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How To make Betti's London Broil
1 tb Melted butter
2 Med Sliced onions
1/4 ts Salt (opt)
2 tb Salad oil
1 ts Fresh lemon juice
2 Crushed garlic
1/2 ts Salt (opt)
1/2 tb My seasoning (follows)
2 lb Scored flank steak
Here is my daughter's favorite recipe. I have been making London Broil this way almost as long as I have been married, and that is over 30 years. Melt butter in skillet. Cook and stir onions and 1/4 tsp salt in the butter until onions are tender. Keep warm over low heat. Stir together salad oil, lemon juice, garlic, 1/2 tsp salt and the pepper; brush on top side of meat. Set oven control at broil and/or 550~ degrees. Broil meat 2-3 inches from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil just until rare, 5 minutes longer. Cut meat across grain at a slanted angle into very thin slices; serve with onions. NOTE: A can of mushrooms can be added with the onions. Brisket meat can be substituted for the flank steak. My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part ground black pepper. Mix well before adding to recipe.
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Making London Broil
This classic dish uses a marinated flank steak that is then broiled in the oven and cut into thin strips. We also topped it with a homemade mushroom sauce and served it for a special family dinner. It cooks quickly and delivers a lot of flavor! Marinate the steak in the morning, and then it will be ready for dinner that evening!
Smoked London Broil with Stout Mushroom Sauce Recipe
London broil, is it a cut of beef or style of cooking? All I know is that it is delicious, especially when smoked in the Big Green Egg. This smoked roast recipe is so simple, even I can make it without f’ing it up too badly. The dry rub is a simple brown sugar and spice mixture, and the mushroom au jus-style sauce features a stout ale.
Hardware
• London broil, roughly 2 lbs
For Dry Rub
• ½ cup brown sugar
• 2 TBSP Creole seasoning
• 1 tsp kosher salt
Stout Mushroom Sauce
• 8 oz. stout ale
• 1 cup beef stock
• 1 cup mixed brown& white mushrooms, sliced
• 1 medium yellow onion, sliced
• 2 shallots, sliced
• 1 clove garlic, diced
• 1 TBSP butter
Directions
1. Combine brown, Creole seasoning, and kosher salt into a dry rub
2. Slather the rub all over the London broil
3. 1. Refrigerate for at 8 hours
4. Bring Big Green Egg or other grill/smoker to 225ºF
5. Add pecan wood chunks and water-filled pan
6. Put the London broil over the pan
7. Smoke until internal temperature of 125ºF
8. Remove from smoke, cover with aluminum foil, and allow to rest for 15 minutes
9. Slice, top with stout mushroom sauce, and serve
Stout Mushroom Sauce
1. Melt butter in sauce pan
2. Add onion & shallots, and cook until starting to caramelize
3. Add garlic and mushrooms
4. Add beef stock and stout, bring to a simmer
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