Though called London broil, this cut of beef has no origin in London whatsoever. Whatever may be the reason for its name, it is assured that this tough cut of meat can be cooked and enjoyed in different ways like by broiling or grilling. The longest part about these different London broil recipes is their marinade time. Once that is done, the meat can be grilled in a matter of minutes. It can easily be prepared in batches and frozen for days when you don't feel like cooking or have unexpected guests over.
Easy London Broil - (Serves 6)
- Top round London broil, 1 (1½ lb)
- Red wine vinegar, ¼ cup
- Tomato paste/ketchup, 1 tbsp.
- Dried thyme, 1 tsp.
- Garlic salt, 1½ tsp.
- Pepper, ½ tsp.
- Canola oil, 2 tbsp.
- Bay leaf, 1
- Water, ½ cup
- Add the water, oil, tomato paste, vinegar, 1 teaspoon of the garlic salt, ¼ teaspoon of the pepper, and ½ teaspoon thyme to a small bowl, and blend thoroughly. Also add in the bay leaf. Pour this blend into a resealable plastic bag.
- Score the meat in a diamond shape, about ¼ inch deep, and put it in the bag with the marinade. Ensure the meat is completely covered with the marinade.
- Refrigerate this bag with the meat and the marinade overnight, but you must turn it over at regular intervals for the meat to properly soak in the marinade.
- On a grill rack, spray some nonstick cooking spray, and then start the grill. Get the meat out of the marinade, and set the marinade aside to use it as a dip later if you wish. Else you may discard it.
- Dry the meat by patting it with some paper towels.
- Mix the remaining portions of the pepper, garlic salt, and thyme together, and rub it over the meat on either side.
- On medium heat, grill the meat for about 6-8 minutes on either side while keeping it covered. Use a meat thermometer to determine if the meat is prepared. For a medium rare, the temperature should be 145 ºF, while for a well done London broil, the temperature should be 170 ºF.
- Slice it into thin strips across the grain of the meat.
Grilled London Broil - (Serves 4)
- London broil, tri-tip, 1 (2½ lb)
- Worcestershire sauce, 2 tbsp.
- Red wine vinegar, ¼ cup
- Dry red wine, ¼ cup
- Soy sauce, 2 tbsp.
- Olive oil, 2 tbsp.
- Garlic cloves, 4 (smashed)
- Creole mustard, 2 tbsp.
- Black pepper, 1 tsp. (coarsely ground)
- Salt, to taste
- Salt, 2 tbsp.
- Black pepper, 1 tbsp.
- Cayenne pepper, 1 tbsp.
- Dried leaf oregano, 1 tbsp.
- Dried thyme, 1 tbsp.
- Onion powder, 1 tbsp.
- Garlic powder, 1 tbsp.
- Paprika, 2½ tbsp.
- Score the steak in a diamond shape, about ¼ inch deep, and put it in a large, resealable plastic bag.
- In a large bowl, pour in the red wine vinegar, red wine, Worcestershire sauce, mustard, 1 tablespoon of the previously preapred seasoning, soy sauce, mustard, pepper, salt, garlic, and olive oil. Whisk together all these ingredients thoroughly, and pour this blend into the bag with the meat.
- Place this bag in a tray, and refrigerate it for a minimum of 6 hours or preferably for 24 hours.
- Preheat the charcoal grill to a high temperature.
- Extract the meat from the marinade and dry it by patting it with paper towels.
- Place the meat on the grill for about 6 minutes on either side, if you wish to have it rare.
- Once prepared, transfer it to a cutting board, and allow it to rest for about 5 minutes.
- Then, slice the meat diagonally into thin slices, across the grain.
- You may serve this dish with a steak sauce of your choice.
Stuffed London Broil - (Serves 4)
- London broil, 1 (2 lb)
- White bread, 3 slices
- Small onion, 1 (diced)
- Garlic, 1 tbsp. (chopped)
- Frozen spinach, 1 packet
- Idaho potatoes, 3
- Sweet Italian sausage, 1 lb (crumbled)
- Pine nuts, ¾ cup
- Milk, 1 cup
- Hot pepper sauce, 1 tbsp.
- Dry oregano, 1 tsp.
- Dry basil, 1 tsp.
- Dry thyme, 1 tsp.
- Fresh herbs―rosemary, basil, and marjoram combined, 1 cup
- Salt, to taste
- Pour the milk into a glass baking dish, and soak the bread slices in it.
- Heat a pan on a high flame, and pour in the olive oil. Now, add the onion to it, and cook until it turns tender.
- Toss in the garlic, and let it cook with the onions for about a minute. Then add in the sausage and pine nuts and let them cook for about 5 minutes.
- Squeeze the milk from the bread. Add the bread to the pan along with the spinach, dry herbs, and hot pepper sauce, and salt.
- Mix them well, and ensure the bread has mixed in well.
- Spread out this mix on a sheet pan and allow it to cool.
- Take the London broil, and centrally cut out a pocket in it. Evenly place the fresh herbs in this pocket. Now stuff it with the mixture, and use long toothpicks to hold the entire piece of meat with the stuffing together.
- Brush the meat with garlic and olive oil.
- On a preheated grill, place the stuffed London broil and allow it to cook for about 20 minutes. Carve it into thin slices just before serving.
- Boil the potatoes in salt water for about 20 minutes. Cut them into thick slices while they are still warm. Drizzle some olive oil over them, and sprinkle them with the dried herbs along with the salt and pepper. Grill the potatoes until they turn golden brown.
- Serve the grilled potatoes as an accompaniment with this dish.
Since the cooking time for these recipes is not so long, you can even prepare it for any kind of gathering at home. It will surely be enjoyed by all your guests and family members alike.