London Broil Sandwiches With Lemon Mayonnaise Recipes

LONDON BROIL SANDWICHES WITH LEMON MAYONNAISE

Steps:

• Heat coals or gas grill for direct heat. In small bowl, mix all lemon mayonnaise ingredients until well blended.
• Cut bread horizontally in half. Drizzle 1 tablespoon of the oil over cut sides of bread. In small bowl, mix remaining 1 tablespoon oil, the lemon peel, soy sauce and lemon pepper seasoning. Rub both sides of beef with oil mixture.
• Cover and grill beef over medium heat 8 to 9 minutes, turning once or twice, until desired doneness. Add bread, cut sides down, for last 2 minutes of grilling or until toasted.
• Spread mayonnaise on bottom half of bread. Cut beef crosswise into thin slices. Layer lettuce and beef on bottom half of bread. Add top half of bread; cut crosswise into 4 sandwiches.

LONDON BROIL AND PORTOBELLO SANDWICH

Steps:

• Preheat oven broiler for 5 minutes.
• Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain.
• In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.

CHICKEN SANDWICHES WITH LEMON MAYONNAISE

Steps:

• Lemon-Caper Mayonnaise: Mix mayonnaise, lemon juice, zest, and capers in a small cup or bowl and set aside.
• Sandwich: Split rolls in half. On the bottom half of each roll, spread the lemon caper mayonnaise.
• Add the cucumber slices, baby lettuce, tomatoes, shredded chicken, slivered onion and grated carrot. Season with salt and pepper and top with the last two slices of rolls spread with Dijon mustard.

LEMON-MARINATED LONDON BROIL

Steps:

• Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.

LONDON BROIL SANDWICHES WITH YOGURT-CUCUMBER SAUCE

Steps:

• PLACE beef between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin.
• COMBINE garlic and next 3 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill 8 hours. Remove beef from marinade, discarding marinade.
• STIR together yogurt and next 3 ingredients. Set aside.
• GRILL beef, covered with grill lid, over medium-high heat (300 degrees to 350 degrees) 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut into thin slices.
• PLACE beef evenly down center of warm pita rounds. Top with yogurt mixture, lettuce, and tomato; roll up. Garnish, if desired, and serve immediately.

MARINATED LONDON BROIL WITH LEMON AND GARLIC

Steps:

• Place steak in heavy large resealable plastic bag. Puree remaining ingredients in blender or processor. Season marinade with salt and pepper. Pour marinade into bag with steak; seal bag. Let steak marinate at room temperature 2 hours or chill up to 6 hours, turning bag occasionally.
• Preheat broiler or prepare barbecue (medium-high heat). Broil or grill steak until cooked to desired doneness, about 7 minutes per side for medium-rare. Transfer steak to platter; let stand 15 minutes. Thinly slice steak crosswise.

LONDON BROIL WITH SOY CITRUS MAYONNAISE

Steps:

• Combine all ingredients except mayonnaise and 1 tablespoon of olive oil in a 1-quart heavy duty sealable plastic bag.
• Press out air.
• Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours but no more than 8.
• Transfer steak to a plate and pour 2 tablespoons of marinade into a 1 quart saucepan.
• Bring steak to room temperature about 30 minutes.
• Heat remaining tablespoon oil in a 12 inch skillet over moderately high heat until hot but not smoking.
• Cook steak uncovered until underside is browned, about 5 minutes.
• Turn steak over, then reduce heat to moderately low and cover skillet.
• Continue cooking until thermometer inserted horizontally 2 inches into center of steak reaches 120°F, about 10-12 minutes.
• Transfer to a cutting board and let rest at least 15 minutes.
• While steak cooks and stands, bring marinade in saucepan to a boil, then poor into a bowl and cool.
• Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
• Cut steak across the grain into very thin slices and transfer to a platter and drizzle with any juices that accumulated on cutting board. serve at room temperature with mayonnaise.

LONDON BROIL WITH SOY CITRUS MAYONNAISE

Steps:

• Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag. Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours.
• Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks' note, below). Bring steak to room temperature, about 30 minutes.
• Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steak, uncovered, until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak registers 120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare).
• While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely. Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
• Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve at room temperature or slightly chilled, with mayonnaise.