I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.
We Are A Beef Family
From an early age all of our family get togethers have centered around beef. Be it the main dish at a huge family get together for 200+ people or just a family dinner out at a steakhouse, beef is in all of them. So I didn’t hesitate when asked to create a beef recipe that my family would love. If you’re new to Rosie Discovers, welcome! You’re in for a treat. Today’s recipe combines our love of London Broil, which in my opinion is an under used cut of beef, and bulgogi one of our favorite Korean dishes. I grew up on London broil. My dad was never truly happy if we weren’t having beef for dinner. But with four kids in the house, his favorite ribeye was rarely on the menu, it’s just too expensive a cut of meat for a big family.
Not to forget that beef brings more to the table than just flavor and protein, which of course is great for you building and maintaining your muscles. We’re talking B6 and B12 for brain function. Iron for oxygen efficiency. Choline for a healthy nervous system. Phosphorus for healthy teeth and bones. Zinc for a healthy immune system. Selenium for healthy cells. Niacin for energy production and a healthy metabolism. Plus Riboflavin to convert food into energy. The ten essential nutrients in beef make it a no brainer when it comes to hungry growing teenage boys. So, it was good knowing that we were all getting our share of nutrients and perhaps that is why they stayed fuller longer.
London Broil Can Be Like Ribeye
But London broil if cooked and sliced perfectly is pretty similar to a ribeye. It’s incredibly tender and simple to cook, you just have to make sure to slice it against the grain to get it right. While I grew up with my mom broiling these, it’s actually better to use what I’d like to call the Steakhouse method. The Steakhouse method is pretty simple, liberally season your cut of beef on both sides, sear either in a grill pan or frying pan and then bake in the oven at 350 degrees till it reaches the desired temperature. I honestly don’t know why everyone doesn’t do their fancy steaks this way. I mean it’s practically foolproof.
Now onto the bulgogi, to us bulgogi is pretty much the perfect beef dish. It’s typically made with thinly sliced ribeye that is then marinated and pan-fried and served with rice. My marinade combines a lot of our favorite flavors from ginger to soy sauce to kiwi. You can let it marinate for all of 30 minutes or up to an entire day. I even prep it and freeze batches until I’m ready to use it.
Even though this is our favorite, you can’t just have beef for dinner no matter what my youngest brother would say. We also had some salad with a homemade cucumber vinaigrette, some bacon fat biscuits I’ve been tinkering with, pan-fried potatoes and a triple layer coconut cake!
London Broil Bulgogi Is Perfect Fried Rice
But when I get London Broil I get a pretty big one cause let’s face it, leftovers pretty much rock! Even though I’ve yet to post a fried rice recipe we have it pretty frequently. Leftover bulgogi london broil was the perfect ingredient. I made a huge batch with brown rice and assorted veggies for dinner the next night. I love getting 2 meals out of 1. If you’re looking for some beef inspiration yourself, stop by Beef – It’s What’s For Dinner website. They’ve got some great recipes to get you started!
- 2 1/2 - 3 pound London Broil/Top Round Steak at least an inch thick
- 2 kiwi, peeled
- 1/4 cup low sodium soy sauce
- 1-inch piece of ginger
- 2 tablespoons mirin or white wine
- 2 cloves garlic
- 1/2 medium onion
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon honey
- Place all ingredients in a strong blender or food processor and blend till completely liquified. This is one of my fave steps. Takes seconds and its ooh so easy.
- Place London Broil in a gallon sized ziploc bag and pour in marinade. Seal and place in fridge anywhere from 30 minutes to 24 hours.
- Remove marinated London Broil from refrigerator at least 30 minutes before cooking. Preheat oven to 350 degrees.
- Using either a greased very hot grill, grill pan or skillet sear London Broil on both sides for about a minute per side. Place on a greased aluminum foil coated baking sheet.
- Bake in the oven at 350 degrees until London Broil reaches 110 degrees for medium rare.
- Remove from oven and tent with aluminum foil for 10 minutes.
- Slice on a diagonal against the grain and serve.
