LONDON BROIL
A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds.
Provided by Stella
Categories Meat and Poultry Recipes Beef Steaks
Time 4h20m
Yield 3
Number Of Ingredients 9
Steps:
- Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
- In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
- Preheat grill for hot heat.
- Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 2.4 g, Cholesterol 112.8 mg, Fat 32.5 g, Fiber 0.2 g, Protein 44.6 g, SaturatedFat 5.9 g, Sodium 1192.3 mg, Sugar 0.1 g
LONDON BROIL SAUCE
This sauce is so good, my friends and family request it for special occasions.
Provided by GAYLE MORRIS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the beef gravy, Italian-style salad dressing, ketchup and dry onion soup mix. Pour over London Broil before roasting.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 21.3 g, Cholesterol 5.7 mg, Fat 17.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.1 g, Sodium 2195.9 mg, Sugar 13 g
STEAK SAUCE LONDON BROIL
This one has only three ingredients, and couldn't be easier! Prep time does not include marinating time.
Provided by yooper
Categories Steak
Time 13m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine 1/2 cup of the steak sauce and the London Broil in a large resealable plastic bag; seal and marinate in refrigerator for at least 1 hour and up to 8 hours.
- Stir together the remaining steak sauce and the mustard in a small bowl; set aside.
- Preheat grill to high; remove steak from bag, discarding marinade.
- coat rack of grill with cooking spray and cook steak, turning once, to desired degree of doneness, 8 minutes for medium-rare.
- Serve thinly sliced steak with the mustard steak sauce.
Nutrition Facts : Calories 182.7, Fat 8.6, SaturatedFat 3.4, Cholesterol 73.7, Sodium 179, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 24.5
LONDON BROIL WITH STEAK SAUCE GRAVY - RACHAEL RAY
Make and share this London Broil With Steak Sauce Gravy - Rachael Ray recipe from Food.com.
Provided by Valerie in Florida
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Turn broiler on.
- Brush meat with Worcestershire and season with salt and pepper.
- Cook London broil on top rack for 6-minutes on each side, for medium rare to medium doneness.
- Remove meat from broiler and let it rest 5-minutes.
- Place a small skillet over medium heat.
- Melt 2-tablespoons butter, add finely chopped shallot, cook 2-minutes, then whisk in flour and cook 1-minute.
- Add 2-cups beef broth to the pan and bring to a bubble.
- Reduce the broth 2-minutes and then add 1/4 cup steak sauce and black pepper, to taste.
- Very thinly slice the meat on an angle against the grain.
- Serve with mashed potatoes and veggies!
LONDON BROIL WITH STEAK SAUCE GRAVY, SMASHED CAULIFLOWER WITH CHEESE, HAM AND RED CHARD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
- Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness.
- While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add oil, 2 turns of the pan, and ham. Sear ham and caramelize at edges, 2 minutes.
- Add chard and wilt the greens into the pan then season with salt, pepper and a dash of nutmeg, optional. Cook 5 to 7 minutes more, turning frequently with tongs then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish.
- Remove meat from broiler and let it rest 5 minutes.
- Place a small skillet over medium heat. Melt remaining 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Reduce the broth 2 minutes then add 1/4 cup steak sauce and black pepper, to taste.
- Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp ¿ the thinner the better!
- Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat.
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- If you do it with the marinade, put the London Broil Steak in a gallon sized zip lock. Add 1/4 cup red wine, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 pinch red pepper flakes and 1 teaspoon dried basil. Close the bag and shake it all together. Unzip the bag a little and fold it up squeezing as much of the air out as you can and zip it closed.
- Let it rest in the fridge for from just an hour or as long as overnight, whatever you have time for. If you go without the marinade just sprinkle all of those dry ingredients on both sides and outdoor grill or stovetop grill or skillet the steak.
- The veggies are real easy but they will take a little longer than the steak so let's get them going. Rinse off and pat dry two medium size potatoes and one large zucchini. Set the oven at 400°F/204°C. First cut the potatoes lengthwise into wedges and put them into a ceramic bowl. Then into the microwave for 3-4 minutes or until they just begin to get the slightest bit soft.
- While the potatoes are getting zapped cut the ends off off the zucchini then in half cross ways then each half into four pieces lengthwise. Put the potatoes and the zucchini into a baking pan lined with aluminum foil. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon each of salt and black pepper and 1 tablespoon of grated parmesan cheese. Toss it all together until all the veggies are coated. Spread them out and turn them so that the pointy sides are pointing up. Then sprinkle another tablespoon of grated parmesan on them.
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