This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce. See the end of the post for details on the prizes and to enter to win!
Summer is quickly approaching and that means we’ve been outside grilling! I’m pretty sure that there was no spring this year. We went from cold, crappy weather to blazing hot in about a span of a week. So it’s been pretty warm for the past month. I am excited about that though because I love grilling for dinner!
Grilling is great because there is little clean up. I often thaw a piece of meat in the refrigerator, marinate it over night, and then throw it on the grill the next day. This Grilled London Broil was a snap to make. The only thing I have to caution you about is to try and get a piece of meat that is of even thickness throughout. Whenever one side is thick and the other is thin it’s really hard to grill it.
London Broil isn’t the most tender cut of meat but it’s one that does well in a marinade and then cooked on the grill. I made a simple marinade of olive oil, red wine vinegar, garlic, and Adams The Great Steak of Texas Seasoning. I mixed the ingredients together in a baggie and then put the London Broil in it and let it marinate over night.
When it was time to grill the steak we preheated our gas grill to medium high heat and then cooked the meat. It’s important to only turn steak once when it’s on the grill. We let the London Broil cook on one side for 3-5 minutes then flipped it and let it continue cooking until the temperature in the middle of the steak read 125 degrees.
It’s also important to let a steak rest for 5 minutes before cutting it so that the juices do not all run out of the meat. The meat will also continue to cook during this period of time so I pull the beef off at 125 and it usually comes to 130 or 135 degrees by the time I cut it. Make sure you slice the London Broil against the grain.
The London Broil was juicy and so flavorful. The marinade was bold and had a lot of flavor. I could taste the black pepper, salt, and garlic along with a few more exotic flavors. We served it with grilled baked potatoes for the perfect summer meal.
- 2 lb. London Broil
- ¼ c. olive oil
- 3 T. red wine vinegar
- 3 T. water
- 3 T. Adams The Great Steak of Texas seasoning
- 3 garlic cloves, minced
- 1 T. smoked paprika
- In a large gallon sized zip top baggie combine the olive oil, red wine vinegar, water, Adams The Great Steak of Texas seasoning, garlic, and paprika. Mix well to combine.
- Add the London Broil to the baggie, seal it, and marinate over night.
- When ready to cook heat a has grill to medium high heat. Remove the London Broil from the marinade and put it on the grill. Cook for 3-5 minutes then flip it over.
- Continue cooking for 15-20 minutes depending on the thickness. Check the temperature and remove the steak when the internal temperature has reached 125-130 degrees.
- Allow the beef to rest for 5 minutes then slice it against the grain.
Check out these great prizes you can win!
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
See what the bloggers served up Monday for #BBQWeek
Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n’ Cooks
Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
Chicken and Asparagus Grilled Pizza by Jolene’s Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor’s Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin’ For Taste
Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
Grilled Caesar Asparagus by 4 Sons ‘R’ Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
Grilled London Broil by Hezzi-D’s Books and Cooks
Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen’s Kitchen Stories
Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
Meat Lover’s Kebabs by Cindy’s Recipes and Writings
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.