Last week I was shopping at one of our local markets when I came across my favorite section of the store–the reduced meat aisle. I am sure some of you are wondering what a “reduced meat” section is. Well, to put it simply it is an area that has different cuts of meat that are close to their expiration date. They are usually marked down as low as 90% off which is a steal. I LOVE to stock my chest freezer with these meats, and use them throughout the weeks.
During my market trip I was able to score three packs of london broil steak for like $4? I knew I would have to use them asap or freeze them so I decided I would cut them into strips (with the meat grain), marinate them, and then grill them. You can pretty much turn any beef cut into a decent cut with the right marinade, and cooking technique. The steak strips I made were ideal for fajitas, stir fry, or in this case a lean salad topper for my Pesto Parmesan Grilled Steak and Spinach Salad.Â
A few tips I use/do when working with lean, cheap cuts of beef are the following:
- Using a marinade with both oil and vinegar helps to break down the fibers in the beef that can be tough
- Always cut your beef strips with the grain
- Do not squeeze the beef when grilling
- Using them in a meal that has a sauce or dip helps to add moisture to them
Ingredients:
- London Broil Steak- 2 lbs cut into strips
- Spinach- 5 cups
- Parmesan Cheese-Â 3/4 cup + 2/3 cup
- Basil- 2 cups
- extra virgin olive oil- 1 cup divided in half
- Lemon Juice- 1 tablespoon
- Garlic-8 cloves minced and divided in half
- Apple cider vinegar- 3 tablespoons
- Minced Onion- 2 tablespoons
- Paprika- Â tablespoon
- Cilantro- 1/4 cup minced
- Sea Salt-pinch
Directions:
Pesto Parmesan Grilled Steak and Spinach Salad:
- Add the half cup olive oil, 4 cloves of garlic, onion, vinegar, paprika, cilantro, and sea salt to a zippered bag.
- Slice your steak into 1/2 inch thick strips with the grain of the steak
- Place steak into the zippered bag and marinade for 8-24 hours–the longer, the better
- For the pesto, grind the basil, lemon juice, parmesan cheese, garlic, and olive oil in a food processor until it is fully pureed. Store in an air tight mason jar or container in the fridge until you are ready to use it.
- Wash and pat dry your spinach leaves
- Grill your steak to your preference.
- Add steak to your bed of spinach, and add some pesto to the top; sprinkle with remaining Parmesan
Pesto Parmesan Grilled Steak and Spinach Salad
Ingredients
- 2 lbs *cut into strips London Broil Steak
- 5 cups Spinach
- 3/4 cup + 2/3 cup Parmesan Cheese
- 2 cups Basil
- 1 cup divided in half extra virgin olive oil
- 1 tablespoon Lemon Juice
- 8 cloves minced and divided in half Garlic
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Minced Onion
- 1 tablespoon Paprika
- 1/4 cups minced Cilantro
- 1 pinch Sea Salt
Instructions
- Add the half cup olive oil, 4 cloves of garlic, onion, vinegar, paprika, cilantro, and sea salt to a zippered bag.
- Slice your steak into 1/2 inch thick strips with the grain of the steak
- Place steak into the zippered bag and marinade for 8-24 hours--the longer, the better
- For the pesto, grind the basil, lemon juice, parmesan cheese, garlic, and olive oil in a food processor until it is fully pureed. Store in an air tight mason jar or container in the fridge until you are ready to use it.
- Wash and pat dry your spinach leaves
- Grill your steak to your preference.
- Add steak to your bed of spinach, and add some pesto to the top; sprinkle with remaining Parmesan Cheese
Jennifer says
My God, that looks delicious. I love the steak paired with the pesto and parmesan cheese. All that over a bed of spinach, and you’ve got a complete, healthy, tasty meal.
Ellen Christian says
Yum! This sounds like the perfect summer dinner. I love light meals.
Allison B says
Mmmm that salad looks really good. I’m more of a top my salad with steak than chicken kind of girl.