How To Cook London Broil - London Broil Recipes

I love London Broil heart T-Shirt by funnycustomtshirts
Join one of the largest artist affiliate programs

London Broil is a North American beef dish made by broiling or grilling marinated Flank Steak, then cutting it across the grain into thin strips. The origin of the name is obscure; the food is unknown in London, England.
Many American butchers will label a cut of meat London Broil. This was incorrect as the term did not refer to a specific cut of meat, but a method of preparation and cookery. By 2011 it has become, by common usage, the name of a cut of meat. The PathMark Supermarkets sales insert for February 18-24, 2011 shows Beef Boneless Shoulder London Broil on sale. In small print it says "Family Pack or Beef Shoulder Steaks Family Pack"...

1 (2 pound) tri-tip London Broil or flank steak
1/4 cup red wine vinegar
1/4 cup dry red wine
2 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoon Creole mustard, or other spicy whole-grain mustard
1 tablespoon Essence, recipe follows
1 teaspoon coarsely ground black pepper
4 cloves garlic, smashed
Emeril's Homemade Steak Sauce, recipe follows

Directions
Place the flank steak in a large, plastic resealable bag.

In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, essence, salt, pepper, and garlic. Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for 24 hours (or at least 6 hours).

Preheat a gas or charcoal grill to high heat. (Alternately, preheat the broiler). Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill (or under the broiler) and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before carving.

Slice across the grain into thin diagonal slices. Serve steak with sauce.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Emeril's Homemade Steak Sauce:
2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.

Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

For marinade
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil

A (2-to-2 1/2 pound) London broil

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.

Ingredients:
1/2 lb sauteed sliced mushrooms (optional, can use more)
2 tablespoons olive oil
1 large green bell pepper, seeded and sliced very thin
1 large red bell pepper, seeded and sliced very thin
2 medium onions, sliced thin
1 pinch cayenne pepper (optional or to taste)
2 teaspoons fresh minced garlic (or 1 teaspoon garlic powder)
1/2 teaspoon fresh ground black pepper (or to taste)
salt (to taste)
2 lbs thinly sliced deli roast beef or 2 lbs cooked steak
6 slices mozzarella cheese or 6 slices provolone cheese
6 Italian rolls, sliced and lightly toasted

Directions:

1 Heat oil in a large skillet over medium-high heat.
2 Add in sliced bell peppers and onions with cayenne pepper; saute stirring until softened.
3 Add in garlic and cook stirring for 2-3 minutes.
4 Season with black pepper and salt.
5 Pile/divide the sliced beef onto the toasted buns then sprinkle the beef with freshly ground black pepper.
6 Place the cheese onto the beef then place the bell pepper mixture and sauteed mushrooms (if using) on top of the cheese.
7 Cover with the remaining toasted half of the roll.
8 Wrap each roll in a paper towel and microwave until just heated through (about 45 seconds).