London Broil with Summer Salsa

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London Broil is one of my favorite cuts of meat. My father in law opened my eyes to this delicious steak almost thirteen years ago. Not only is it inexpensive, but it tastes delicious when cooked properly. The key to a london broil is simple, treat it like any regular steak. Grill it very quickly to ensure it maintains a perfect medium rare.

This is a great meal to make for a crowd.

It grills up nicely and two of these can easily fit on a grill and still feed lots of people. I marinate mine in Moore’s or Dale’s just like my father in law always does. I know it’s not all that original but it’s my favorite way to do these. Only marinate the meat for about thirty minutes or so.

Top it off with a fresh summer salsa.

The combination of flavors is out of this world. The salsa is extremely versatile and would also pair wonderfully with chicken or fish.

London Broil with Summer Salsa

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London Broil combined with a fresh summer salsa makes a great meal for the family or a crowd.

Author: The Anchored Kitchen

Recipe type: Entree

Ingredients

For the Meat:

1½ - 2lb london broil
1 bottle Moore's or Dale's Seasoning

For the Salsa:

4 ripe tomatoes, seeded and diced
2 cloves garlic, minced
½ red onion, diced
2 tbsp chopped fresh parsley
1 jalapeno pepper, seeded and diced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp kosher salt
½ tsp black pepper

Instructions

Let the meat sit out at room temperature one hour before you want to start cooking.
Heat a grill to medium high heat. While the grill is heating put the steak in a large glass container or resealable plastic bag with the bottle of marinade. Allow to sit at room temperature for thirty minutes before grilling.
Place the meat on the grill and grill for five minutes on the first side. Flip the steak and cook an additional five minutes. Check the temperature with an instant read thermometer. If the steak is at 125 degrees, pull it off and allow it to rest on a cutting board. If it's not yet reached the desired temperature, then allow it cook an additional minute or two. If you have a thicker cut it will take a little bit longer, but not much. And if it's pretty thin I would check it sooner. After resting for ten minutes the steak should reach an internal temp of 135-140 degrees which is medium rare. Cook for longer if you like steak more well done.
While the steak is resting, add all of the salsa ingredients into a bowl. Combine well with a spoon.
Slice the London Broil against the grain into thin slices. Serve on a plate with the summer salsa spooned over the top. Pass the extra salsa around for people to serve themselves.