LONDON BROIL SANDWICHES WITH LEMON MAYONNAISE
Lemon peel and lemon pepper perk up a classic sandwich.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 590, Carbohydrate 58 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1270 mg
LONDON BROIL II
The marinade is so flavorful you'll skip the steak sauce.
Provided by Jill
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 5h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
- Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 1.2 g, Cholesterol 93.1 mg, Fat 20.6 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 8 g, Sodium 772.5 mg, Sugar 0.5 g
LONDON BROIL I
'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round.
Provided by Char Finamore
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 3.8 g, Cholesterol 75.4 mg, Fat 9.1 g, Fiber 0.4 g, Protein 30.1 g, SaturatedFat 2.1 g, Sodium 1313.5 mg, Sugar 1.5 g
LONDON BROIL WITH SOY CITRUS MAYONNAISE
This recipe is from July 2005 Gourmet magazine. The most important part of this recipe is the resting part. Do not cut into this beautiful piece of meat until you have let it rest for the full 15 minutes. It will be worth the wait...I promise.
Provided by JoJoStar
Categories Lunch/Snacks
Time P5DT25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 566.2, Fat 33.6, SaturatedFat 8.5, Cholesterol 133, Sodium 2397.9, Carbohydrate 17.2, Fiber 1.2, Sugar 5.4, Protein 45.1
LONDON BROIL WITH SOY CITRUS MAYONNAISE
Categories Beef Citrus Soy Marinate Quick & Easy Dinner Mayonnaise Meat Steak Summer Soy Sauce Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 14
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.
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