Easy Spice Rubbed London Broil Recipe 435 Food

RUB TENDERIZER FOR LONDON BROIL

Steps:

• Score meat in diagonal, criss-cross pattern on both sides, about 1/4" deep.
• Mix rub ingredients.
• Spread into meat.
• Refrigerate overnight.
• Grill, covered, over medium high sitting 7 to 10 minutes on each side or until desired degree of doneness.
• Remove from grill and let stand 5 minutes.
• Cut into very thin slices.

DRY-RUBBED LONDON BROIL

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.

EASY SPICE RUBBED LONDON BROIL RECIPE - (4.3/5)

Steps:

• Preheat grill to medium heat. Place the grill rack 8 inches from the heat. Combine the brown sugar, coriander, garlic, olive oil, chili powder, ginger, salt and black pepper in a small bowl. Mix well. Rub the brown sugar mixture on both sides of the steak. Place the steak on the grill and grill for 16 minutes, or until an instant-read thermometer inserted into the center reads 160° F., turning once. Cut the steak diagonally across the grain into 1/4 inch slices and serve.

HERB-RUBBED LONDON BROIL

Steps:

• Rinse steak and pat dry.
• In small mixing bowl, combine rosemary, marjoram, and thyme.
• Crush with fingers until finely crumbled.
• Stir in salt and pepper.
• Rub both sides of steak with herb mixture, patting evenly.
• Broil 1/2 inch from heating element on high, 5 minutes for rare meat, 6 minutes for medium-rare.
• Turn and broil for 5 more minutes, 6 minutes for medium-rare.
• Remove from oven and let rest for 5 minutes.
• Slice thinly, across the grain.

SHEET PAN LONDON BROIL WITH ASPARAGUS GRIBICHE

Steps:

• For the London broil: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the olive oil, Worcestershire sauce, garlic cloves, lemon juice, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• For the gribiche: Meanwhile, bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil for 10 minutes. Drain the eggs and rinse under cold water to stop the cooking. Crack, peel and roughly chop the eggs.
• Whisk the oil, mustard, vinegar, garlic and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers and cornichons. Fold in the chopped eggs. Cover and set aside to marinate. (The gribiche can be refrigerated for up to 2 days; return to room temperature before using.)
• While the gribiche is marinating, position an oven rack about 4 inches from the heating element and preheat the broiler to high. Cover a rimmed baking sheet with aluminum foil and place in the oven to preheat.
• Remove the steak from the bag and discard any stuck-on garlic cloves. Pull the preheated sheet pan from the oven and place the steak in the center. Broil until nicely charred and an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 6 to 10 minutes depending on thickness. Transfer the steak to the cutting board and let rest for 10 minutes.
• For the asparagus: While the steak rests, add the asparagus to the same sheet pan and toss with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil until the asparagus is vibrantly green and crisp-tender, about 3 minutes.
• Divide the asparagus among plates and spoon the gribiche over the top. Thinly slice the rested steak against the grain and divide among the plates.

SWEET AND SPICY LONDON BROIL

Steps:

• Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
• Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

EASY LONDON BROIL

Steps:

• With a meat fork, pierce holes in both sides of steaks. Place in a shallow dish. Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Turn to coat; cover and refrigerate 6 hours or overnight., Preheat broiler. Drain and discard marinade; place steaks on a broiler pan. Broil 6 in. from the heat, 6-8 minutes. Brush with butter and turn. Broil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6 minutes longer.