Sorry for the lame photo, but… I was hungry and we were getting ready to eat so I snapped a quick photo of the slicing action. No fancy photoshoots today.
- 2 pound London Broil — mine was Grass fed, organic, about 1.5″-2″ thick
- about 2-3 tbsp of steak seasoning (I used — dried garlic, onion powder, dried thyme, dried parsley, salt, pepper)
- 3 tbsp grass-fed butter
- 1/2 tsp chopped fresh parsley
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp chopped fresh thyme
- 1 head of garlic, pressed
Heat grill. Rinse the steak and pat dry. Coat with seasonings of your choice. I kept it very simple and just put some dried herbs and spices from my cabinet. Throw the steak on the grill and cook until done to your liking. London Broil (and grass fed beef) is typically a little tough, so I prefer to keep it on the rare-er side.
Once the steak is cooked, remove it from the grill. Top with about half of the herbed butter and wrap with tin foil to sit. Let sit for 10 minutes.
Uncover and slice as thin as you can.
Serve sliced meat with a little more of the butter on top. I had this with a side of sautee’d kale sprinkled with red pepper and fresh lemon. YUM!
Oct 6 Log:
Home fries: 2 small japanese sweet potatoes, 1 shallot, 1 clove garlic, 1/2 an onion, 2 tbsp olive oil (these were gooooood)
Lunch – at a super awesome Thai Restaurant in queens
Panang Curry (no rice)
some weird fucking thai dessert — a little cheat to help keep me on task throughout the week 😉
6oz of the above steak
1-2 cups (raw) Kale
Push-up program – 25 push ups HARD. Stretching. Meditation