100% Grass Fed London Broil

Name: 100% Grass Fed London Broil
Availability: InStock
Rating: 4.75 (8 reviews)

(8)

$31.67

per package

A slow-and-low cooking favorite, lean and flavorful
Each package contains 1 London Broil and weighs approximately 2 lbs
5x more CLA, 4x more Vitamin A, 3x more Vitamin E, 75% more Omega-3s, 78% more Beta Carotene versus grain finished beef
Each package is individually packaged, frozen, and will last about 1 year in your freezer

Home Delivery

Minimum order $125. Free shipping for NY, NJ, CT at $175
Shipping charge calculated at checkout (flat-rate depending on delivery location)
All orders shipped frozen. All products individually packaged
Nationwide shipping Monday thru Thursday
UPS Ground / UPS Air depending on delivery location
Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
Tracking information emailed when order is shipped

100% grass fed and finished
Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
Raised humanely on pasture of grasses and legumes
No antibiotics, hormones or growth promotants

This cut of beef needs a good 12 hour marinade to impart flavor and help tenderize the steak.
For an easy London broil marinade, combine: 1/2 c olive oil, 2 tbl apple cider vinegar, 2 tbl soy sauce, 1 tsp each garlic powder & black pepper
Instant pot: Remove beef from marinade, add a bit of oil to instant pot and sear the steak. Remove steak and saute 1/2 c onions, and 1/2 cup sliced mushrooms. Once onions are cooked, place steak back in pot with 1-2 cups of beef broth and leftover marinade. Set pressure to high and cook for for 40 minutes. Once cooked, allow steak to rest for 10 minutes before slicing thin against the grain.
In crockpot: Prepare with the same steps as an instant pot, using a saute pan to do the cooking. Then place everything in the slow cooker and cook for 5-6 hours on high or 8-10 hours on low.
On the grill: Cook marinated steak on a medium hot grill for 9-10 minutes flipping every 2 minutes for an even cook. Internal temperature should be 125-130 degrees. Rest meat for 10 minutes and slice thinly against the grain to serve.

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