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London broil, kale and butternut squash…a menu and how to do it

April 29, 2012
Breakfast of last nights delectable left-overs

Breakfast of last nights delectable left-overs

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The menu:

Roasted butternut squash:

Peel (I use a potato peeler) and cube a butternut squash. Roast on high tossed with chopped garlic, salt and pepper in lard (use your preferred fat/oil here). Stir a few times while they are browning. Once soft and browned toss with fresh finely minced mint (the more the better!).

Steamed Kale

Steam kale, toss with olive oil and lime

Grass-fed, pastured London Broil

Marinate the beef for several hours (up to 24–the more the better). I used 1/4 cup red wine, 1/4 cup red wine vinegar, 1/4 cup Tamari, minced garlic (I used about 6 cloves), a generous amount of fresh minced rosemary, thyme and oregano and fresh ground black pepper. Put it all in a plastic bag and moved it around/turned it over every hour or so for 6 hours. (I saved the garlic and herb bits from the marinade and put it on the meat while grilling)

I then grilled it on high in a foreman grill type thing for about 14 minutes. (Would be ideal on a real outdoor grill and a broiler could work too). It was a large London Broil a bit over 3 lbs so yours may need more or less and then cook to desired doneness too!

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