1-1/2 pound london broil
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Place london broil into a large Ziploc bag. Add all of the ingredients into the bag. Seal up and massage meat to help incorporate the marinade. Place in refrigerator and let marinate for about 3 to 4 hours (the longer you let it marinate the more flavor it will have).
In a large heavy duty skillet (I always use my cast iron skillet) place over medium high heat, add a couple of tablespoons extra virgin olive oil. Add meat to the pan to sear it, don't move the meat, for about 6 minutes, flip and sear other side. If the meat is a thick cut it might take longer per side. This cut that I had was really thick so I seared it on both sides and then put it (the entire pan) into the oven at 400 degrees Fahrenheit and let it cook for about 10 minutes more. I cooked it until the internal temperature reached 125 degrees Fahrenheit which will then give it a perfect medium rare. Remove it from the pan or oven and let it rest for about 10 minutes. Slice against the grain and serve.
Parsnip Mash
2 parsnips, peeled and cut into chunks
2 cloves garlic, minced
Canned coconut milk
Salt and Pepper
Place parsnips into a pan and cover with water. Place on stove and bring to a boil. Cook until the parsnips are fork tender. It will take about 10 minutes. Remove from stove and drain water. Add parsnips back into the hot pan. Place pan back on burner (that is turned off), this will help to get rid of any excess water. Add garlic and using a masher, mash parsnips, add a little bit of coconut milk and continue to mash and add coconut milk until you get the consistency you want. We like our mash slightly chunky. Add salt and pepper to taste and serve.
Minted Peas
Fresh peas aren't yet in from our garden so I am using frozen peas.
1 tablespoon coconut oil
1/2 package frozen peas
3 sprigs of fresh mint
Salt
Place peas into a small colander and rinse with hot water, set aside. Remove mint leaves and finely dice, set aside. In a small skillet over medium high heat, add coconut oil, let it melt. Add peas and toss to cook for about 2 minutes. Add mint and toss to incorporate into the peas. Cook for 2 minutes more. Serve.
