London Broil Steak Recipes

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I had a series of grilling moments this weekend beginning with a London broil. Although, the original London broil was made with flank steak, most sold today consist of top sirloin or round steak. It needs to be marinated in olive oil, garlic and lemon juice or vinegar overnight. Next, grilled over high heat to medium rare and sliced as thinly as possible against the grain. The meat will be a little chewy but very flavorful. The following morning I simmered a few slices cut into cubes in pickling spices until very tender and made corned beef hash.  Saturday’s dinner was grilled lobster using Greek seasonings with fettuccini tossed with vegetables marinated in olive oil. While I knew the lobster would be good, the pasta dish was a very pleasant surprise. The marinated vegetables consisted of mushrooms, olives (kalamata and green olives), artichokes, roma tomatoes, cherry peppers with a chiffonade of fresh basil added for brightness. I topped it with cracked pepper and grated parmesan cheese at the table. Sunday, I lightly smoked and then grilled thick pork chops which I glazed with a bourbon barbeque sauce. This was served with sautéed cabbage. I also had an idea for a new ice cream, smoked vanilla with maple candied bacon. I smoked some cream while cooking the chops and then used that for the vanilla base. I then coated double-smoked bacon with maple syrup and brown sugar. It was baked at 350 F until the sugar melted and became like candy. This was finely chopped and mixed with the smoked vanilla cream. The result was fantastic. Gay and I may actually eat it ourselves given the unrelenting Texas heat. However, the recipe of the week is Sautéed Cabbage . It is really good. Enjoy!

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Your Questions About London Broil | Insurance In London

First you will have to brown meat both sides in skillet, high heat, transfer to Crock Pot (slow cooker), The add what you like, onions, garlic. Pepper, or any steak rub you might have on hand. Also they have bags you can out in pot if it is a slow cooker but if crock works off stove, I’m not sure. Add a little steak sauce and water and cover…..good luck

London Broils really don’t take that long – you only want to cook it to medium rare for the most tenderness. Be sure the roast is brought to room temperature before putting it on the grill and then grill it on medium heat for about 10-12 minutes per side. Then be sure to let it rest about 10 minutes before cutting into it.

Essentially, I will have a thawed London broil that hasn’t been marinaded. What would be the best way to season and cook it when I get home? I will only have an hour between arriving home and serving dinner, but I do have a number of marinades and rubs and a grill if that’s the best way to cook it.

Thanks.

You can put the meat in a plastic bag with the marinade, and seal it, removing as much air as possible. Prick the meat with a fork first, and use a straw to draw out the air before sealing.

If you’re going to put it on the grill, here’s a great method. You will need a bottle of red wine (Shiraz is nice), and at least four stalks of fresh rosemary. Put the meat into a plastic bag with a about a glass of the wine, seal and put in the refrigerator. Put the rosemary stalks in a shallow bowl and cover with water. When the grill is ready, put two of the soaked stalks on the grill, put the meat on top of the rosemary, then put the remaining stalks on top of the meat. Cover and grill as usual.

I’m planning on grilling a london broil for dinner (we cook it rare and thin slice it) and I would like to make a nice sauce to pour over…

I was thinking, I have a packet of beefy onion soup mix, plenty of broth (chicken and beef), mushrooms, etc. Do you think if I combined these, it would make a good sauce?

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