Every busy carnivore should do this…

DSC02545 Are you a carnivore? Are you busy? OK, good, then this post is for you. How would you like to have a jar or two of thinly sliced beef ready to go when you are on the go, or tired, or very hungry, or whatever? These jars of beef will forever be your lifesaver, and because they are so easy to make, you may make this tip a new habit. I will teach you how to turn London Broil into your quick and easy new Knight in Shining Armor. Ready?

I like London Broil, and all those TV chefs better stay away from it as it is one the few nice pieces of meats they have not discovered. Remember when they discovered Flank and Skirt Steaks? Supply and demand baby- the prices of those cuts sky rocketed. LB is mine, keep off! LB is nice for marinating and grilling or searing (which is what I mostly do). It is a lean cut, that can sometimes be tough if not done right. For this procedure I am using two 2 pound, a smidge over 1 inch thick LBs, although the one on the right looks a bit shifty. I think I got duped at the butchers. Anyway, let these guys sit out until they are room temp. Relax, you won’t get sick. Pat each dry with a paper towel then salt (my personal fave is celery salt) and pepper them up real good while you get your skillets HOT.  When your skillets are hot, place the LBs down in them. I like to use a little fat rendered from bacon, which is a classy way of saying bacon grease, in my pans. Or you can use olive oil, it’s classy too, only a few teaspoons though, we are searing not frying.  Set the timer for 6 minutes to sear the first side. Be sure your fans are going as high as they can, it may be smoky.

Ding. 6 minutes up, now flip to the other side, and let is sear for another 4 minutes. They will be rare on the inside. If you want it more medium rare, take it another minute longer. They will cook to the next level once in foil. Rare will become medium rare, medium rare will become medium- at least in my experience.

Ding. Timer goes off and now you wrap each steak in 2 pieces of aluminum foil to rest. This will further cook the meat and let the juices flow out and then back in. The entire prep and cook time took me about 15 minutes. Pretty much a hands off task. I let these guys rest about 30 minutes yesterday while driving out to pick up a kid from his tutoring. Once I got back, I thinly sliced each steak placing them into 1 quart jars. Refrigerate up to three days.   This is a very simple task, but the results can be turned into numerous meals.

Why so rare?
1. I like my meat pink.
2. If eating the meat right away, I will cook it the extra minute to get it more medium. This takes experience and can vary with the thickness of the meat and how hot you can actually get your pans.
3. We reheat this meat for various meals, such as sandwiches and salads by getting a skillet hot and in seconds to a minute, flash in the pan style, we have searing hot meat that is now medium to well done.  Every member of Team BRK knows how to do it.

Here are two ways we have used the meat in the last 24 hours…


Beef Strips over Red Cabbage with Pistachios and Sautéed Carrots
I placed my beef strips over Red Cabbage Salad with Pistachios and a side of Sautéed Carrots (I’ll share that recipe next week).  Here’s what I did. After I cooked the meat and while it was resting, I sliced and salted the cabbage then ran out the door to get the kid from tutoring.  When I came back, the meat was ready for slicing and the cabbage was ready for draining. Small bits of time can allow you to get many passive cooking things done.  The kids (the NonP’s- Non-Paleos) were offered the same meal with leftover Rice Pilaf from Monday Night, made without the noodles to keep it gluten-free.  You see I used the word offered there. Sigh. The NonP’s are getting there, slowly, but getting there. When Himself and I got back from CrossFit, I took several slices of the beef for each of us out of the fridge and did a flash in the pan reheat. The meat was still fresh and tender, so don’t let the word reheat turn you off.  This was a fantastic Paleo meal for two Paleo Heads.


Pear and Spinach wrapped in Beef Strips
I coached the 6 and 7 am CrossFit classes yesterday, so this made a refreshing post workout meal and breakfast.  I like to be sure and get a nice bit of protein post workout, and this beef is a perfectly lean protein.  If I had arugula, I would have used that too.  Get richly colored veg in your diet as much as possible, even if it is in little bits like this.  Because I had the beef already prepared, this meal went together in 5 minutes (score!)

What do you think? Will you make this your new healthy habit?  Don’t do beef? Jars of shredded, roasted chicken work wonders too.


  1. Cara
    Posted April 19, 2013 at 9:00 AM | Permalink

    Your site is like a breath of fresh air to me. Love love love it.

    • Robin Sue
      Posted April 19, 2013 at 11:40 AM | Permalink

      Thank you!!

  2. jenn
    Posted April 19, 2013 at 1:39 PM | Permalink

    this is just the thing i need, since by the time i come home from my 4:30-10:30a shift at sbux, i’m ready for some protein and don’t want to expend a lot of effort!

    thanks for sharing!

  3. Posted April 22, 2013 at 7:02 PM | Permalink

    This is an excellent idea. I never thought of using mason jars as short term storage either…another good idea. Thanks.

  4. Barbara Godsey
    Posted April 23, 2013 at 3:50 PM | Permalink

    how do you prevent that heated again taste?

    • Robin Sue
      Posted April 23, 2013 at 4:45 PM | Permalink

      Hot skillet, place meat in the skillet, stir-fry about 30-60 seconds. Always fresh tasting.

  5. Posted April 24, 2013 at 12:16 PM | Permalink

    I puffy heart London Broil but my hubs isn’t a fan. I agree with flank steak – t.v. chefs are always talking about it being an affordable protein – but it doesn’t sell less than $8 a pound in my neck of the woods – London Broil though? This week is on sale for $2.99 a pound! #winning!

    I am totally going to make this for myself next week = I need to cut down on my carbs anyway! 😀

  6. Posted June 16, 2013 at 8:39 AM | Permalink

    London Broil is definitly underrated. I like to use it for stir-fry and fajitas. Also for salads. For that, I usually grill it.

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