Sunnys Easy Grilled London Broil With Tomato And Fennel Salad Recipes

GRILLED BUTTERFLIED LEG OF LAMB WITH TOMATO-FENNEL VINAIGRETTE

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette image

Provided by Molly Stevens

Categories Lamb Olive Tomato Freeze/Chill Marinate Backyard BBQ Fennel Summer Grill/Barbecue Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Ingredients

Lamb
9 garlic cloves, minced
2 tablespoons chopped fresh rosemary
2 anchovy fillets, minced
2 teaspoons fennel seeds
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly cracked black pepper
1/4 cup extra-virgin olive oil
1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb)
Vinaigrette
1 1/2 teaspoons fennel seeds
1 pound tomatoes, seeded, finely chopped (about 2 cups)
1/2 cup Kalamata or Niçoise olives, pitted, finely chopped
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Coarse kosher salt
1/4 cup thinly sliced fresh basil

Steps:

For lamb:
Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling.
For vinaigrette:
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.
Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130°F for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.
Cut lamb crosswise into 1/2-inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.

GRILLED LONDON BROIL WITH CARAMELIZED ONIONS

Grilled London Broil With Caramelized Onions image

I marinated the London Broil over night. Served with my Caramelized onions recipe #51649 but feel free to make your own or serve without. This tough piece of meat is very tender cooked and sliced this way. This is not to be overcooked. Hope you have good will power because this you will want to keep on eating.

Provided by Rita1652

Categories Steak

Time 18m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 lbs london broil beef
1/2 cup ketchup
1/3 cup vinegar
1/4 cup oil
3 tablespoons mustard
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon grated horseradish
2 tablespoons honey
1 teaspoon grated ginger
3 garlic cloves, minced
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon dried parsley flakes
caramelized onion (Flavored Caramelized Onions) (optional)

Steps:

Mix all marinade ingredients together and place in a gallon size zip lock.
Score meat on both sides then place into bag with marinade.
Refrigerate overnight.
Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
Grill meat on high heat for 3-5 minutes on each side turning only once.
Meat registers 120-125 degrees F.
Let sit 10 minutes before cutting very thin slices on the bias.
Serve with caramelized onions and sauce.

Nutrition Facts : Calories 616.7, Fat 31.2, SaturatedFat 10.2, Cholesterol 196.6, Sodium 1067.6, Carbohydrate 15.1, Fiber 0.8, Sugar 11.7, Protein 66.1

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