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