London Broil With Crispy Potatoes And Peppers Food

LONDON BROIL WITH CRISPY POTATOES AND PEPPERS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil; set aside.
• In a large skillet, heat cup oil over medium. Add potatoes and cook, turning frequently with a thin metal spatula, until golden and crisp-tender, 15 to 20 minutes. Add peppers; season with salt and pepper. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
• Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper. Broil, turning once, until medium-rare (an instant-read thermometer inserted in thickest part should register 130 degrees), 10 to 15 minutes. Transfer to a plate, cover loosely with aluminum foil, and set aside to rest, 5 to 10 minutes. Thinly slice beef against the grain, and serve with vegetables.

LONDON BROIL I

Steps:

• In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

LIGHT AND TASTY LONDON BROIL

Steps:

• Score meat.
• Do this by making shallow cuts 1 inch apart into the steak diagonally to make a diamond pattern.
• Do on both sides.
• Put meat in a large plastic bag.
• Mix vinegar or lemon juice, oil, garlic salt, pepper, and 3 tablespoons water.
• Pour over meat in bag.
• Seal and toss to coak the steak.
• Marinate on counter for one hour or in refrigerator for up to 24 hours, turning the bag occasionally.
• Remove meat from bag and reserve marinade.
• In a covered pan cook potatoes and leeks in about 1 cup of boiling water for 10 minutes or until almost tender.
• Drain well and halve leeks legnthwise.
• Set aside.
• Spray a broiler pan with nonstick cooking spray.
• Place meat, potatoes (cut side up), and bell pepper on the pan.
• Brush all lightly with reserved marinade.
• Broil 3 inches from heat for about 6-8 minutes.
• Turn meat and peppers, add leeks.
• Broil meat to desired doneness (5-6 minutes for rare, 7-8 minutes for medium-rare).
• Turn veggies occasionally.
• To serve, slice meat thinly across the grain and serve with grilled vegetables and cherry tomatoes.

STUPENDOUS LONDON BROIL

Steps:

• Heat a large, heavy saute pan over medium high heat.
• When hot, add oil and swirl pan to cover bottom of pan completely.
• Salt and pepper one side of the London Broil.
• Place seasoned side down in the prepared pan.
• Salt and pepper the remaining side and add a splatter screen to the pan.
• For medium-rare, saute meat for three minutes on the first side.
• Turn and saute for three and a half minutes on the other side.
• For more well-done meat, saute four minutes per side.
• Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees).
• Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
• Stir just until onions start to wilt.
• Pour in wine and add bouillon paste.
• Stir up any browned bits and boil until liquid decreases by half.
• When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.

LONDON BROIL

Steps:

• 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.