Peppery London Broil Recipes

Steps:

• 1. With a meat fork, pierce holes in both sides of meat. Make a paste with garlic, seasoned salt and red pepper flakes; rub over both sides of meat.
• 2. Place in a large resealable plastic bag; add Worcestershire sauce. Seal bag. Refrigerate for at least 4 hours, turning once.
• 3. Remove meat; discard marinade. Broil or grill over hot heat until meat reaches desired doneness, 4 - 5 minutes on each side. To serve, thinly slice across the grain.

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.

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.

Steps:

• Mix oil, garlic, thyme, salt, and pepper in medium bowl. Rub 1 T. oil mixture on both sides of steak.
• Heat broiler.
• Scrub potatoes; quarter lengthwise. Brush generously with oil mixture and place in shallow baking pan large enough for steak. Stem and seed bell pepper; cut lengthwise into 1/4" strips. Thinly slice onion. Toss bell peppers and onion with remaining oil mixture.
• Broil potatoes about 6 inches from heat, turning to brown evenly, about 10 minutes. Add meat and broil 4 minutes each side for medium-rare. Cover steak and potatoes with aluminum foil; let stand 5 minutes.
• Meanwhile, place peppers and onion with oil m ixture in medium skillet. Cook covered, shaking skillet occasionally, over medium-high heat until vegetables begin to brown at edges, about 5 minutes. Remove cover, reduce heat to medium and cook, stirring occasionally, until peppers are tender, about 5 minutes.
• Thinly slice steak on diagonal; place on platter. Spoon peppers and onion over steak. Add potatoes to platter and serve.

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:

• 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.