Oven Grilled London Broil Recipe 415 Food

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LONDON BROIL WITH HERB BUTTER



London Broil with Herb Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h12m

Yield 4 servings

Number Of Ingredients 13

1 beef bouillon cube
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 top round London broil steak (about 2 pounds)
4 tablespoons unsalted butter, softened
1 1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil or tarragon
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice

Steps:

  • Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
  • Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
  • About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
  • Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

SHEET PAN LONDON BROIL WITH ASPARAGUS GRIBICHE



Sheet Pan London Broil with Asparagus Gribiche image

Gribiche is a dressing made of hard-boiled eggs and lots of punchy, acidic flavors. All those elements translate to a tasty sauce that takes roasted asparagus to unbelievable new heights-plus nicely balances the richness of a charred steak like London broil. And speaking of steak, that also gets bathed in a ton of flavors like lemon, Worcestershire, garlic and plenty of pepper to make sure every bite is thoroughly seasoned and perfectly tender. This is an easy sheet pan supper that is guaranteed to one-up the standard steakhouse fare!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
4 cloves garlic, smashed
Juice of 1 lemon
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak (1/2 inch to 1 inch thick)
3 large eggs
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup fresh parsley, finely chopped
2 tablespoons dried chives
1 tablespoon drained capers, roughly chopped
6 cornichons, roughly chopped
2 pounds pencil-thin asparagus, woody stems removed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.

MARINATED GRILLED LONDON BROIL



Marinated Grilled London Broil image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

2 medium shallots, minced
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/3 cup vegetable oil
1 1/2 pounds London broil (top round)
1/4 cup water
2 tablespoons butter

Steps:

  • Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating.
  • Heat a grill.
  • Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter.
  • Grill steaks to medium-rare, about 2 minutes each side.
  • Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately.

OVEN-GRILLED LONDON BROIL RECIPE - (4.1/5)



Oven-Grilled London Broil Recipe - (4.1/5) image

Provided by lorik

Number Of Ingredients 2

1 1/2 - 2 pounds boneless shoulder steak, about 1 1/2 inches thick, patted dry
Salt and ground black pepper

Steps:

  • 1. Adjust oven rack to lowest position; position pizza stone, if using, on rack and heat oven to 500 degrees at least 30 minutes. 2. Meanwhile, heat large, heavy, ovenproof skillet, preferably cast iron or stainless steel with an aluminum core, for at least 3 minutes over high heat. Generously sprinkle both sides of steak with salt and pepper; add to pan. As soon as steak smokes, about 5 seconds, carefully transfer pan to oven; cook 3 1/2 to 4 minutes, then flip steak and cook until well seared and meat is medium-rare (125 degrees on an instant-read thermometer), 3 1/2 to 4 minutes longer. Transfer steak to cutting board; let rest for 5 minutes. Following photograph, slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper, and serve immediately with meat juices.

BEST LONDON BROIL EVER!



Best London Broil Ever! image

Very easy, very tasty, very tender London broil. A great meal with hardly any effort!

Provided by LSERAMONE

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h5m

Yield 6

Number Of Ingredients 3

1 (2 pound) top round London broil
1 (28 ounce) can stewed tomatoes
garlic salt to taste

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.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 8.1 g, Cholesterol 80.1 mg, Fat 10.4 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 3.9 g, Sodium 383.7 mg, Sugar 4.6 g

GRILLED MARINATED LONDON BROIL



Grilled Marinated London Broil image

Make and share this Grilled Marinated London Broil recipe from Food.com.

Provided by amybeth369

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs top-round london broil beef (about 1 1/4 inches thick)
5 cloves garlic
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey

Steps:

  • Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.
  • In a heavy-duty sealable plastic bag combine London broil with marinade.
  • Seal bag, pressing out excess air, and put in a shallow baking dish.
  • Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
  • Prepare grill.
  • Bring steak to room temperature (which should take about 1 hour) before grilling.
  • Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare.
  • Transfer steak to a cutting board and let stand 10 minutes.
  • Holding a knife at 45 degrees angle, cut steak across grain into thin slices and serve with tomatoes.

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