Marinated Grassfed Beef: London Broil


I’ve been reading a lot about the benefits of grassfed meats (health wise, environmental wise, and compassion wise) and wanted to try grassfed beef. Wholefoods had a special on london broil so I decided to try it out. You can usually find grassfed meats at specialty butcher shops, natural foods stores like Wholefoods, and from local farmers. It is more expensive than grain fed meat but there are several benefits, including more nutritious meat. Plus, if you only buy what’s on special you can usually purchase at the same price as regular meats. A good source for information is Eat Wild, I also highly recommend the book, Real Food by Nina Planck, Her website has a lot of good resources and the book is an intriguing look at our current food system and suggestions for eating a more balanced, real food based diet.

Local harvest, is a great website for finding local farmer’s markets and to find out if any CSA (Community Supported Agriculture) programs are near you. We  buy weekly vegetable packs from a CSA that provides local, seasonal, organic produce. It’s a great way to try new produce and support local farmers. September is Organic Harvest Month so it’s the perfect time to try new organic foods!

Okay, now back to the London Broil. I had read that grassfed beef can taste a bit different than grainfed beef because it is higher in protein and lower in fat. I marinated it for about 5 hours to help tenderize. I broiled it at high to about medium and it was a little tougher than what I would expect from grainfed but tasty nonetheless. After cooking (of course!) I found a good website with tips for cooking grassfed beef,, it suggests keeping rare to medium rare. That’s not my normal preference but perhaps next time I’ll give it a go.  So hopefully you’ll give grassfed meats a try as well.

Here’s the marinade I used, really tasty teriyaki flavor :

  1. Fill a ziplock bag big enough to fit your meat with 3 parts worcestershire sauce, 2 parts soy sauce, 1 part seasame seed oil, 1 part red wine vinegar, 1 tsp. ground pepper, 1 tsp. sugar.
  2. Make enough marinade to cover the entire piece of meat but it doesn’t need to be swimming.