Grilled Creole Spiced London Broil With Horseradish Bbq Sauce Food

LONDON BROIL WITH CREAMY HORSERADISH SAUCE

Steps:

• Make the sauce: Whisk all the ingredients for the horseradish sauce together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.
• For the London Broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
• Remove the meat from the refrigerator and bring it to room temperature before cooking.
• Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6-inches below the heat source.)
• Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes.
• Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

SOMEWHAT SPECIAL GRILLED LONDON BROIL

Steps:

• Whisk red wine, Worcestershire sauce, tomato paste, vinegar, horseradish, thyme leaves, and garlic in small bowl until well blended. Place steak on large platter. Sprinkle with salt and pepper, then brush with half the marinade. Turn steak, season, and brush with remaining marinade. Cover with plastic wrap and let marinate at room temperature 2 hours or in the refrigerator at least 4 hours. (Make sure steak is at room temperature, though, before grilling.).
• Prepare grill or heat broiler.
• Grill or broil steak, basting occasionally with juices in platter, 6-8 minutes each side for medium-rare. Transfer to cutting board and thinly slice on sharp diagonal. Serve.

GRILLED LONDON BROIL WITH CARAMELIZED ONIONS

Steps:

• Mix all marinade ingredients together and place in a gallon size zip lock.
• Score meat on both sides then place into bag with marinade.
• Refrigerate overnight.
• Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
• Grill meat on high heat for 3-5 minutes on each side turning only once.
• Meat registers 120-125 degrees F.
• Let sit 10 minutes before cutting very thin slices on the bias.
• Serve with caramelized onions and sauce.

GRILLED MARINATED LONDON BROIL

Steps:

• Make marinade:
• In a bowl whisk together marinade ingredients until combined well.
• Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

GRILLED CREOLE-SPICED LONDON BROIL WITH HORSERADISH BBQ SAUCE

Steps:

• Needle the London broil with a fork, stabbing it all over. Make a wet rub by mixing the oil, Worcestershire, soy sauce, and Creole Seasoning together. Give the steak a good rubdown. For best results, do this step in the morning for cooking at night, but you can get by with just 4 hours of marinating if you have to.
• Make up a batch of sauce. Heat the oil in a saucepan. Fry up the peppers and onions til soft, seasoning them with a pinch of salt and pepper. Throw in the garlic and cook another minute to soften it up a bit. Blend in the remaining 1 teaspoon pepper, the Mutha Sauce, Worcestershire, horseradish, cumin, and molasses. Warm the sauce up just before serving.
• Build a medium coal bed in the grill, or set the gas dial to medium. Dry off the steak and throw it on the grill. Turn it over every once in a while til it's a beautiful medium-rare (130° to 135°-see page 34), 20 to 25 minutes.
• Slice the steak thin across the grain, saving all those tasty beef juices to stir into the warmed-up sauce. Spoon the sauce over the sliced meat and it's ready to serve.