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Sunday, May 5th, 2019 10:09 pm
recipes: london broil
This is partially being posted here so I remember to add it manually to pepperplate.
Today's recipe: London Broil wtih Arugula salad
My attempts at steak have been...better left to Child, but to my surprise, this one turned actually worked. Original recipe and variation below. Actual result to prove I managed this.
Recipe from here: https://www.delish.com/cooking/recipe-ideas/a25621332/london-broil-recipe/
Ingredients:
1 (2-lb.) London broil top-round steak
Kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
*Juice of 1/2 lemon
2 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
4 cloves garlic, minced
For Herb Butter:
1/2 c. (1 stick) butter, softened
1 tbsp. freshly chopped parsley
2 tsp. freshly chopped chives
Zest of 1/2 lemon
1/2 tsp. kosher salt
*Pinch crushed red pepper flakes
For salad:
Arugula
Shredded asiago cheese
Dressing of choice
Instructions:
In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
Season steak generously with salt and pepper, then rub oil mixture all over. Let sit at room temperature for an hour or refrigerate up to overnight.
Preheat broiler. Brush off garlic then place steak on a sheet pan. Broil 12 to 15 minutes, until top is charred. Flip and broil 12 to 15 minutes more, until internal temperature reaches 125° for medium rare. Let rest 10 minutes before carving.
Serve with herb butter.
Herb Butter:
In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth. Refrigerate until ready to use.
Variations
For the lemon, I used lime since for some mysterious reason I have three limes. I don't actually know where they came from, but here we are with limes. I also left the pepper out of the butter but do what you want there. I drizzled the butter over the steak, but go for whatever works for you.
Broil time: I did twelve minutes by twelve minutes about five inches below the broiler to get that place between Child preferring rare and me liking medium rare, but even so, it cooked faster than expected. Pic shows actual results.
You are really going to want to poke the hell out of this before the marinade. Go crazy but make sure there's lots of holes for the marinade to penetrate.
Today's recipe: London Broil wtih Arugula salad
My attempts at steak have been...better left to Child, but to my surprise, this one turned actually worked. Original recipe and variation below. Actual result to prove I managed this.
Recipe from here: https://www.delish.com/cooking/recipe-ideas/a25621332/london-broil-recipe/
Ingredients:
1 (2-lb.) London broil top-round steak
Kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
*Juice of 1/2 lemon
2 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
4 cloves garlic, minced
For Herb Butter:
1/2 c. (1 stick) butter, softened
1 tbsp. freshly chopped parsley
2 tsp. freshly chopped chives
Zest of 1/2 lemon
1/2 tsp. kosher salt
*Pinch crushed red pepper flakes
For salad:
Arugula
Shredded asiago cheese
Dressing of choice
Instructions:
In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
Season steak generously with salt and pepper, then rub oil mixture all over. Let sit at room temperature for an hour or refrigerate up to overnight.
Preheat broiler. Brush off garlic then place steak on a sheet pan. Broil 12 to 15 minutes, until top is charred. Flip and broil 12 to 15 minutes more, until internal temperature reaches 125° for medium rare. Let rest 10 minutes before carving.
Serve with herb butter.
Herb Butter:
In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth. Refrigerate until ready to use.
Variations
For the lemon, I used lime since for some mysterious reason I have three limes. I don't actually know where they came from, but here we are with limes. I also left the pepper out of the butter but do what you want there. I drizzled the butter over the steak, but go for whatever works for you.
Broil time: I did twelve minutes by twelve minutes about five inches below the broiler to get that place between Child preferring rare and me liking medium rare, but even so, it cooked faster than expected. Pic shows actual results.
You are really going to want to poke the hell out of this before the marinade. Go crazy but make sure there's lots of holes for the marinade to penetrate.
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