Pepper Crusted London Broil Recipes

Steps:

• Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
• Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
• The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
• This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
• Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

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.

Steps:

• Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
• Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
• About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
• Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.