Spice Rubbed London Broil Food

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.

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.

LONDON BROIL WITH HERB BUTTER

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.

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.

LONDON BROIL WITH CHILI SEASONINGS

Steps:

• Combine oil, Worcestershire sauce, garlic, parsley, and spices.
• Brush the steak with half of the mixture on both sides and broil or grill 7 minutes.
• Turn, brush with the remaining mixture, and cook another 7 minutes.
• Let stand 5 minutes 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.

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.

ASIAN GRILLED LONDON BROIL

Steps:

• Rub the London broil evenly on all sides with the olive oil, followed by the spice rub. Preheat a grill to high heat.
• Let the London broil stand for 15 minutes. Grill it for 4 to 5 minutes per side for medium-rare, or until desired doneness is reached. Transfer it to a serving platter and place a sheet of aluminum foil loosely over the top (of the meat, not the whole platter). Allow it to rest for 10 minutes, and then slice it very thinly against the grain. Serve immediately. Refrigerate and enjoy any leftovers for up to 3 days.
• There are tons of spice rubs sold in cans and jars these days. You can literally use any that says Asian, Szechuan, Japanese, etc. If you are using a rub with no salt, you'll definitely want to add a bit.
• Each (about 4-ounce) serving has:
• Calories: 135
• Protein: 28g
• Carbohydrates: 0g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 58mg
• Fiber: 0g
• Sodium: 284mg