London Broil recipe?

Question

i have never made one before. But it was such an amazing price i had to buy it. Does anyone have an easy recipe and how to on making a London Broil?

This is HUGE like a roast not a steak and we will want it well done. Thanks

Answer 1

First off, what the heck kind of shoes are those??? You don't wear those do you??? OUCH!!
Secondly, for a good juicy london broil, put it in your roaster, fat side up. Pour Orange juice, worstershire sauce, beer and a little soy sauce over it: enough to come up halfway on the sides. Sprinkle it with garlic salt and lemon pepper seasoning only. Add carrots, small potatoes, onion cut in half, garlic cloves, and shallots. That's all you need. Cover and cook in a 325 degree oven for 2 1/2 -3 hours. YUM YUM YUM. We cook this all the time and it comes out tender and juicy. If you want it even more flavorful, throw it on your BBQ over high heat and sear it to lock in the juices and give it that flame kissed taste. Enjoy!

Answer 2

Dry Rub For London Broil

Answer 3

Dry Rubbed London Broil Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Episode: Rush Hour


Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Inactive Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings


1 (2-pound) London broil
2 tablespoons olive oil
1 recipe Dave's Rub, recipe follows

Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.

Preheat a grill pan over medium-high heat.

Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.


Dave's Rub:
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons garlic powder
4 pinches salt
15 grinds black pepper

Mix all ingredients together thoroughly in a small bowl.

Answer 4

London Broil Recipe
1 lb beef flank steak , get the best you can find
2 medium onions , thinly sliced
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic , crushed
4 servings

20 minutes 10 mins prep
Cut both sides of steak in a diamond pattern, 1/8 inch deep.
Cook and stir onions and 1/4 salt in butter until onions are tender.
Keep this mixture warm.
Mix remaining ingredients; brush half on one side of the beef.
Broil 3 inches from heat for 5 minutes.
Turn and brush with remaining oil mixture.
Broil 5 more minutes.
Cut across grain in thin slices.
Serve with onions.

Answer 5

London Broil Dry Rub

Answer 6

After reading other answers I would say DEFINITELY do NOT pound it out or grind it up! A london broil cut is usually a nice cut of steak - you don't want to ruin it by doing a lot to it.

A sure-fire way that has worked for us is to make a marinade of:
 1/2 cup red (marsala preferred) wine
 3-4 cloves of garlic (you can never use TOO much garlic!)
 3 leaves of fresh basil - 1/8 tsp. dried if fresh is not available.
 Some spices – we use pepper, garlic salt and a dash of thyme

Place your cut of London broil in the marinade and let it set for several hours.
Turn it every 30-45 minutes.

Now it’s ready to cook.

If you grill it, have grill (we have George Forman electric----so easy) set on 2-3. OR, you can cook it on the broiler…but watch it so you don’t cook it too long.

London Broil is usually served rare – you can even use a creamy horseradish sauce on the side…or just pour the remainder of your marinade into a gray bowl.

If you want your meat well done, set it at a lower temperature to cook longer, otherwise the meat will dry out and become tough to chew.

Good Luck - ENJOY – we certainly did!

Source(s):
Personal Experience!

Answer 7

1/4 cup soy sauce 2 tablespoons olive oil 5 large garlic cloves, pressed 1 teaspoon cracked black pepper 1 large flank steak (about 2 pounds) Prep: Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours. ***If you're making it tonight you probably don't want to marinate for 3-6 hours - here's a suggestion: when I'm short on time, I poke holes in the meat with a fork and pour the marinade over it for 30 minutes-1 hour. THEN I make some extra marinade on the side that has not come into contact w/ the raw meat and brush the meat while it's cooking for more flavor. Again, this is a short on time suggestion...I have done it and it works for me.*** Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve. I like to serve this with a grilled vegetable medley and mashed potatoes made with herbed Boursin cheese - yum!

Answer 8

London Broil

1 1/2 pounds flank steak
1 onion, finely chopped
1 tablespoon finely chopped parsley
1/2 cup red wine
1 tablespoon Worcestershire sauce
1/2 cup beef broth
1 tablespoon cornstarch (dissolved in 2 tablespoons cold water)
Score crisscross lines into the steak with a sharp knife.
Combine parsley and onion and press the mixture into the scored beef. Place the beef in a shallow dish. Add the wine and Worcestershire sauce. Allow the beef to marinate for one hour or longer. Turn the beef occasionally.
Remove the beef from marinade, reserving marinade. Pat beef dry with paper towels. Broil the beef 4 minutes on each side, or until desired doneness.
Meanwhile, place the reserved marinade in a small saucepan. Add the beef broth and bring to a boil. Stir in cornstarch which has been dissolved in cold water and cook until mixture thickens.
Slice beef thinly, holding the knife almost flat and parallel to the beef. Cut long thin slices of beef, cutting across the grain. Spoon sauce over beef.
Makes 4 to 5 servings.

Answer 9

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.

INGREDIENTS:
1 1/2 pounds top round, London Broil cut
1 tablespoon monosodium glutamate (MSG)
1/3 cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar

DIRECTIONS:

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.

Answer 10

Wow those shoes look amazing.


Ok heres what you do. Chop some garlic up. Atleast 3-4 large pieces.Take a knife and just push it into the steak to make a hole about halfway into it. Do this several times and all over the steak. Put the some of the chopped garlic in each hole. Now take olive oil and smear it all over the steak. season with salt, pepper and a little lemon juice if you have it. Place in a baking pan and put it into the oven on 350 until done. (depends on the size of the meat, how well you want it cooked, etc..)