I really, really love when London Broil is on sale. This week’s deal is to good to pass up! Not only is the price AMAZING, but it feeds a crowd.

I know it can also be an intimidating piece of meat, and if your wondering what to do with it I have some fail proof tips that will help you make the best Grilled London Broil.

Score the meat. First you want to score your meat on both sides. (That’s just tiny diamond shape cuts throughout the meat on both sides.) It helps tenderize the meat and helps it cook evenly.

Marinade the meat. Honestly the longer the better (up to 24 hours), but it’s totally fine if you just have 30 minutes or so. I used Harris Teeter’s Marinade. They are the BEST! This was the Steak & Chop Marinade.

Let it rest. Let your meat sit out for 15 minutes before cooking so it is not extremely cold. This helps with even cooking. 

Heat the grill. Make sure your grates are greased and bring the grill to medium heat. 

Cook. Cook for nine minutes on one side, flip the meat and cook for nine minutes on the other side. I closed the grill left it cooking, took the kids out to the swing set, came back flipped the meat, and then made a quick salad. It literally cooks itself! 

Let it rest (again). The most important part is to let it rest for 10 minutes before you cut it. That ensures all the juices are kept inside. 

Cut & Serve. Make sure you have a sharp knife and you cut the meat at an angle. Keep the strips thin for the best presentation.

That’s it! It’s seriously good. You can thank me later 😉

Enjoy!

Looking for more cooking inspiration? Check out my latest Deals to Meals

I love the presentation of a roast chicken. It looks SO beautiful on the table and looks like I worked all day in the kitchen. I know they can seem intimidating to cook, but they aren’t. Trust me. You got this. This is coming from the girl that two years ago wouldn’t touch any chicken that wasn’t boneless and skinless!

After you try this recipe you will never want to spend money on a rotisserie chicken again. When you taste the crispy outside of this chicken followed by a juicy piece of chicken on the inside this recipe will make its way to the weekly rotation.

This week Whole Chickens are just 69¢/lb through 10/11, with a limit of 4. Buy 4. Fill the freezer! Each chicken is around $3.50 – $4.00. 

Ingredients

3 Lemons (or lemon juice)
2 stalks of celery
3 tablespoons softened butter
1 tablespoon minced garlic
1 teaspoon paprika
2 teaspoon salt
1 teaspoon black pepper

Prep Your Seasoning

Cut two lemons in slices and celery and place it in the bottom of the skillet. I used my cast iron 15 inch skillet like this one. If you don’t have one, you NEED one. I cook in it almost daily. 

Next in a bowl combine the juice of one lemon, softened butter, garlic, paprika, salt, and pepper in a bowl. Mix well.

Prep Your Chicken

Take your chicken out of the plastic. Make sure you do this in the sink. I put a grocery bag in the bottom of the sink and then open the chicken. There are a lot of juices in there! 

I know it’s almost Halloween, but I will spare you the gory pictures.. ok maybe not gory, but you get the idea. Your going to have to get the giblets out. I hate this part, but the easiest way I have found is to keep the chicken in the grocery bag and set it up right so the cavity is facing down. Let your chicken do a little dance up and down and usually they just fall out. And if it makes you woozy like me quickly tie the bag and throw it away!

I then turn the chicken over and cut it right down the middle. It’s pretty easy with a good knife. I find that the chicken cooks more evenly this way, but it’s totally optional. Open the chicken up and place it in the skillet.

Baste the chicken with the butter mixture. Preheat the over to 350. Cook for 65 minutes. Let it rest for a few minutes before you slice into it.

That’s it! (Bonus, the butter sauce is amazing! Boil some noodles and put this sauce on them and serve them as a side dish.)

Enjoy!