London Broil 101

While Foothills Meats does not frequently stock this cut of meat, feel free to ask about availability! London Broil is a wonderful, flavorful cut that loves marinade very well and makes a tasty beef jerky or bresaola. From the hind quarter of the animal, some argue that it’s not so much a defined cut of meat as it is a style of preparation. Best prepared on the grill or pan broiled and baked at high temperatures, it can be cooked to medium or medium well and remain juicy.

Ingredients for Skip-the-Steak-Sauce London Broil

4 pounds of London Broil

3 TBSP soy sauce

1 TBSP ketchup

1 TBSP vegetable oil

1 clove garlic, minced

1 tsp salt

½ tsp ground black pepper

½ tsp dried oregano

Preparation

In a small bowls, mix together soy sauce, ketchup, vegetable oil, garlic, salt, pepper, and oregano. Score both sides of the meat, diamond cut and 1/8 inch deep. Rub soy mixture into all sides of the steak, wrap tightly in aluminum foil, and refrigerate for 5-6 hours or overnight, turning every couple of hours.

Heat grill on high heat, and lightly oil the grate. Place meat on the prepared grill for 3 to 7 minutes per side for medium rare (135 degrees F, or 57 degrees C), or to desired degree of doneness. Let rest for 5 minutes once removed from heat.

Serve by slicing across the grain and garnishing with a sprig of parsley. Your guests will love it so much, they won’t need steak sauce.

The Versatile Skirt Steak

An internal muscle that sits inside the rib cage of the cow, the skirt steak gets its superior dry aged beef flavor because the muscle is completely exposed during the dry aging process. Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.

Sizzling Steak Fajitas with Mango Salsa

Fajitas:

• 1-1 ¼ of a pound of Skirt Steak
• 1 TBSP vegetable oil
• 1 pkg fajita seasoning mix
• 8 flour tortillas, fajita or taco size

Mango Salsa:

• 2 ripe medium mangoes, seeds removed, peeled and diced
• Juice of 1 medium lime
• 1 jalapeno chile, seeded and chopped
• ¼ cup red onion, chopped
• ¼ fresh cilantro leaves, chopped

Preparation

Preheat oven to 400 degrees F (204 degrees C), and line a cookie sheet with tin foil.

In a 10-inch skillet, heat oil over high heat. Sprinkle fajita seasoning over Skirt Steak, pressing to coat. Brown steak in oil on both sides, then place on cookie sheet and roast in oven until meat thermometer in center of steak reads 130 degrees F (54 degrees C). Remove from oven and let rest 10 minutes to seal in juices.

Meanwhile, in a large bowl, mix all the mango salsa ingredients. Refrigerate until ready to serve.

Cut steak into thin slices, and place 2 or 3 slices in each tortilla. Top with mango salsa and serve to an impressed crowd.

Tasty T-Bone Steaks

The T-Bone steak contains both the New York Strip on one side of the spine, and a small portion of the Tenderloin on the other, giving it the distinctive “T” shape that makes up its name.  It’s a flavorful cut of meat and a fabulous addition to any barbecue.  

T-Bone aficionados know that cooking this steak on the bone requires more time, but it’s well worth the added flavor the bone provides.

Ingredients for Marinated T-Bone Steak

• 1 cup vegetable oil
• ¾ cup soy sauce
• ½ cup lemon juice
• ¼ cup Worcestershire sauce
• ¼ cup prepared yellow mustard
• 4 cloves garlic, minced
• ground black pepper to taste
• 1 ½ to 2 pounds T-Bone steaks

Preparation

Marinade: Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined. Place the meat in a resealable bag and pour marinade over to thoroughly coat. Squeeze excess air from bag, seal, and refrigerate for at least two hours.

Heat grill to high heat and lightly coat grate with oil (best practice is a rag with oil and a pair of tongs. You don’t want to put the oil on the grate before heating, as oil can catch). Place steaks on grill and cook to your desired doneness, 3 ½ to 5 minutes each side. Medium-rare center temp is 130 degrees F (54 degrees C).

Plate up to the delight of your dinner guest with the return of many compliments to the chef.

How to Cook a Perfect New York Strip Steak

The delectable New York Strip comes from the strip loin, located in the upper area of the cow’s hindquarter, and is perfect for grilling or pan broiling. It is the continuation of the ribeye moving into the hindquarter between the 12th and 13th rib.

With above average marbling (though not as much as the ribeye) and beefy flavor, the New York Strip is one of the most popular cuts of meat. At Foothills, our strip loins are generally split lengthwise down the middle and tied into roasts, one of the more common and savory methods of preparation. Our staff will happily cut these roasts into steaks of desired thickness. A steak cut from a split strip loin is a Strip Filet, or a Petite New York Strip, so technically, it's not a New York Strip unless it’s presented whole.

This cut is perfect for the grill or stove, in any season, and is a delightful hearty meal that deserves time and attention to savor it. 

Pictured: Foothills New York Strip (left) and Ribeye (right). 

Ingredients for BBQ New York Strip

4 (½ pound) New York Strip Steaks

½ cup extra virgin olive oil

½ cup Worcestershire sauce

¼ garlic, minced

¼ cup steak seasoning

1 TBSP red wine vinegar

½ tsp dried basil

½ tsp Italian seasoning

Our Honest Meat Grill Box (Tier 2) features a variety of steaks and cuts (butcher's choice). 

Preparation

Marinade: In medium bowl, mix olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a gallon size plastic resealable bag. Pierce steaks on all sides with a fork. Place in bag, seal, and shake gently to coat. Refrigerate steaks for a minimum of 2 hours to marinate.

Cook: Preheat charcoal or gas grill to high heat. Place steaks on lightly oiled grill grate and cook for 7 minutes each side, or for length of time to yield desired doneness. Internal temperature for rare is 120 degrees F (49 degrees C). Discard remainder of marinade. Let steak rest for five minutes, then serve to the delight of your dinner companions.