Balsamic Marinated London Broil Steak with Pan-Fried Zucchini Noodles
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Ingredients
Balsamic Marinated London Broil
- lb 1.5-2London broil steak1
- 4 TBSP balsamic vinegar
- 4 TBSP olive oil
- 2cloves garlicminced
- 1.5tsp salt
- 1/2tsp pepper
Pan-Fried Zucchini Noodles
- 8-9 zucchiniends cut off
- 1tsp red chili pepper flakes
- 1-2cloves garlicminced
- salt and pepper to taste
- tablespoons Fewolive oil
Instructions
Instructions for London Broil
- Combine all ingredients in a large Ziploc bag and seal. Let marinate for a few hours in the fridge. (Meanwhile, get noodles ready–see below)
- Once the meat is ready, heat a few tablespoons of olive oil in a large skillet over medium-high heat. Place steak in pan and allow to cook for 6-7 minutes. Important: do not move meat. Let it sear! Flip meat over, cook another 5-8 minutes, depending on thickness. Mine was pretty thick so it took on the longer end. It’s important not to overcook London broil as it will get tough. Medium rare is perfect for this cut of meat.
- When the meat is done and crisped on the outside, pull out of pan and set aside to sit for about 10 minutes before carving. Another note: leave drippings in pan for noodles! Finish preparing the noodles while you are waiting:
Instructions for Zucchini Noodles
- Slice your noodles, whichever way you can. Put all the noodles into a strainer and sprinkle with some salt, toss to coat. Let sit for a 1/2 hour or so and allow the water to drip out.
- Add a bit more olive oil to the skillet with the drippings from the London broil over medium heat. Add remaining ingredients and stir continually until noodles are beginning to brown and are softened. Let all those bits of goodness from the bottom of the pan cook into the noodles. Eat promptly.