Steak is pricey, so I get around that by purchasing London Broil (top round) steaks. They’re great with a marinade and much less expensive than other cuts of beef. Best of all, you can slice a London Broil thinly and serve it in pitas, fajitas or with vegetables.
The marinade for this steak is loosely based on a recipe for Shish Kabobs from Around the Table with the Catholic Foodie: Middle-Eastern Cuisine. Shish Kabobs taste great, but threading everything onto skewers can be a real hassle. It’s easier to just cook the steak, slice it and use it in pita sandwiches (as we did here) or alongside an assortment of grilled vegetables.
This recipe serves 8. Leftover steak will freeze well if it’s not sliced, and can be heated quickly in a cast-iron skillet with more vegetables.
We served the sliced steak in warmed pitas with tzatziki sauce and chopped cucumbers.
2 LB. London Broil steak
1/2 cup lemon juice
1/4 cup extra-virgin olive oil
2 TBL Worcestershire sauce
2 tsp kosher salt
2 tsp black pepper
1/2 tsp crushed red pepper
2 tsp dried mint (crushed)
5 minced garlic cloves
Marinate steak about 4 hours and grill to desired doneness. Allow to rest 15 minutes before slicing.
1 7-oz container Greek yogurt (I used Fage Total 2%)
1 cup chopped cucumber (keep the seeds out)
1 1/2 tsp dried mint
1 1/2 tsp red wine vinegar
1/2 tsp salt
1 TBL minced garlic
Puree the chopped cucumber in your food processor (I used a Magic Bullet). Mix with other ingredients, then cover and chill until you are ready to serve the meal.
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Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.