London Broil With Blue Cheese Butter Recipes

LONDON BROIL WITH HERB BUTTER

Steps:

• Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
• Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
• About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
• Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

LONDON BROIL WITH CHEESY YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F. Rub the steak with the Worcestershire sauce, 1/2 teaspoon salt, and a generous amount of pepper; set aside.
• Make the Yorkshire pudding: Whisk the eggs and milk in a large bowl; add the flour, scallions, cheese and 1/2 teaspoon salt and whisk to combine. Lightly brush a deep-dish pie plate with some of the butter, then whisk the remaining butter into the batter. Pour the batter into the prepared pie plate and bake until puffed and golden, 20 to 25 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat until very hot. Add the steak and cook until browned on the bottom, about 5 minutes. Flip the steak, reduce the heat to low and cover the skillet; continue cooking until a thermometer inserted sideways into the center of the steak registers 120 degrees F, 10 to 12 minutes. Transfer to a cutting board, tent with foil and let rest, 10 minutes. Add the tomatoes to the skillet, cut-side down; cover and cook until soft, 5 minutes. Thinly slice the steak against the grain and season with pepper. Cut the Yorkshire pudding into wedges. Serve with the tomatoes.
• Photograph by Christopher Testani

LONDON BROIL WITH BLUE CHEESE BUTTER

Steps:

• If grilling, heat gas grill, igniting all burners on high for at least 10 minutes. If broiling, adjust oven rack to highest position and heat broiler.
• Mix salt, pepper, garlic and onion powders and cayenne in a small bowl. Rub steak with oil; coat both sides of the meat with the spice mixture.
• If broiling, place steak on a broiler pan or wire rack set over a shallow pan; broil, turning once, until well browned on both sides, 5 to 7 minutes per side for medium. If grilling, place steak on hot grill rack; cover and cook, turning once, until grill marks form, 5 to 7 minutes per side for medium-rare or to desired doneness. Remove and let rest 5 minutes.
• Meanwhile, mix blue cheese and butter in a small bowl. Slice meat thinly against the grain and place on each serving plate. Smear with butter, and serve immediately.

KICKIN' LONDON BROIL WITH BLEU CHEESE BUTTER RECIPE - (5/5)

Steps:

• 1. Preheat grill for low heat. 2. In a bowl, mix the blue cheese, butter, and chives. Set aside. In a separate bowl mix the black pepper, garlic salt, onion powder, and cayenne pepper. 3. Rub the steak with olive oil. Coat both sides of the meat with the spice mixture and rub in by hand or press with a spatula. 4. Lightly oil the grill grate. Place meat on the grill and cook 10-15 minutes per side or to desired doneness. Grill to rare or medium rare for best flavor. Remove from grill and slice lengthwise into thin strips. Top with a large dollop of blue cheese butter and serve.

STUPENDOUS LONDON BROIL

Steps:

• Heat a large, heavy saute pan over medium high heat.
• When hot, add oil and swirl pan to cover bottom of pan completely.
• Salt and pepper one side of the London Broil.
• Place seasoned side down in the prepared pan.
• Salt and pepper the remaining side and add a splatter screen to the pan.
• For medium-rare, saute meat for three minutes on the first side.
• Turn and saute for three and a half minutes on the other side.
• For more well-done meat, saute four minutes per side.
• Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees).
• Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
• Stir just until onions start to wilt.
• Pour in wine and add bouillon paste.
• Stir up any browned bits and boil until liquid decreases by half.
• When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.

LONDON BROIL WITH BLUE CHEESE BUTTER

Steps:

• If grilling, heat gas grill, igniting all burners on high for at least 10 minutes. If broiling, adjust oven rack to highest position and heat broiler.
• Mix salt, pepper, garlic and onion powders and cayenne in a small bowl. Rub steak with oil; coat both sides of the meat with the spice mixture.
• If broiling, place steak on a broiler pan or wire rack set over a shallow pan; broil, turning once, until well browned on both sides, 5 to 7 minutes per side for medium. If grilling, place steak on hot grill rack; cover and cook, turning once, until grill marks form, 5 to 7 minutes per side for medium-rare or to desired doneness. Remove and let rest 5 minutes.
• Meanwhile, mix blue cheese and butter in a small bowl. Slice meat thinly against the grain and place on each serving plate. Smear with butter, and serve immediately.