I’m not a huge meat eater, but every now and then I can go for a steak. And this recipe for grilled London broil satisfies those cravings; plus the lime corn salad topping is perfect for summer.
Grilling is pretty much necessary in the current conditions in our home – we have no air conditioning right now and it’s a sweltering 92 degrees (send help, please). So anything that I can cook outside is a winner these days.
Since I’m a frugal person, I have a hard time spending money on an expensive piece of steak. London broil or top round steak is a more affordable cut of beef, and I’ll actually buy it when it’s on sale at the grocery store. Top round is also a lean cut of beef, which means it can be tough and dry if not cooked properly. But if it’s done right, it can be a tasty, simple meal!
Here’s what you’ll need to make Grilled London Broil with Lime Corn Salad:
Top round or London broil, 1 to 2 pounds
Salt and pepper
2 cans of corn or 3 ears of fresh corn or 1 bag of frozen corn (thawed)
Handful of cilantro
4 tablespoons butter, softened
3 tablespoons rice vinegar
1 small sweet onion
2 pints grape tomatoes
3-4 green onions
Prep the steak first. Cut the garlic clove in half and rub the cut side all over the steak. Then heavily season with salt and pepper. Set the steak aside to rest at room temperature for about an hour.
While the steak is taking a rest, zest the two limes. I love the smell of zest, don’t you?
Mix the lime zest with the softened butter, then let it chill in the fridge.
For the corn salad, cut the grape tomatoes in half and toss in a large bowl.
Chop up the onion and add it to the tomatoes.
Slice the green onions too.
Then add the corn. Fresh corn would obviously be the best option, but this mama didn’t have time for that. So I used canned corn and it still tasted quite delicious.
Mince the cilantro and toss it in the bowl.
Take the zested limes, cut them in half, and squeeze the juice into the corn mixture.
Then add the rice vinegar and mix it all together. Yum. Set it aside to let all the flavors mingle together while you cook the steak.
Once the steak is finished resting, fire up the grill outside or heat a cast-iron grill pan. When it’s ready, place the steak on the grill. Cook for about 4 minutes, then turn the steak about 45 degrees and cook another 3 minutes (this gives it those nice grill marks).
Flip the steak and cook the other side the same way. It should take no more than about 12-14 minutes to finish cooking the steak.
When it’s done, remove it from the grill and let it rest for about 10 minutes.
Right before serving, top it with a big pat of the lime butter and let it melt over the steak. Plate it with the corn salad (and I also made some potato wedges to go along with it).
Hmmm…thinly slice the steak and dig in! The corn salad also makes a yummy side dish for lots of other meals – grilled chicken, BBQ sandwiches or burgers, salmon. Or you could just add it to some mixed greens, spinach or lettuce for a good green salad (actually, leftovers from this meal make a terrific steak salad).
And there it is, folks…grilled London broil done right!