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Best London Broil Recipes

Best London Broil Recipes


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Top Rated London Broil Recipes

You'll never go back to store-bought BBQ sauce after trying this recipe.This recipe is courtesy of Juicy Juice.

There’s no reason not to feed your carnivorous desires this Valentine’s Day. A juicy cut of London broil with a healthy side of mashed cauliflower will, well, help to get the juices flowing.This recipe is provided by Alexandra Miller, RDN, LDN, Corporate Dietitian at Medifast, Inc.

If you’re okay with being tortured by these tantalizing smells all day, this recipe is always a winner. Zesty yet comforting, this slow cooker recipe will be an instant hit with your entire family.— Shelby KinnairdClick here for more recipes from the Diabetic Foodie. Click here for more of the 101 Best Slow Cooker Recipes


15 Best Marinades for London Broil

For flavorful London broil, marinating is absolutely necessary to tenderize the tough cut of meat. As with flank steak, zesty and acidic marinades with lemon or vinegar work wonders for London broil, while wine and tequila can even be used too. If you're looking for a new way to prepare your next grilled dinner, look no further you'll find all the marinade recipes you need here.


The Secret to a Tender (Not Tough) London Broil

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Rhonda Perrett confesses majorly overcooking a London broil to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome to Effed it Up.

Dear Rick, I made a London broil that needed to be buried in the backyard. I'm serious: I could've used that thing as a weapon. I don't know how it happened. I followed the directions exactly, cooked it the way I was supposed to, and cut it correctly. But it still tasted horrible. Maybe it was the marinade? It was very acidic with maybe not enough balance. It had four large cloves of garlic, four tablespoons of balsamic vinegar, four tablespoons of fresh lemon juice, three tablespoons of Worcestershire sauce, one teaspoon of soy sauce, one teaspoon of dried oregano, one teaspoon of dried basil (crumbled), ⅔ cup of olive oil, and sliced onion. Where did I go wrong, Rick?

Thanks,
Rhonda

I'm really sorry to hear you had to bury your sour London broil. I hope it's in a big, beautiful Lacanche range in the sky. I was never been a big fan of this style of beef until last summer. After a few London broils out on Fire Island with a friend who is a die-hard fan, I'll have to admit I was converted. A London broil, when seasoned and cooked properly, is a wonderful way to serve steak to a crowd without breaking your family (or beach) budget.

But, Rhonda, it sounds like you followed your recipe pretty exactly and still ended up with something unpleasant, even inedible. Many of the London broil recipes I've encountered were very similar to yours—with lots of acid, including both lemon juice and vinegar. Apparently, in the 1950s and 1960s, when London broils were having their moment, Americans also preferred higher levels of acidity in their meats. (I assume that's probably because it masks the flavors of meat that were slightly off, but I guess it was also in vogue at the time.) They put vinegar and lemon juice in everything(!) in large quantities, from pork chops to desserts and cocktails. It's sort of like how we've been using sriracha over the last decade.

London broils can be a bit game-y and even tough, and the acid definitely helps neutralize that flavor. It'll also tenderize the lean muscle fibers.

But, when you treat a London broil like a regular steak—cooked medium rare, either grilled or pan-seared and butter-basted with salt and pepper or dry-rubbed with your favorite spice mix—it will not disappoint.

Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat. Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Grill the first side for four minutes, then rotate 45° from its original spot on the grill (but don't turn it over) in order to get the crosshatch grill marks. Continue to grill for another three to four minutes, then flip and repeat the process, until it's charred and medium-rare. An instant-read thermometer should register 125°F when it's ready—about 10 to 12 minutes total. Let it rest about 10 minutes before cutting, and serve it with a pat of butter (Iɽ say herb-lemon zest compound butter if you're feeling adventurous).

And that, Rhonda, is how you make a London broil you won't be burying in the backyard.


Best Food Recipes

Bottom Round Steak

Hey everyone, hope you are having an incredible day today. Today, we&rsquore going to prepare a special dish, bottom round steak. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

These cuts are sometimes coveted because the muscles in this area are lean. However, if not cooked right, the beef can be tough to chew. Common Names: Bottom Round London Broil Western Griller Description: This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. Lean Also Known As: Western Griller A good everyday cut, boneless and lean.

Bottom Round Steak is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It&rsquos appreciated by millions every day. Bottom Round Steak is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook bottom round steak using 4 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Bottom Round Steak:
  1. Make ready 3 pound bottom round Angus beef steak
  2. Get As needed pink Himalayan salt
  3. Get As needed ground black pepper
  4. Prepare 3 large limes cut into 6 wedges each

Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. I recently found a way to prepare round steak that doesn't include any of the above. Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty.

Instructions to make Bottom Round Steak:
  1. Start a heat. Season the steak. Cut the limes.
  2. Take it outside to the heat. Add to the hot grill the steaks. Squeeze a lime wedge over the top of each steak. When you turn them squeeze another. When you take it off the grill squeeze a wedge on each one. Serve I hope you enjoy.

Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of beef will work. Serve over noodles or rice to soak up all of that great sauce. You'll cut boneless round steak into serving-size pieces and cook with carrots, potatoes, and onions in a mushroom-soup and dry-onion-soup-based sauce.

So that&rsquos going to wrap it up with this exceptional food bottom round steak recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don&rsquot forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!


7 Best London Broil Crockpot Recipes That Will Make You Crave For More

If you are like me who loves eating meat, then you will surely love the different recipes of London broil using crockpot that I will be sharing later on. Personally, London broil is one of my favorites. While it is equally delicious as other cuts of meat, it definitely is more budget-friendly.

A lot of people (myself included) wonder whether or not London broil refers to the actual cut of the meat or the technique used in marinating it before the actual cooking. Whatever it refers to, one thing is for sure, you can never go wrong having a classic London broil. It’s definitely one of the best.

There are so many London broil crockpot recipes out there, and I’m sure with the holidays coming soon, Thanksgiving included, your family and friends will surely love having one serving. But before I share with you some of my best London broil crockpot recipes finds, here are some details that I thought are necessary for you to understand what I am talking about.

WHAT IS A CLASSIC LONDON BROIL?

Like I have said earlier, people often debate on what London broils refers to. However, traditionally speaking, London broil refers to a top round roast, skirt or flank steak. Unlike other meats, London broil is a great money-saving, budget-friendly option for family meals or anyone on a tight budget.

London broils is basically a lean muscle cut. Because of its low-fat content, which is actually one of the reasons why I like this too, it tends to be tougher. But that should not be a problem. The key to making it tender and easy to eat is by preparing it properly.

I swear, with the right way of cooking and the perfect recipe, you will be amazed at how a London broil can be just as delicious as any other expensive cut of meat.

HOW TO COOK A LONDON BROIL?

One of the classic ways of cooking a London broil is by using a broiler. Using a broiler is very simple, needless to say, very quick as well – which precisely is the reason why most people prefer this method of cooking London broil.

Usually, after eight to ten minutes of cooking using a broiler, the meat is already ready and may have already turned into a restaurant-worthy steak. When cooking London broils using a broiler though, the technique is to ensure it won’t get overcooked. Otherwise, the texture and tenderness of a typically yummy steak won’t be achieved. Needless to say, cooking it too long will turn it into a leather-like, chewy cut of beef.

Now, recently, more and more people are cooking London broil using a crockpot. A crockpot actually refers to a type of slow cooker that was first introduced in 1970. Originally, it was marketed as a bean cooker. However, over time, the product was redesigned and has eventually evolved into the model that we recognize today.

These days, a crockpot is used to cook basically anything and everything – including London broil. In fact, the London broil recipes that I will be sharing, later on, are specifically cooked using a crockpot.

Unlike a broiler, what I like about a crockpot is it very easy to use, and you don’t have to worry about noise as it cooks peacefully. Also, there are variations like digital crockpots that allows you to set the amount of time required in cooking London broil.

Furthermore, when it comes to cooking London broil, whether it be on a broiler but most especially when cooking in a crockpot is by perfectly marinating it. Skipping the process of marinating would be one of the biggest mistakes as it does not only add flavor to the meat, but it also helps a lot in tenderizing it – which is actually crucial when you are preparing a London broil. Skipping marinade, your London broil meat will be chewy and tough.

Another tip, when cooking London broil, make sure to allow the meat to rest after cooking. It doesn’t matter if you cooked it in a crockpot, a broiler, a griller, or over the top of the stove. Allowing the London broil to rest for at least a few minutes before slicing it to your ideal size helps keep the juice of the meat in. Who doesn’t want a slice of juicy meat especially on steaks, right? It definitely is heaven when you have delicious and juicy meat.

WHAT IS A CROCKPOT?

As I have mentioned earlier, a crockpot is a type of a slow cooker. It is a piece of cooking equipment that is widely used all throughout the country.

Personally, what I like about crockpot is that it is very easy and very convenient to use. Once the food is in, I can just leave it behind without the fear of it getting over or undercooked.

Typically, a crockpot has a ceramic or porcelain pot that is placed inside the heating unit. Some crockpots are heated from the bottom and also around the sides of the pot. There comes a variety of crockpot designs — some are round, while others are oval in shape, and in different sizes too.

A crockpot has just two settings, which are:

– Low Wattage, which temperature is within the 200 F range

– High Wattage, which temperature is within the range of 300 F

WHY COOK LONDON BROIL IN THE CROCKPOT?

Cooking London broil in the crockpot will ensure a slice of tender roast meat as well as a vegetable (on the side) whether it be for lunch or dinner or both!

HOW TO COOK LONDON BROIL IN A CROCKPOT?

There are several ways on how to cook the London broil in the crockpot. In fact, every London broil crockpot recipe may require different ways of cooking. But here are the usual process of cooking the meat in a crockpot:

You will need to prepare slices of onions, and then, place them at the bottom part of the crockpot.

Place your London Broil meat in the crockpot.

Depending on your preference, you may either marinade your London broil meat the night before, or you may opt to pour the marinade over the London broil.

Close the lid and then, cook the London broil in the crockpot, slow cooker style.

LONDON BROIL CROCKPOT RECIPES

Now that you already understand what London broil is all about and how cooking the meat in the crockpot makes a difference, it is time to share some of the best London broil crockpot recipes! I hope you will enjoy these recipes the way I and my family did. I assure you, adding any of these in your holiday feast will surely make a difference.

Crock Pot London Broil

2 pounds baby red potatoes

1 tablespoon cornstarch + 2 tablespoons cool water

  1. In a skillet with 1 tablespoon butter brown the London broil.
  2. Place the London broil in a 6-quart crockpot.
  3. Layer the onions, garlic, salt, pepper, potatoes, and carrots in this order on top of the London Broil.
  4. Add more salt and pepper on top of the vegetables.
  5. Add 3 cups of beef broth.
  6. Cook on high 4 hours.
  7. Add cornstarch and water and gently stir.
  8. Continue to cook on high for 15 minutes to thicken the gravy.
  9. Carve London broil and serve immediately.

The Ultimate London Broil Crock-Pot Recipe

3 tablespoons all-purpose flour

2 to 3 pound London broil

1 white onion cut in slices

  1. In a 6-quart Crock-Pot, mix together flour, salt, and pepper.
  2. Dredge the London broil on both sides in the flour and leave in the Crock-Pot.
  3. Pour the broth over the meat and add the onions and bay leaf.
  4. Cover the Crock-Pot and cook the London broil on high heat for 4 hours.
  5. After the meat has finished cooking, dissolve the cornstarch in the water. Add the cornstarch slurry to the Crock-Pot and stir. Continue to cook on high for another 15 minutes or until juices have thickened.
  6. Serve hot.
  7. Serve your London broil with baked potatoes or rice and steamed spinach.
  • To make this dish a one-pot meal and limit any pre-dinner cooking, add quartered fingerling potatoes, chunky, cut carrots, and frozen peas to the meat before you start cooking. Increase broth to 4 cups when adding the additional veggies.
  • Add different herbs and spices to your Crock-Pot before you start cooking to vary the flavor of this easy London broil recipe. Tarragon, thyme, oregano or rosemary work well as flavor enhancers for beef. For a little spice, consider a few red pepper flakes or a dash or two of hot sauce.
  • If you have time in the morning, sear the meat before placing it in the Crock-Pot. Searing the meat enhances the flavor, creating a more savory dish. In a medium skillet over medium-high heat, melt butter and quickly brown your floured meat, about 1 to 2 minutes per side, then place it in the Crock-Pot and prepare as directed.

Crock Pot London Broil Steak and Mushrooms

3 tablespoons all-purpose flour

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sweet paprika

1 1/2 pounds London broil or round steak

1 (6-ounce) jar of mushrooms (drained)

1 (10 3/4-ounce) can cream of mushroom soup

1 (10 3/4-ounce) can tomato soup

1 (1-ounce) packet onion soup mix (dry, such as Lipton Recipe Secrets)

  1. In a small bowl, combine the flour, ground black pepper, and paprika rub the steak on all sides with the mixture. Place the steak in the crockpot.
  2. In a bowl, combine the drained mushrooms, cream of mushroom soup, tomato soup, and onion soup mix mix well and pour the mixture over the meat.
  3. Cover the pot and cook on low for about 6 to 7 hours, or cook on high for about 3 1/2 hours.
  4. Slice the steak thinly for serving.
  • While the recipe doesn’t call for it, browning the beef can greatly improve the flavor, color, and texture of the dish. If you have time, season the beef and then brown it in a skillet over medium-high heat in about 1 1/2 tablespoons of vegetable oil.
  • If the sauce becomes watery, strain the liquids and bring them to a boil in a saucepan on the stovetop. Reduce the heat to medium and cook until the liquids have reduced and the flavors are concentrated.

Easy London Broil Crock Pot Recipe

1/2 cup Easy London Broil Marinade (my recipe!)

2 medium Vidalia onions sliced

  1. Marinate meat 1 hour before (or 24 hours refrigerated, if you have time).
  2. Place sliced onions on the bottom of the slow cooker, and put London broil on top of onions.
  3. Cover and cook on HIGH for 4 hours, or LOW for 8 hours.

If you don’t have time to marinate the meat, just pour some marinade over the meat once you place it in the slow cooker. It’ll still taste great!


Easy London broil marinade

While top round is flavorful and affordable, it’s also rather tough. Therefore, it needs extended marinating to break down fibers in the meat. The secret to a perfect London broil is a great marinade, plus allowing enough time for the meat to marinate and become tender!

After trying different marinades, here is my favorite marinade as it’s savory, tangy and slightly sweet, without overpowering the natural beefy flavor:

  • Soy sauce: it acts as a “brine” to tenderize the meat along with adding flavor.
  • Balsamic vinegar: provides acidity to break down tough fibers in the meat.
  • Garlic: always use freshly crushed or minced garlic for the best flavor.
  • Olive oil: also helps to tenderize the meat as well as adding flavor.
  • Honey: it helps to balance out the acidity of the vinegar while helping to create a caramelized crust when broiling. You can substitute sugar if you prefer.
  • Worcestershire sauce and mustard: flavor enhancers

It’s best to marinate for at least 6 hours and no more than 12 hours, either in a bowl or in a ziptop bag.


Herbed Butter London Broil

Top Round London Broil complemented by butter that’s filled with fresh herbs for that fresh, juicy flavor!

Ingredients

For the london broil:

  • 4 pounds Top Round steak
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper, crushed

For the Herb Butter:

  • 4 tablespoons softened unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 ½ tablespoon fresh chives, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1/8 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions

  1. In a small mixing bowl, combine lemon juice, soy sauce, Worcestershire sauce, olive oil, and salt and pepper.
  2. Score the top round steak on both sides for the marinate to help it absorb the marinade. Transfer it to a resealable freezer bag and pour the prepared marinade. Make sure the meat is completely covered in the marinade.
  3. Take as much of the air out as you can to seal it then place it in the fridge for at least 4 hours.
  4. Take the marinated meat out of the fridge 30 minutes before cooking. While resting the meat, make the herbed butter sauce.
  5. Get a small bowl and combine butter, lemon juice, parsley, chives, rosemary and salt, and pepper.
  6. Heat up 1 tablespoon of olive oil in a large cast-iron skillet over high heat. Place the marinated steak in it and reduce to medium heat.
  7. Place a cast-iron grill press or a heavy pan on top to weigh it down. Sear on both sides for 7 minutes.
  8. Rest for about 10 to 15 minutes and brush with herbed butter before serving.
Nutrition Information:

Are you ready to make your own top round london broil? Let me know how it went in the comments below. I’m excited for you to try out this amazing recipe!

If you loved this recipe and we made you want to cook for more, we got you covered. Want to know what to serve with london broil? Much love, ciao! ♥

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Recipe Summary

  • 1 ½ pounds top round, London Broil cut
  • 1 tablespoon meat tenderizer
  • ⅓ cup vegetable oil
  • 2 teaspoons lemon juice
  • 2 teaspoons seasoning salt
  • ¼ teaspoon lemon pepper
  • 2 cloves garlic, minced
  • 4 teaspoons chopped fresh parsley
  • 2 teaspoons tarragon vinegar

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.


London Broil

Ingredients:

  • Red Wine Vinegar- 1/4 cup
  • Balsamic Vinegar- 1/4 cup
  • Soy Sauce- 1/4 cup
  • Honey- 2-4 tablespoons
  • Garlic- fresh, 2-6 cloves
  • Onion- Sweet, 1/2 to 1
  • Ginger- fresh, 2 inch piece
  • Bay Leaf- 1 large
  • Basil- fresh, small handful leaves
  • Italian Parsley- fresh, small handful
  • Pink Salt- couple healthy pinches, or to taste
  • Pepper- Ground Black, healthy pinch, or to taste
  • Rough chop aromatics and basil, parsley.
  • Put marinade ingredients in a bowl, and whisk together.
  • Place top round, London Broil or flank steak (after pricking both sides with a fork or tip of sharp knife) in a gallon size ziploc bag. Pour marinade in bag. Seal and place in refrigerator overnight, or no less than 4 hours. Turn over periodically to marinate uniformly.
  • Preheat oven to 350°f. (on bake)
  • Heat oven proof skillet over medium high heat on stove top. Add a bit of EV Olive oil, or Your favorite Oil (barely covering bottom of skillet).
  • Place beef in skillet, sear for 5 minutes, turn over with tongs, sear for additional 5 minutes.
  • Pour marinade in skillet, place in oven and roast 15 minutes.
  • Remove from oven, cover with foil, and let rest for 5-10 minutes. Thinly slice against the grain…meaning the fat lines run vertical (north to south), slice on the horizontal (east to west),
  • Serve with starch, vegetable, salad, or any favorite side. Enjoy!

Served here with fresh green beans, and saffron rice (both seasoned with garlic, ginger, basil, pink salt, pepper and rice cooked in vegetable stock.


The Ultimate London Broil Crock-Pot Recipe

You've used your Crock-Pot to make stew, soup and maybe even a whole chicken. As a meat that's typically cooked under the broiler in your oven, London broil may not be something you've considered trying in the Crock-Pot – but slow-cooking this meat not only keeps your oven clean and frees up time that you can spend with your kids, but it also makes the lean and inexpensive London broil moist and fork-tender.

This recipe is simple and easy to put together in the morning before you leave for work.

Total Time: 4 to 5 hours | Prep Time: 15 minutes | Serves: 6

Ingredients:

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 to 3 pound London broil
  • 3 cups beef broth
  • 1 white onion cut in slices
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  1. In a 6-quart Crock-Pot, mix together flour, salt and pepper.
  2. Dredge the London broil on both sides in the flour and leave in the Crock-Pot.
  3. Pour the broth over the meat and add the onions and bay leaf.
  4. Cover the Crock-Pot and cook the London broil on high-heat for 4 hours.
  5. After the meat has finished cooking, dissolve the cornstarch in the water. Add the cornstarch slurry to the Crock-Pot and stir. Continue to cook on high for another 15 minutes or until juices have thickened.
  6. Serve hot.

Serve your London broil with baked potatoes or rice and steamed spinach.

TLDR (Too Long Didn't Read)

To make this dish a one pot meal and limit any pre-dinner cooking, add quartered fingerling potatoes, chunky, cut carrots and frozen peas to the meat before you start cooking. Increase broth to 4 cups when adding the additional veggies.

Add different herbs and spices to your Crock-Pot before you start cooking to vary the flavor of this easy London broil recipe. Tarragon, thyme, oregano or rosemary work well as flavor enhancers for beef. For a little spice, consider a few red pepper flakes or a dash or two of hot sauce.

If you have time in the morning, sear the meat before placing it in the Crock-Pot. Searing the meat enhances the flavor, creating a more savory dish. In a medium skillet over medium-high heat, melt butter and quickly brown your floured meat, about 1 to 2 minutes per side, then place it in the Crock-Pot and prepare as directed.


Serving Ideas

London Broil is weeknight dinner friendly and can be prettied up for special occasions like Valentine's Day, New Year's or an Anniversary.

Our favorite topping ideas:

Add a few simple sides, like crispy green beans, corn on the cob, or salad and dinner is done!


Watch the video: New York City Food - The BEST ITALIAN SANDWICHES in NYC! Casa Della Mozzarella (June 2022).


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