London Broil Sandwiches With Lemon Mayonnaise Food

LONDON BROIL BEEF BRISKET WITH LEMON MAYONNAISE

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon lemon pepper seasoning salt. Cook beef in oil until brown on both sides. Place beef in 5- to 6-quart slow cooker. Mix 3 tablespoons lemon peel, the gingerroot and soy sauce in small bowl; spoon over beef.
• Cover and cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker; cut across grain into thin slices. Mix mayonnaise, 1 tablespoon lemon peel and 1/2 teaspoon lemon pepper seasoning salt in small bowl. Serve beef with mayonnaise.

LONDON BROIL AND PORTOBELLO SANDWICH

Steps:

• Preheat oven broiler for 5 minutes.
• Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain.
• In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.

LEMON-MARINATED LONDON BROIL

Steps:

• Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing 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.

LONDON BROIL WITH SOY CITRUS MAYONNAISE

Steps:

• Combine all ingredients except mayonnaise and 1 tablespoon of olive oil in a 1-quart heavy duty sealable plastic bag.
• Press out air.
• Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours but no more than 8.
• Transfer steak to a plate and pour 2 tablespoons of marinade into a 1 quart saucepan.
• Bring steak to room temperature about 30 minutes.
• Heat remaining tablespoon oil in a 12 inch skillet over moderately high heat until hot but not smoking.
• Cook steak uncovered until underside is browned, about 5 minutes.
• Turn steak over, then reduce heat to moderately low and cover skillet.
• Continue cooking until thermometer inserted horizontally 2 inches into center of steak reaches 120°F, about 10-12 minutes.
• Transfer to a cutting board and let rest at least 15 minutes.
• While steak cooks and stands, bring marinade in saucepan to a boil, then poor into a bowl and cool.
• Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
• Cut steak across the grain into very thin slices and transfer to a platter and drizzle with any juices that accumulated on cutting board. serve at room temperature with mayonnaise.

BEST LONDON BROIL EVER!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
• Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.