Peppery London Broil Recipes

PERFECTLY TENDER LONDON BROIL

Steps:

• Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. Add the steak and let marinade for 2 hours or overnight.
• Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.
• Let the steak rest for 10 minutes and slice

GRILLED PEPPERY LONDON BROIL

Steps:

• Place meat in glass baking dish large enough to hold comfortably. Evenly season flank on both sides with salt and pepper. Whisk together lime juice and oil in small bowl and pour over meat. Rub in marinade. Turn meat over to coat. Cover and refrigerate for 3 hours.
• Heat grill to high. Brush grill well to clean and wipe with oiled paper towel. Lift meat out of marinade and blot dry with paper towels. Place meat on grill and cook 4 minutes per side for medium rare. Remove from grill and let rest in warm place ten minutes before carving, then carve across the grain into very thin slices. Place slices on serving platter and pour over any accumulated juices. Serve.

PEPPER CRUSTED LONDON BROIL

Steps:

• Wipe the London Broil with a damp paper towel and pat it dry. Place the meat in a dish and cover it with a marinade prepared from the red wine and the garlic, and allow it to sit for 2 hours. Preheat the broiler. Place the remaining ingredients in a spice mill and process until they are coarse powder. Remove the London broil from the marinade, sprinkle it with the powder on all sides until it is well coated, place it in a broiler-proof pan and cook for 5 to 7 minutes on each side, or until it is medium rare. Slice diagonally and serve.

DRY-RUBBED LONDON BROIL

Steps:

• Make the dry rub. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices. (Mixture will keep in an airtight container, out of the light, for a few months.)
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
• Apply the dry rub to the exterior of the London broil, massaging it into the meat. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill. Cover the grill and let cook for 8 to 10 minutes.
• Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat. Let the meat sit on a cutting board for 5 minutes or so before slicing.

PEPPERY LONDON BROIL MARINADE

Steps:

• Stab that flank, with a dinner fork, creating holes.
• Combine garlic, salt, pepper and Worestshire sauce in a large sealable bag.
• Add steak, shake, and marinate in fridge for 4 hours, turning once.
• Grill or broil to your temperature preference.

LONDON BROIL WITH CRISPY POTATOES AND PEPPERS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil; set aside.
• In a large skillet, heat cup oil over medium. Add potatoes and cook, turning frequently with a thin metal spatula, until golden and crisp-tender, 15 to 20 minutes. Add peppers; season with salt and pepper. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
• Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper. Broil, turning once, until medium-rare (an instant-read thermometer inserted in thickest part should register 130 degrees), 10 to 15 minutes. Transfer to a plate, cover loosely with aluminum foil, and set aside to rest, 5 to 10 minutes. Thinly slice beef against the grain, and serve with vegetables.