Ginger London Broil
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  1. 1 lb. top round, flank steak, or "London broil"
  2. 1 knob ginger, about 1-1.5 inches long
  3. 1/4 cup soy sauce
  4. 1 tbsp. mirin
  5. 1.5 tbsp. sesame oil
  6. 2 tbsp. green onions, minced
  1. 1. Using a sharp knife, score the surface of the meat with 1/4 inch-deep cuts, about 1/2 inch apart. Using the studded end of a meat tenderizer, pound surface of meat until it is approximately 1 inch thick. (If your meat is already about an inch thick, then just give it a few light pounds to puncture the meat.) Repeat on other side of meat.
  2. 2. Peel and slice ginger into 1/8-inch slices. Pound ginger with the studded end of the meat tenderizer and then place in a large ziploc bag and add soy sauce, mirin, sesame oil, and green onions. Place meat in bag and seal, pressing out extra air. Massage marinade into meat through the bag, and then leave to marinate for 1 hour.
  3. 3. Heat a large cast iron skillet on the stove on high heat until a droplet of water dropped onto the pan starts sizzling immediately. Remove meat from marinade and place on skillet. Cook for approximately 3 minutes, or until bottom is well-browned. Flip meat over and cook for an additional 3 minutes, or until well-browned.
  4. 4. Remove meat from skillet and place on a clean cutting board. Slice meat thinly (approximately 1/8 inch slices), against the grain and at a slight diagonal from the cutting board. Serve immediately.

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