LONDON BROIL WITH CHERRY SALSA
When I was younger I would go over to my twin best friends' house for sleepovers periodically. The main event for dinner was always London broil. To be quite frank, it didn't have much going on flavor wise, but the love I felt from their family shined through. This is an ode to that, with my own twist.
Provided by Kwame Onwuachi
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the London broil: Combine the olive oil, vinegar, garlic, jalapeño, lime juice, cilantro stems, salt and pepper. Place the mixture in a large resealable plastic bag, add the steak, and seal. Refrigerate for 24 hours if time allows.
- Remove the meat from the marinade. Discard the marinade. Dry the meat and bring to room temperature.
- Meanwhile, make the cherry salsa by combining all ingredients. Season to taste. Set aside.
- Heat a large heavy-bottomed skillet over high heat. Season the steak with salt and sear for about 7 minutes on each side, until the internal temperature reads 130 degrees F. Transfer to a cutting board, tent with foil, and let rest about 10 minutes.
- Thinly slice against the grain, and serve with cherry salsa.
LONDON BROIL WITH CHERRY-BALSAMIC SAUCE
London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade. Ours does its job and then doubles as a sauce when simmered with some shallots. Use any steak leftovers on top of a salad or in a sandwich with fresh spinach leaves.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
- Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
- While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
- Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
- Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.
SUNNY'S EASY GRILLED LONDON BROIL WITH TOMATO AND FENNEL SALAD
Provided by Sunny Anderson
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the steak: In a small bowl, mix together the chili powder, salt and pepper. Sprinkle it all over the London broil and rub. Wrap tightly with plastic wrap and rest for 2 hours.
- For the salad: In a large bowl, add the tomatoes, parsley, fennel bulb and fronds and garlic. In a small bowl, whisk together the agave nectar, red wine vinegar, olive oil, a pinch of salt and a few grinds of black pepper. Pour this mixture over the vegetables and toss. Rest at room temperature, tossing halfway through, for about 2 hours.
- Preheat a grill to high heat and leave one side of the grill off for indirect heat. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat of the grill and cook for 5 to 6 minutes. Flip the steak, moving it to the indirect heat side, close the grill and cook until the internal temperature registers 130 degrees F for medium rare. Remove from the grill, cover gently with aluminum foil and rest for 10 minutes.
- Slice the meat against the grain, top with the tomato salad and serve.
BEST LONDON BROIL EVER!
Very easy, very tasty, very tender London broil. A great meal with hardly any effort!
Provided by LSERAMONE
Categories Meat and Poultry Recipes Beef Steaks
Time 2h5m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
- Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 8.1 g, Cholesterol 80.1 mg, Fat 10.4 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 3.9 g, Sodium 383.7 mg, Sugar 4.6 g
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!
EASY LONDON BROIL
A mild marinade prepared with lemon juice, thyme and oregano seasons this easy London boil recipe. It feeds a family of four with lots left over to enjoy in satisfying second-day dishes later in the week. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- With a meat fork, pierce holes in both sides of steaks. Place in a shallow dish. Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Turn to coat; cover and refrigerate 6 hours or overnight., Preheat broiler. Drain and discard marinade; place steaks on a broiler pan. Broil 6 in. from the heat, 6-8 minutes. Brush with butter and turn. Broil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6 minutes longer.
Nutrition Facts : Calories 247 calories, Fat 13g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 313mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
LONDON BROIL I
'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round.
Provided by Char Finamore
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 3.8 g, Cholesterol 75.4 mg, Fat 9.1 g, Fiber 0.4 g, Protein 30.1 g, SaturatedFat 2.1 g, Sodium 1313.5 mg, Sugar 1.5 g
MARVELOUS MARINATED LONDON BROIL
This steak turns out moist and flavorful. I found this recipe in my local newspaper many years ago.
Provided by Chris from Kansas
Categories Steak
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pour the honey into a 2-cup glass measure. Microwave the honey, uncovered, at high, 30 seconds to make it pour easily.
- Remove the measure from the microwave and add the oil, Worcestershire sauce, soy sauce, lime juice, garlic and onion powder. Whisk to blend well.
- Place the meat in a gallon-size zipper-top plastic bag. Whisk the marinade once more and pour it over the meat. Seal the bag and turn the bag several times to cover the meat with marinade. Refrigerate 8 to 24 hours, turning the bag at least once, if possible.
- Turn on a gas grill to medium high.
- Remove the meat from the marinade and discard the marinade. Grill the meat, covering the grill to the desired doneness, 7 to 10 minutes per side for medium-rare, depending on the thickness. Do not overcook.
- Remove from the grill and slice across the grain. Serve at once, or let stand until ready to serve. Refrigerate leftovers, covered, up to 3 days.
Nutrition Facts : Calories 273.1, Fat 14.5, SaturatedFat 4.6, Cholesterol 46.5, Sodium 199.5, Carbohydrate 11, Fiber 0.1, Sugar 9.6, Protein 24.3
GREEK INSPIRED LONDON BROIL
Inspired by my favorite Greek restaurant and the wonderful Gyros they serve. From my food blog at: http://www.comfortcookadventures.com/2013/05/meat-and-potatoes-greek-style.html
Provided by Mary Cokenour
Categories Meat
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together half each of basil and oregano; the garlic, olive oil, vinegar and lemon juice. Before placing the meat inside a resealable plastic bag, lightly score both sides with a sharp knife diagonally against the grain. This will allow the marinade to seep more easily into the meat, and can be used as a guide for slicing later on. Pour the marinade over the meat, massage it onto the meat, seal the bag and refrigerate for two hours; after one hour, turn bag over.
- Also after one hour, prepare the "salsa" by lightly combining the tomatoes, shallot, olives and remaining half teaspoon of the basil and oregano; cover with plastic wrap and refrigerate. Add the feta cheese to the mixture just before serving with the meat.
- Line a roasting pan with aluminum foil, spray the rack with nonstick spray and insert into the pan. Take the meat out of the bag (discard the bag and excess marinade), place on the rack and place the pan on the center rack inside the oven. After 20 minutes, turn the roast over; after 15 minutes the meat will be rare, 20 minutes for medium-rare. Remove to a cutting board and let it rest for 5-7 minutes to allow its juices to settle within itself before slicing; slice against the grain and thinly. Serve with the Greek "salsa".
Nutrition Facts : Calories 357.4, Fat 22.5, SaturatedFat 6.9, Cholesterol 103.8, Sodium 237, Carbohydrate 3.9, Fiber 0.9, Sugar 1.2, Protein 33.6
STUPENDOUS LONDON BROIL
So easy! So delicious! An experiment I tried once, and the family has asked for it again and again. To feed more people, buy a larger cut of London Broil.
Provided by Knitting Granny
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large, heavy saute pan over medium high heat.
- When hot, add oil and swirl pan to cover bottom of pan completely.
- Salt and pepper one side of the London Broil.
- Place seasoned side down in the prepared pan.
- Salt and pepper the remaining side and add a splatter screen to the pan.
- For medium-rare, saute meat for three minutes on the first side.
- Turn and saute for three and a half minutes on the other side.
- For more well-done meat, saute four minutes per side.
- Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees).
- Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
- Stir just until onions start to wilt.
- Pour in wine and add bouillon paste.
- Stir up any browned bits and boil until liquid decreases by half.
- When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.
Nutrition Facts : Calories 91.4, Fat 3.8, SaturatedFat 0.3, Sodium 10.1, Carbohydrate 5.7, Fiber 1.4, Sugar 2.3, Protein 2.4
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
PRESSURE-COOKER SALSA LONDON BROIL
I love using my pressure cooker for this recipe because it comes together so quickly but still has that long, slow-cooked flavor. The veggies semi-melt into the sauce to give it an added savory taste and the lime gives it a pleasant finish. -Ann R Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut steak into thirds; place in a 6-qt. electric pressure cooker. Add salsa, sweet potato, carrot and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally. , Slice roast. Serve with vegetables. Garnish with lime wedges and if desired, chopped cilantro.
Nutrition Facts : Calories 239 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 503mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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LONDON BROIL WITH CHERRY-BALSAMIC SAUCE RECIPE - WEBMD
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- Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
- Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
- While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
- Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
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