HORSERADISH CREAM SAUCE
Mix together Alton Brown's Horseradish Cream Sauce from Food Network for an easy condiment to go with roast beef and more.
Provided by Alton Brown
Categories condiment
Time 4h10m
Yield approximately 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
LONDON BROIL WITH CREAMY HORSERADISH SAUCE
From Ricky Lauren's The Hamptons. The horseradish sauce needs time in the fridge for the flavors to meld, so make it at the same time as the marinade.15
Provided by Brookelynne26
Categories Meat
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce: Whisk all the ingredients for the horseradish sauce together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.
- For the London Broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
- Remove the meat from the refrigerator and bring it to room temperature before cooking.
- Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6-inches below the heat source.)
- Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes.
- Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.
HORSERADISH SAUCE
This sauce is wonderful with London Broil or Prime Rib. It is also very good with Roast Beef. We use it on beef sandwiches like a spread.
Provided by CAROL46
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 3.2 g, Cholesterol 2.7 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 33.1 mg, Sugar 1.4 g
GRILLED CREOLE-SPICED LONDON BROIL WITH HORSERADISH BBQ SAUCE
Steps:
- Needle the London broil with a fork, stabbing it all over. Make a wet rub by mixing the oil, Worcestershire, soy sauce, and Creole Seasoning together. Give the steak a good rubdown. For best results, do this step in the morning for cooking at night, but you can get by with just 4 hours of marinating if you have to.
- Make up a batch of sauce. Heat the oil in a saucepan. Fry up the peppers and onions til soft, seasoning them with a pinch of salt and pepper. Throw in the garlic and cook another minute to soften it up a bit. Blend in the remaining 1 teaspoon pepper, the Mutha Sauce, Worcestershire, horseradish, cumin, and molasses. Warm the sauce up just before serving.
- Build a medium coal bed in the grill, or set the gas dial to medium. Dry off the steak and throw it on the grill. Turn it over every once in a while til it's a beautiful medium-rare (130° to 135°-see page 34), 20 to 25 minutes.
- Slice the steak thin across the grain, saving all those tasty beef juices to stir into the warmed-up sauce. Spoon the sauce over the sliced meat and it's ready to serve.
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
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
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LONDON BROIL WITH HORSERADISH SAUCE RECIPE | MYRECIPES
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5/5 (2)Total Time 3 hrs 25 minsServings 8Calories 450 per serving
- Prepare steak: Place garlic, salt, pepper and thyme on a cutting surface and use a large knife to chop together until mixed. Transfer to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients. Place steak in bag and seal. Turn several times to coat meat. Refrigerate, turning several times, for at least 3 hours and up to overnight.
- Prepare sauce: Beat cream, sour cream, mustard, lemon juice and horseradish with an electric mixer until mixture forms stiff peaks. Season with salt and pepper. Pour into a chilled serving bowl, cover and refrigerate. (Sauce can be made up to an hour before serving.)
- Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.
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