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How To make Dan's Peppery London Broil
1 Beef flank steak
about 3/4
1 Garlic clove :
minced
1/2 teaspoon Seasoned salt
1/8 teaspoon Crushed red pepper
1/4 cup Worcestershire sauce
"I was bored making the usual London broil, so I got a little creative and sparked up the flavor with crushed red pepper, garlic and Worcestershire sauce." - Dan Wright With a meat fork, poke holes in both sides of meat. Make a paste with garlic, seasoned salt and red pepper; rub over both sides of meat. Place steak in a gallon-size plastic bag. Add Worcestershire sauce and close bag. Refrigerate at least 4 hours, turning once. Remove meat; discard marinade. Broil or grill over hot coals until meat reaches desired doneness, 4-5 minutes per side. To serve, slice thinly across the grain.
How To make Dan's Peppery London Broil's Videos
London Broil Recipe | Weber Kettle
This week we are firing up our Weber Kettle for some London Broil. This is perfect for Father’s Day as it’s quick and easy.
We started with a 3 pound London broil. Since London Broil is lean it takes well to a marinade.
¼ cup veg oil
2 tablespoons apple cider vinegar
3 tablespoons Montreal Steak Rub
Place the London Broil in a bag and cover with the marinade. Marinate at least 1 hour but it can go up to overnight.
Once the marinade process is done it’s time to get some seasoning. We used our Texas Rub.
Texas Rub-
We fired up our Weber Kettle with some lump charcoal. Once they were good and hot we dumped in the coals, put on our grate with our GrillGrates and let it come up to temp. We wanted the surface temp on our GrillGrates to be above 500. These were over 600.
Once our grill stabilized we put a sear on each side. We did 2 min with a twist followed by another 2 min for each side.
After 8 total min of searing, we moved it to the cool side to let it finish out. We used a Thermoworks DOT to monitor the internal temperature and set it for 128.
Once we hit 128, we removed the London Broil and let it rest 10-15 min. Remember to slice AGAINST the grain when you cut it! On the ends, it will be a little more done which is perfect for those guests who like it that way!
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How to make the Best London Broil Marinade
London broil marinade is easy to make and you can enjoy the best steak at home. The ingredients are simple and the flavor is amazing.
Get the full recipe here -
Ingredients
3 lbs London Broil
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil
2 Tbsp Worcestershire Sauce
1 Tbsp Dijon mustard
1 Tbsp minced garlic
1 tsp Salt
½ tsp Black Pepper
Instructions
Combine all the ingredients together in a small bowl.
Place the London Broil in a large ziplock bag, pour the marinade over the top, seal and marinade for at least 4 hours but overnight is preferred.
Heat the grill over medium high heat. Remove meat from the refrigerator and let sit at room temperature for 30 minutes.
Cook over medium high heat to get a good char on the outside while the center remains rare to medium rare. About 5-7 minutes per side for an approximately 1 thick London Broil. A thicker piece of meat will need a longer cook time.
Cook until it reaches internal temperature of 125-145 degrees depending on how you like your meat prepared.
Remove to cutting board and allow meat to rest for 10 minutes. Do not cut until the meat has rested.
Cut across the grain in thin slices for perfectly tender steak.
Recipe Notes
*You can also broil the London Broil in a broiler pan on high for approximately 4-6 minutes per side for a 1 thick cut of London Broil until the meat reaches an internal temperature of 125-145 degrees depending on how you like your meat prepared.
The Perfect Prime Rib
The Perfect Prime Rib: full recipe below, with two updates since last year!
Change # 1: Remove bones and cook separately
-The bones act as a heat barrier. Removing them allows the top and bottom to cook evenly at the same rate.
-Without the bones we develop flavorful bark across the entire prime rib.
-The bones will be more flavorful with better bark and rendering since they are exposed to seasoning and heat on all sides.
Change # 2: Apply paste earlier
-Last year I recommended adding the paste right before the searing step. After testing, adding the paste before going into the oven the first time, led to better caramelization.
Recipe:
1.Remove silverskin and trim rib roast
2.Remove bones by following the curve with your knife
3.Tie up roast with butchers twine. Don’t go too tight, roast will slightly expand while cooking
4.Season prime rib and rack of ribs with a coarse rub like montreal steak seasoning
5.Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
6.Remove from fridge and apply paste (recipe below) over all sides of prime rib
7.Place roast and ribs into a 250F oven (try to have the prime rib in the middle of the oven)
8.Remove once prime rib hits 123F internal for rare/medium rare and 133F for closer to medium
9.At this point the ribs should be fully cooked, but leave in oven during the rest if they aren’t quite tender
10.Rest prime rib for 30 min (hour tops) then place back into oven at the highest temp, searing for 5-10 min. Remove as soon as color looks good
11.Immediately slice, serve with horseradish sauce (recipe below)
Notes:
-this was a 10lb bone in prime rib. Adjust paste amount according to size of prime rib
-this recipe works great if cooking a boneless prime rib
Horseradish Paste:
-2T Mayo
-1T Mustard
-1T Prepared Horseradish
-1T Worcestershire sauce
-2 Garlic gloves chopped
-1t Fresh rosemary chopped
-1t Fresh thyme chopped
Creamy Horseradish Sauce:
-2-3T Horseradish
-1/4c Sour cream
-1t Dijon mustard
-1T Mayo
-1T Chopped chives
-Dash of cayenne
???? prime rib from @alpinebutcher
???? Montreal steak seasoning from McCormick
???? Ninja Hardcore Freestyle Rap Beat - Aesuno
#primerib #boneinprimerib #horseradishsauce #holidayrecipe #ovenrecipe
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London Broil on Grill | London Broil Recipe on Big Green Egg
Grilled London Broil Recipe
For more barbecue and grilling recipes visit:
For this recipe I’m using a London broil – which is actually a beef roast cut from the top round. London Broil usually refers to a technique for cooking the roast instead of the cut itself.
For this grilled London broil I started with a 3.5lb London Broil I purchased from the supermarket. I started by using a jaccard are hitting the London broil on all sides to penetrate the meat for the marinade – and tenderize it.
After I used the jaccard, I seasoned the London Broil really well on all sides with my Killer Hogs The AP Rub. Then I mixed up the marinade and added it to bag with the London Broil and allowed it to sit in the fridge for 4 hours.
London Broil BBQ Marinade
- 8 oz Killer Hogs The BBQ Sauce (you can use your favorite bbq sauce here)
- 4 oz balsamic vinegar
- 4 oz olive oil
- 3 gloves chopped garlic
After the London Broil has marinated for around 4 hours, it’s time to take the meat out and season. I like to use a course ground seasoning – my Killer Hogs Steak & Chop Rub. Season the London Broil on all sides and allow to come up to room temp while you prepare your grill.
For this London Broil cook, I’m using a reverse sear. You can use any grill you want for this cook, just set it up for a 2-zone fire – with one cool side and one hot side.
I start my Big Green Egg off cooking at around 250 – adding a couple pieces of hickory and pecan woods to give a good smoke flavor.
Place the London Broil on the 250 grill and monitor the internal temps. You want to pull the meat when it hits 110 internal.
Once the London Broil hits 110 internal, it’s time to sear it. I removed the London Broil and covered it loosely with foil – and cranked the heat up on my Big Green Egg to 500 degrees.
To sear, I placed the London Broil on the grates and cooked it for 6 minutes each side – giving it a 45 degree rotation halfway through on each side.
When the London Broil hits around 130-135 internal it’s time to get it off and let it rest for about 15 minutes.
After it’s rested, I like to slice my London Broil against the grain on a slant – nice, thin slices.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
What is a London Broil? Mystery beef cuts identified | Jess Pryles
What is a London Broil? Mystery beef cuts identified
The meat world can be confusing. So many names for the same thing - and sometimes the same name for different things. So let's figure it out together - what IS a London Broil?
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ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
#londonbroil #whatis #jesspryles
London Broil Grilled After Marinating For 3 Days
Top Round, commonly sold as 'London Broil', can be prepared perfectly on a gas grill using a combination of indirect and direct grilling. With an overnight marinade that turned into three days, this cut of beef turned out incredible juicy and tender after a quick cook of less than an hour.
Marinade Ingredients
1/4 cup Red Wine
1 TBSP Worcestershire Sauce
1 TBSP Balsamic Vinegar
2 TBSP Olive Oil
2 TBSP Minced Garlic
1/4 cup Chopped Onion
1 tsp Salt
1 tsp Pepper
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