What is a London Broil?
The first thing to know about “London Broil” is that it isn’t a particular cut of beef. It CAN be flank steak, or it can be cut from the round, or leg muscles of the beef, but the best London broil is cut from the top round. When cooked using a Sous Vide Circulator, this cut of beef is as tender as any strip steak with flavor that will blow your mind!
Over the next few days, I will be sharing different ways to prepare and enjoy this very affordable and versatile London Broil.
Wok'n and Talk'n Teriyaki
London Broil Recipe #1
Wok'n and Talk'n Teriyaki London Broil
This is the first installment in my collection of London Broil Recipes. Preparing the initial cut of beef using the Sous Vide is the secret to a tender, succulent and flavorful week of mind-blowing meals. In the time that it takes to heat up the grill and sear the Sous Vide cooked London Broil, I have the entire meal prepared and ready to plate.
Equipment
- 1 Sous Vide Circulator
- 1 vacuum sealer machine optional
- 1 Wok optional
Ingredients
London Broil
- 1 2-3 lb Top Round London Broil
- 1-2 tsp Diamond Crystal Kosher salt
- ½-1 tsp freshly ground black pepper
- ¼-½ tsp garlic powder
- 2 tbsp butter cut in half
- choice of fresh herbs optional
Teriyaki Sauce
- ¼ cup brown sugar
- 1½ tsp corn starch
- 1 cup water
- ⅓ cup soy sauce
- 1½ tbsp vinegar
Vegetable Stir-fry
- 1 cup Coleslaw mix red & green cabbage/carrot
- 5-6 mini sweet peppers cleaned, seeded and sliced
- 1-2 cups fresh broccoli florets
- 1 tbsp fresh ginger minced
- 1 large clove fresh garlic minced
- crushed red pepper flakes optional
- 1 tbsp peanut oil or choice of any oil with a high smoke point
- 2-3 tbsp teriyaki sauce
- 1 tsp toasted sesame oil
Instructions
London Broil
- Fill vessel with water and set your sous vide circulator to 130℉ (I always place a hot pad under the vessel to protect my counter)Generously season the meat and place in a vacuum seal bag or a ziploc bag if using the displacement method. Place pats of butter and herbs, if using, on top of meat and seal bag.Place in water bath when the temperature has been reached and allow to cook for 4 hours.When your London Broil is ready, sear the meat on a hot grill or skillet. Once the meat is seared, cover with foil and allow it to rest for 5 minutes to allow the juices to redistribute. Slice the meat against the grain and serve with teriyaki sauce.
Teriyaki Sauce
- Mix brown sugar and corn starch in a small saucepan until well combined.Add remaining ingredients and place over medium high heat, stirring constantly until sauce comes to a boil and has thickened slightly. (About 1 minute after it comes to a full boil).
Vegetable Stir-fry
- Place wok or pan over high heat. Add peanut oil to hot pan and then add broccoli, peppers and coleslaw mix. Season with salt and pepper and stir-fry for 1 minute. Add garlic, ginger, toasted sesame oil and 2-3 tablespoons teriyaki sauce and stir-fry another minute or until vegetables are crisp tender. Serve with your choice of rice. I used long-grain white rice so that I have left-over rice for the next meal--London Broil with Chimichurri and black beans and rice.
Chimichurri and Spicy Black Beans & Rice
London Broil Recipe #2
Slightly Spicy Black Beans
These are wonderful on their own or mixed into white rice with cilantro. Don't skip the squeeze of lime at the end, it really makes a difference.
Equipment
- Instant Pot / Pressure Cooker
Ingredients
- 1 tbsp avocado or grape seed oil
- ½ medium yellow onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño pepper seeded and minced
- ½ cup fresh cilantro, (leaves and tender stems) chopped
- 1 lb dry black beans rinsed (soaking is not necessary)
- 1½ tbsp ground cumin
- 1 tsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp fine sea salt or to taste
- 4 cups water
- ½ cup prepared salsa verde I used Trader Joe's
- 1 lime juiced
Instructions
- Set Instant Pot to Sauté. Add oil and onions and sauté for a few minutes until onions are translucent. Add garlic, fresh cilantro, red pepper, jalapeño, spices and black beans. Sauté for a minute, stirring and being sure not to scorch.
- Cancel the Sauté mode. Add water and salsa verde, close lid and set to Pressure Cooker mode at HIGH pressure for 45 minutes. Allow cooker to do a natural release. Add lime juice, stir and serve with additional cilantro.
Chimichurri Sauce
This Argentine Chimichurri recipe is by the Bon Appétit Test Kitchen. It is delicious spooned over grilled beef, drizzled over a bowl of lentils and it's a fantastic marinade! Chopping everything by hand, rather than using a food processor, gives a nice texture and prevents the herby sauce from turning into a paste. Allowing the shallot, chile, garlic, and salt to sit with the vinegar for 10 minutes before adding the herbs softens the aromatics and tames their raw sting.
Servings 2 cups
Ingredients
- 1 shallot finely chopped
- 1 Fresno chile or red jalapeño finely chopped
- 3-4 cloves garlic thinly sliced or finely chopped
- ½ cup red wine vinegar
- 1 tsp kosher salt plus more
- ½ cup cilantro finely chopped
- ¼ cup flat-leaf parsley finely chopped
- 2 tbsp oregano finely chopped
- ¾ cup extra-virgin olive oil
Instructions
- Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes.Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.Salt to taste.
Notes
Chimichurri is best served just after it's made, but if you have any left over, the sauce will hold in the refrigerator for a few days. Use to top roasted chicken, oven-roasted potatoes, fried eggs, or almost anything else that's simply seasoned. Mix it with Greek yogurt to create a dip, or work in a bit of mayonnaise for a creamy and herb-packed spread for a sandwich.
Left-over London Broil
Using a Sous Vide to warm your left-over steak will result in a perfectly warmed, not over-cooked, meat. You would never know that you are enjoying "left-overs"!
Equipment
- 1 Sous Vide Circulator
- 1 Vacuum sealer optional
Ingredients
- Left-over steak sliced or not
Instructions
- Set your sous vide circulator to 130℉Seal left-over steak in a vacuum seal or ziploc, (if using the displacement method) bag.Place in the sous vide until warmed through. (About 30 minutes)
Steak Crostini
London Broil Recipe #3
Steak Crostini
This appetizer is delicious and so easy to prepare, especially if you happen to have some perfectly prepared left-over steak or London Broil.
Ingredients
- Medium-rare cooked steak or London Broil thinly sliced
- Horseradish sauce
- 2 cups fresh arugula
Pickled Onions
- 1 red onion halved and sliced
- ½ cup white wine vinegar
- ½ tsp sugar
- ½ tsp salt
Crostini
- baguette sliced diagonally into ¾-inch slices
- Extra-virgin olive oil
- salt and freshly ground black pepper
Instructions
- Place sliced onions in a jar. In a small bowl, whisk together the vinegar, sugar and salt until dissolved. Pour mixture into jar, over onions. Let sit at room temperature for several hours, shaking mixture every now and then.Preheat oven to 400℉. Line a baking sheet with parchment paper and place baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.Spread horseradish sauce on the crostini, then top with arugula, steak slice and pickled red onions.Serve and listen to all of the RAVES!
Beef and Barley Soup
London Broil Recipe #4
Instant Pot Beef and Barley Soup
This delicious and satisfying classic soup is full of flavor, tender beef and perfectly cooked barley and made in (almost) an instant using the Instant Pot or any pressure cooker. A perfectly scrumptious, warm you up from the inside, meal! If you happen to have left-over London broil, just omit the beef stew meat and add your left-over London broil, (diced), instead.
Servings 6
Equipment
- 1 Instant Pot or any pressure cooker
Ingredients
- 1 large yellow or sweet onion finely chopped
- 2-3 celery stalks, with inner leaves chopped
- 3 plump garlic cloves minced
- 1 cup carrots cut into small bite-size pieces
- 3 small Yukon gold potatoes peeled and cut into bite-size dice
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp onion powder
- ½ tsp garlic powder
- 1½ tbsp Worcestershire sauce
- 2 tsp Better than Bouillon beef soup base
- 1 tsp kosher salt to taste
- ½ tsp freshly cracked black pepper to taste
- 1½ lbs beef stew meat cut into 1-inch pieces
- 1 cup pearl barley
- 32 oz beef broth or stock
- 1 cup water more if needed
- 1 tbsp tomato paste
Instructions
- Set Instant Pot to Sauté Mode. Add the oil and butter to pot and when butter has melted, add half of the beef. Season lightly with salt and pepper and allow to brown. Transfer the beef to a plate or bowl and brown the remaining beef in the same manner and transfer to plate when browned. ****If using left-over London broil, skip this step
- Add onions and celery to the Instant Pot and sauté until onions are translucent, approx. 5 minutes. Add tomato paste and minced garlic and sauté until fragrant, about 1 minute. Add approximately 1 cup of beef stock/broth to the pot. Stir and scrape bottom of pot to deglaze and incorporate browned bits.Cancel Sauté Mode.
- Add the onion powder, garlic powder, Worcestershire sauce, salt, pepper, and beef base -- stir to combine with the veggies.Add back the browned stew meat (or left-over London broil), potatoes, pearl barley, remaining beef stock and water.
- Close and lock the Instant Pot and set to "meat/stew" (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release when time is up. After pressure has released, open the pot and add the carrots. Close the lid and allow to sit in "warm mode" for 10-15 minutes, until the carrots are crisp tender.Stir soup and taste for seasoning. Add salt, pepper and/or water if needed. Serve and enjoy.
