LONDON BROIL WITH CRISPY POTATOES AND PEPPERS
This tender steak, rubbed with a pinch of paprika, is matched with spuds that are crisp outside and tender inside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil; set aside.
- In a large skillet, heat cup oil over medium. Add potatoes and cook, turning frequently with a thin metal spatula, until golden and crisp-tender, 15 to 20 minutes. Add peppers; season with salt and pepper. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
- Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper. Broil, turning once, until medium-rare (an instant-read thermometer inserted in thickest part should register 130 degrees), 10 to 15 minutes. Transfer to a plate, cover loosely with aluminum foil, and set aside to rest, 5 to 10 minutes. Thinly slice beef against the grain, and serve with vegetables.
JOHNNY'S SLOW COOKER LONDON BROIL
This recipe came from the desire to make a pot roast, but all I had on hand was a London broil. I made this on the fly, and it turned out great. My wife took the leftovers to work and everyone wanted the recipe. I hope you all like it.
Provided by Johnny
Categories 100+ Everyday Cooking Recipes
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
- Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
- Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
- Cook on Low for 8 to 10 hours or cook on High for 6 hours.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.6 g, Cholesterol 58.7 mg, Fat 18.7 g, Fiber 4.9 g, Protein 27.8 g, SaturatedFat 6.1 g, Sodium 795.5 mg, Sugar 6 g
DAN'S PEPPERY LONDON BROIL
I was bored making our usual London broil, so I got a little creative and sparked up the flavor. What a great change! -Dan Wright, San Jose, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- With a meat fork, poke holes in both sides of meat. Make a paste with garlic, seasoned salt and red pepper flakes; rub over both sides of meat. Place the steak in a large shallow dish. Add Worcestershire sauce and turn steak. Cover: refrigerate for at least 4 hours, turning once. , Drain and discard marinade. Grill, uncovered, over hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain.
Nutrition Facts : Calories 270 calories, Fat 12g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 578mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
LONDON BROIL W/CRISPY POTATOES
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil; set aside. In a large skillet, heat cup oil over medium. Add potatoes and cook, turning frequently with a thin metal spatula, until golden and crisp-tender, 15 to 20 minutes. Add peppers; season with salt and pepper. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more. Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper. Broil, turning once, until medium-rare (an instant-read thermometer inserted in thickest part should register 130 degrees), 10 to 15 minutes. Transfer to a plate, cover loosely with aluminum foil, and set aside to rest, 5 to 10 minutes. Thinly slice beef against the grain, and serve with vegetables.
LONDON BROIL WITH RED PEPPERS, ONION, AND POTATO WEDGES
A great way to have your meat and potatoes. Just serve with a nice salad and you have a complete meal in a flash.
Provided by JackieOhNo
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix oil, garlic, thyme, salt, and pepper in medium bowl. Rub 1 T. oil mixture on both sides of steak.
- Heat broiler.
- Scrub potatoes; quarter lengthwise. Brush generously with oil mixture and place in shallow baking pan large enough for steak. Stem and seed bell pepper; cut lengthwise into 1/4" strips. Thinly slice onion. Toss bell peppers and onion with remaining oil mixture.
- Broil potatoes about 6 inches from heat, turning to brown evenly, about 10 minutes. Add meat and broil 4 minutes each side for medium-rare. Cover steak and potatoes with aluminum foil; let stand 5 minutes.
- Meanwhile, place peppers and onion with oil m ixture in medium skillet. Cook covered, shaking skillet occasionally, over medium-high heat until vegetables begin to brown at edges, about 5 minutes. Remove cover, reduce heat to medium and cook, stirring occasionally, until peppers are tender, about 5 minutes.
- Thinly slice steak on diagonal; place on platter. Spoon peppers and onion over steak. Add potatoes to platter and serve.
Nutrition Facts : Calories 421.3, Fat 20.4, SaturatedFat 4.4, Cholesterol 89.6, Sodium 367.2, Carbohydrate 22.5, Fiber 3.3, Sugar 4.8, Protein 35.8
STUPENDOUS LONDON BROIL
So easy! So delicious! An experiment I tried once, and the family has asked for it again and again. To feed more people, buy a larger cut of London Broil.
Provided by Knitting Granny
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 91.4, Fat 3.8, SaturatedFat 0.3, Sodium 10.1, Carbohydrate 5.7, Fiber 1.4, Sugar 2.3, Protein 2.4
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