What to do with a London broil? I almost never buy a London broil because no matter how pretty they might look, especially when they’re on sale, I just can’t seem to get the hang of preparing it any way that isn’t just too tough. This still wasn’t exactly filet mignon, but the recipe, inspired by my son Chris, who is a Grill Man Extraordinaire, turned out to be quite tasty.
The assortment of fixings here is what we like. Add your own favorites because there’s no right or wrong.
The Meat and The Marinade
- London Broil or other steak
- Limes, 6 to 8
- Peppers – I have a bunch of these Thai chiles in my garden but jalapenos would be great too.
- Cilantro, 1/4 cup snipped
- Olive Oil, 1/3 cup
- Garlic, 4 or 5 cloves
- Tequila (not shown)
- Red or Green Bell Peppers
- Cheddar and Pepper Jack Cheeses
- Cilantro, snipped
- Sour Cream
Here’s the real trick to the flavor. Slice the meat into strips but only go about 3/4 of the way through. The marinade will get into all the cracks and add a whole lot of flavor but it’ll be easy to grill the steak in one piece.
Mince the peppers and garlic. Juice the limes. Snip the cilantro.
I mixed it all up and realized that unless I juiced a bunch more limes it just wasn’t going to be enough. So I looked into the liquor cabinet for more liquid and found the tequila. I added about 1/2 cup? Stir it all together until it’s mixed.
Put the meat in a baking dish and cover it with the marinade. Be sure to get it down into the cracks. Cover and refrigerate for several hours or overnight.
While the meat is marinating and just before you’re ready to grill it, start prepping everything else.
Slice the tomatoes, onions and peppers into wedges.
Slice a lime into wedges. Snip a little more cilantro. Grate the cheese. Slice the avocado.
Just about the time you’re ready to throw the steak on the grill, heat a little olive oil over medium to medium-high heat. Add the onion and cook until it begins to brown. Add the peppers. Once they begin to soften and brown around the edges, toss in the tomatoes and stir just until they’re warmed through.
Grill the steak over a medium to medium-high flame.
Drizzle it with a little of the marinade for extra flavor. Just don’t drizzle in the last few minutes of cooking. Grill until it’s done to your liking. I like it still mooing.
Set out all the fixings.
Slice the meat.
Put it all together on a tortilla: meat, cheese, vegetables. Sprinkle with a little cilantro and squeeze a lime wedge over the top.