When it comes to beef I have to say that I don’t eat it that often, maybe 1-2 times a week at max, but there is something about grass fed organic beef that just makes for great dinners. Paired with a glass of red wine and it’s a meal I will look forward to having after a work week or a long day at the office. I used to be very intimidated to make beef since many times you can over cook it, under season it or just get it all sorts of wrong. My husband loves beef (as most men do) so I am always worried it will come out terrible, but this night when I made some grass fed london broil in the oven he ate almost the entire thing himself (with the help of my tiny Yorkie dog as well). I can have a few small pieces and then I am satisfied, but the two of them gobbled it all up. I had posted about it on one of my social media channels and people quickly asked how I made it so I did it again and this time took photos so I could document and share it with you. I hope you enjoy making this dish and other healthy dinner options from my blog.

The first thing to do is pick a great piece of meat. When it comes to beef I don’t really go for it much but when I buy it I go for grass fed beef and organic if it’s available. I think it has a very different taste and texture than other beef. Trader Joe’s and Fairway Market carry grass fed organic beef so when I do buy any I usually go there. I will preheat the oven to “BROIL” which in my oven I believe is 500 degrees. In the meantime while that gets warm I spray a baking sheet or cooking sheet with Trader Joe’s Italian Olive Oil Spray. Then it is time to season the meat. I keep my pantry stocked with the best seasonings and they are all below:

I love to use for red meat a combination of black pepper, pink himalayan sea salt and Trader Joe’s Poultry rub. The best way to marinade I have found is to poke a few tiny holes into the meat using a sharp knife to allow the seasonings to go into the meat while cooking. It looks a bit creepy to do, sit and stab your meat, but it works.

Once the marination process is done I let the meat sit until the oven is at the max temperature. Once that is ready to go the meat goes into the oven for 25 minutes. I check on the meat around 20 minutes to see how brown it has gotten, I like my meat to be medium to medium well but I take it out at medium since meat will continue to cook a few minutes after it has been removed from the heating source and then I just let it sit.

After I remove it at around medium I cut the meat up into tiny slices, add a bit more seasoning and back in the oven it goes until almost all the pink is gone and then I put a little bit of vegetable broth into the cooking sheet to keep the meat moist and tender while it sits. This allows it to suck up the broth and taste super delicious!

While it is going back in the oven I prepare my vegetables because I know they only need about 10-15 minutes in the oven. This evening I used some cut asparagus spears with a bit of organic olive oil, garlic salt and some Bragg’s Nutritional Yeast Seasoning. I also used some shredded brussel sprouts and put them both in one dish, drizzled on some organic vegetable broth and let them cook in the oven with the beef.

I love garlic so I use it in place of salt sometimes for flavor and on green vegetables its amazing. So those two things went into the oven and came out amazing. I love aspargus and brussel sprouts, though I will say brussel sprouts can tend to bloat you so be careful and mindful of that.

Once completed find a wine glass, pour yourself some vino and then dig in! This is a tasty dish, high protein with lots of fiber from the vegetables. If you want to add carbs feel free to add a sweet potato or some brown rice. Bon Appetite!

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