Herb Crusted London Broil

Herb Crusted London Broil

We got our first real snow this week -- a heavy slosh that dripped down from the roof tops the minute the sun came up. I'm not that into the cold, but I've been looking forward to snow. Not the sloshy kind, but the fluffy kind that makes everything look pristine and sparkly. 

Herb Crusted London Broil

Big snow storms are an excuse to stay holed up in your home, wrapped in a blanket, and sometimes that's just what you want. Big snow storms are an excuse to bring out your inner kid, and have a snow ball fight. Twelve and a half years ago we had one of those storms -- a storm that sticks in my mind as impossible to beat. It was the heaviest snowfall the area had had in over 90 years. Still, I'm sure I remember the drifts as twice their actual size. 

It's like a picture in my mind: me, my mom and a few friends working together to pack snow into a blue plastic tub (it was a recycling bin) and then turning the tub upside down to form the next brick of our igloo.  Meanwhile, my stepdad tested the limits of his favorite four-wheeling vehicle, driving it up and down the block and through the ever growing snow drifts. 

The thing about that storm: everyone was out. No one stayed in their house. Up and down the street, in every yard, someone was out being a kid (whether they were a kid or not). It was snowiest, coldest and most memorable block party I've ever witnessed. 

Herb Crusted London Broil

This week's snow is a far cry from that blizzard, but I'm always one to replay the past in my mind. With the Colorado sunshine peaking out over the horizon around 6:45, this storm didn't have a chance. Today, all that's left is a few patches of ice in shady spots that the snow can't reach. Still, it's like a beacon for winter, and the snowy days to come. 

Herb Crusted London Broil

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

London broil is often a cheap cut of meat, but this final dish is always elegant.

Serves: 5   |    Total Time:


  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup dry red wine
  • 1 tablespoon fresh rosemary, minced
  • Salt & Pepper
  • Roast:
  • 2 tablespoons rosemary
  • 1 tablespoon thyme
  • 1 tablespoon sage
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 pound London broil


  1. Combine ingredients for marinade in a contain just big enough to fit the beef. Place the beef in the marinade, cover with air-tight lid (or plastic wrap) and place in fridge for 4-6 hours.
  2. Turn the oven to the high broil setting. Remove roast from fridge, and drain marinade. Combine herbs with salt and spices on a flat plate. Roll the roast in the herb mixture so that it is well coated. Place in baking dish.
  3. Place meat on top shelf of oven, and bake for 5 minutes. Flip roast, and cook for 5 minutes more. Check for doneness: use a fork and knife to cut into the middle of the steak. If you like your meat pink, it should be ready — if you prefer it more well done, you may need to return it to the oven. Cooking time may vary depending on thickness of roast.
  4. Remove from oven and allow to cool 5 minutes before serving. To serve, slice against the grain of the meat into thin, 1/4 centimeter slices. Great with Worcestershire sauce, any kind of mash, or roasted veggies! And don’t forget the wine.