One London Broil 3 ways (feeding 4 each time)

I have lots of people ask how I afford to shop at THE FOODSHED, being everything is grass fed, organic etc. Well it is simple, dollar for dollar their prices are typically no more then a quality grocery store. "So if  the cost of food is the same, why go there?" Would be the next question, my answer, I love food that tastes as it should, keeping money locally, knowing where my food comes from, if I have a question these hard-working farmers will answer directly. Sounds like good quality customer service, oh yeah did I mention Shalumis and her band of merry volunteers? Service with a smile, some chatting and genuine concern that you are pleased with your purchase. Life is good...

Grilled London Broil

1 3 (ish) lb Sunnybrook Farm London Broil
Kosher salt
Ground Black Pepper

Preheat grill on high. Season both sides of roast liberally with salt and pepper.
Place roast on grill,  reduce heat to med/low close lid, do not move for 6-8 minutes. (if you try to move or turn it too soon, it will tear the meat). Flip roast and grill for an additional 6-8 minutes or an internal temperature of 140-145 degrees F (or your desired doneness). Remove to a cutting board, tent with foil and rest for 10 minutes.

Meal #1: Salad for 4

16 slices of grilled London broil, sliced thinly on a bias
1 red or green lettuce head, chopped and divided evenly among 4 dinner plates
1 c cooked red kidney beans
2-3 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground curry
1/4 tsp cayenne (optional)
4 oz Jones family feta or Mountain view feta cheese, crumbled
4 hard boiled eggs
Dressing of choice

While meat is resting, in a skillet heat oil over med/high heat. Add kidney beans and spices. Stir to combine. Continue to cook until beans take on a crispness, 4-6 minutes, stirring to prevent burning.
Meanwhile, place for slices of meat on each bed of lettuce, cut eggs into quarters, and place 4 quarters on each plate. Sprinkle each salad with 1 oz feta, when beans are crisp, divide evenly among each salad. Serve with dressing of choice.

Meal # 2: Grilled Steak and cheese Sandwich

1 12" french baguette, split in half
olive oil
salt
gr. black pepper
16 thinly sliced London broil, at room temperature
1 6-oz Maple hill creamery simply Greek yogurt
2 tbsp fresh grated horseradish
1 c grated Mountain view Mountaineer cheese

Drizzle olive oil over each half of bread. Season with s/p. Grill (broil or toast)cut side down until nicely crisp and golden, about 2 minutes. Flip to grill top. On cut half arrange meat evenly across, sprinkle with cheese, close lid of grill, let cheese just melt. Remove from grill, drizzle with horseradish yogurt, cover with top half. Cut evenly into 4 sandwiches.

Meal # 3 London Broil Breakfast skillet

3 potatoes, diced into 1" cubes
1 walla walla onion, diced
1 clove of garlic
2-3 tbsp leaf lard (Gaia's breath or your own rendered)
remaining London broil, diced finely
kosher salt
black pepper
4 eggs
pinch of Hungarian paprika

In a large cast iron skillet over med/high, melt lard. Add in onion, garlic, saute for 1-2 minutes. Add in potatoes. Season with salt and pepper. Let potatoes fry until just golden, then add in diced London broil. Stirring to combine, continues to cook for and additional 5-10 minutes. Carefully crack one egg at a time, and place evenly over potatoes. Cover and let cook for about 10-12 minutes, or until eggs are just set, sprinkle with paprika. Divide among for plates. (I like mine with some hot sauce, or spicy tomato jam.)