It's a thick enough to hold a ton of flavor but it's also very lean and easily shredded.
I was first introduced to London broil by my mother-in-law who makes her pepper steak with it.
I love it.
It does have a unique "roast" like flavor that is hard to mask, but I found the key to this dish is the lime. It makes this roast a flavorful mexican fiesta in your mouth.
This dish is simple, high in protein, clean eating, and DELICIOUS!
2lbs London broil, frozen
1tbs garlic powder
1/2 chili powder
2 cups stalk (chicken, beef, veggie, your choice)
1/2 onion, minced
1 tbs vinegar
1 4oz can of diced green chilies
2 limes, juiced
*optional sweet potato
Place frozen* London broil, stalk, seasonings, vinegar, chilies and onion in the slow cooker.
Set on high for 3-4 hours then turn to low for another 3 hours.
Take two forks and shred the cooked meat.
Squeeze the two limes over the shredded beef and stir.
* If your london broil is thawed cut the the cooking time down to just 3-4 hours in the crock pot.
* If you don't have a crock pot, cut the London broil into thin strips then place them in a large pot over medium heat. Cook the meat all the way through and then all all the ingredients, except the lime. Bring to a boil for 2 min then let simmer for 20-30 min until everything is mixed in. Squeeze the two limes over the meat and shrewd more as needed.
Use to make delicious tacos or top it on a spicy sweet potato
Spicy Sweet Potato
1 sweet potato
1/16 cayenne pepper
1/4 tsp garlic powder
Poke holes in the sweet potato with a fork and then microwave for 3-5 min.
Carefully cut it open (the steam from the inside can burn) and scrape the insides away from the skin. Place the insides in a small bowl with the cayenne pepper, and garlic powder.
Smash it all together with a fork.