I love when London Broil is on sale at the store. When that happens, we often make this dish. It is an easy dish that feels a bit on the special side. We love it plain, as in the picture, and sometimes I add a creamy cracked peppercorn sauce over the top. In any case, my family never says no when I put this meal on our menu.
You will want to start this the night before you plan to serve it so that the marinade gets all into the meat and makes it yummy.
The first thing you will need is to score your London Broil on both sides. You will do this by cutting it diagonally one direction, and then again in the opposite direction. This creates a diamond shape. (Do NOT cut all the way through the meat.) Then turn your meat over and do it again to the other side. It will look like this:
Next you will want to make your marinade. One of the ingredients called for is called Kitchen Bouquet. You will find it in a small bottle that looks just like this:
Put all of the marinade ingredients into a quart sized ziplock bag.
Now add the London Broil that you have scored, and squish it into the bag. It will fit. Trust me.
Squish the marinade all around so that the meat is well covered. Then put into the refrigerator until the next night when you will prepare it for dinner.
The next day, you will melt 1/2 stick of butter in a frying pan and then place your London Broil in it and cook it without turning for 6 to 7 minutes.
After 6 or 7 minutes, turn the London Broil over and cook that side for 6 or 7 more minutes.
Remove the London Broil from the pan and let it rest for a few minutes before cutting it for serving.
Slice the meat on the diagonal.
Serve with sides of your choice. I chose baked potatoes and steamed broccoli this time. Be prepared for your taste buds to do a happy dance.
- 2 LB London Broil
- 1 Quart Ziploc Bag
- 1/4 Cup Olive Oil
- 2 TB Lemon Juice
- 1 TB Kitchen Bouquet
- 1 TB Minced, Bottled Garlic
- 1 TB Coarse Black Pepper
- 1 TB Minced Dried Onion
- 1 tsp Sea Salt
- 2 TB Cracked Peppercorns or Coarse Black Pepper
- 1/4 Cup Butter
- 2/3 Cup Heavy Cream
- 2/3 Cup Beef Broth
- Score meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Repeat on other side. Place meat in a ziploc bag with marinade. Seal bag, trying to remove most of the air. Squish meat and marinade around in bag until well coated. Put bag in bowl in the fridge, and turn occasionally.
- Take meat out of Ziploc bag and discard marinade.
- Use your fingers to press the pepper onto both sides of the meat.
- In a large skillet, cook London Broil in hot butter over medium heat to desired doneness, turning only once. (Allow 8-11 minutes total cooking time for medium rare, or 12 to 14 minutes total cooking time for medium.)
- Transfer the meat to a cutting board and allow to rest before cutting meat. Reserve the drippings in the skillet. Slice on the diagonal and arrange on a serving platter. Keep warm.
- For the sauce, add juices from the cutting board along with the pan drippings, scraping up the crusty browned bits. Stir in cream and the beef broth. Cook and stir over low heat for 4 to 5 minutes, or until mixture is reduced to around 2/3 cup.
- Pour over the meat and serve.