Best 5 Pepper Crusted London Broil Recipes

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**Savor the Delectable Pepper Crusted London Broil: A Culinary Symphony of Flavors**

Indulge in the tantalizing flavors of Pepper Crusted London Broil, a culinary masterpiece that marries the robust essence of beef with a symphony of aromatic spices. This delectable dish, hailing from the heart of London, is renowned for its succulent texture and captivating crust, a testament to the meticulous craftsmanship of skilled chefs. Embark on a flavor-filled journey as we explore the intricacies of this classic recipe, unlocking the secrets behind its irresistible charm. Discover the art of selecting the perfect cut of beef, mastering the technique of creating a flavorful peppercorn crust, and exploring variations that elevate this dish to new heights of culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

LONDON BROIL WITH CRISPY POTATOES AND PEPPERS



London Broil with Crispy Potatoes and Peppers image

This tender steak, rubbed with a pinch of paprika, is matched with spuds that are crisp outside and tender inside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 5

1/4 cup plus 1 teaspoon vegetable oil
1 1/2 pounds red potatoes, scrubbed and cut into 3/4-inch pieces
2 yellow or red bell peppers (ribs and seeds removed), cut into 1/2-inch pieces
1 1/2 pounds London broil
1 tablespoon paprika

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a broiler pan with aluminum foil; set aside.
  • In a large skillet, heat cup oil over medium. Add potatoes and cook, turning frequently with a thin metal spatula, until golden and crisp-tender, 15 to 20 minutes. Add peppers; season with salt and pepper. Continue to cook, tossing occasionally, until vegetables are tender, about 10 minutes more.
  • Meanwhile, rub beef with remaining teaspoon oil; season with paprika, salt, and pepper. Broil, turning once, until medium-rare (an instant-read thermometer inserted in thickest part should register 130 degrees), 10 to 15 minutes. Transfer to a plate, cover loosely with aluminum foil, and set aside to rest, 5 to 10 minutes. Thinly slice beef against the grain, and serve with vegetables.

SHEET PAN LONDON BROIL WITH ASPARAGUS GRIBICHE



Sheet Pan London Broil with Asparagus Gribiche image

Gribiche is a dressing made of hard-boiled eggs and lots of punchy, acidic flavors. All those elements translate to a tasty sauce that takes roasted asparagus to unbelievable new heights-plus nicely balances the richness of a charred steak like London broil. And speaking of steak, that also gets bathed in a ton of flavors like lemon, Worcestershire, garlic and plenty of pepper to make sure every bite is thoroughly seasoned and perfectly tender. This is an easy sheet pan supper that is guaranteed to one-up the standard steakhouse fare!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
4 cloves garlic, smashed
Juice of 1 lemon
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak (1/2 inch to 1 inch thick)
3 large eggs
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup fresh parsley, finely chopped
2 tablespoons dried chives
1 tablespoon drained capers, roughly chopped
6 cornichons, roughly chopped
2 pounds pencil-thin asparagus, woody stems removed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the London broil: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the olive oil, Worcestershire sauce, garlic cloves, lemon juice, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
  • For the gribiche: Meanwhile, bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil for 10 minutes. Drain the eggs and rinse under cold water to stop the cooking. Crack, peel and roughly chop the eggs.
  • Whisk the oil, mustard, vinegar, garlic and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers and cornichons. Fold in the chopped eggs. Cover and set aside to marinate. (The gribiche can be refrigerated for up to 2 days; return to room temperature before using.)
  • While the gribiche is marinating, position an oven rack about 4 inches from the heating element and preheat the broiler to high. Cover a rimmed baking sheet with aluminum foil and place in the oven to preheat.
  • Remove the steak from the bag and discard any stuck-on garlic cloves. Pull the preheated sheet pan from the oven and place the steak in the center. Broil until nicely charred and an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 6 to 10 minutes depending on thickness. Transfer the steak to the cutting board and let rest for 10 minutes.
  • For the asparagus: While the steak rests, add the asparagus to the same sheet pan and toss with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil until the asparagus is vibrantly green and crisp-tender, about 3 minutes.
  • Divide the asparagus among plates and spoon the gribiche over the top. Thinly slice the rested steak against the grain and divide among the plates.

SWEET AND SPICY LONDON BROIL



Sweet and Spicy London Broil image

Provided by Food Network Kitchen

Categories     main-dish

Time 17m

Yield 3 to 4 servings

Number Of Ingredients 7

1 flank steak (about 1 3/4 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested

Steps:

  • Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
  • Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

DRY-RUBBED LONDON BROIL



Dry-Rubbed London Broil image

Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the dry-rubbed meat is never in direct contact with flame. (If you grill the meat directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. (No cayenne? Use red pepper flakes.) Adjust the seasonings to your taste.

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1 London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick
1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

Steps:

  • Make the dry rub. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices. (Mixture will keep in an airtight container, out of the light, for a few months.)
  • Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
  • Apply the dry rub to the exterior of the London broil, massaging it into the meat. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill. Cover the grill and let cook for 8 to 10 minutes.
  • Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat. Let the meat sit on a cutting board for 5 minutes or so before slicing.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 7 grams

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI



Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini image

Provided by Serena Bass

Categories     Beef     Broil     Marinate     Cocktail Party     Quick & Easy     Fall     Spring     Grill/Barbecue

Yield Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches

Number Of Ingredients 10

The Beef Marinade
3 cloves garlic, crushed
1/2 teaspoon hot red pepper flakes
1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer)
1 tablespoon minced fresh rosemary leaves
1/3 cup olive oil
2 pounds London broil (top sirloin), cut 1 1/2 inches thick
2 teaspoons kosher salt
Grilled Garlic Crostini
Horseradish Cream

Steps:

  • Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
  • Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
  • The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
  • This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
  • Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

Tips:

  • Choose a flank steak that is at least 1 inch thick for a juicy and flavorful result.
  • Make sure to slice the steak against the grain to ensure tender bites.
  • Don't overcrowd the pan when searing the steak. Cook it in batches if necessary to prevent steaming.
  • Use a meat thermometer to ensure that the steak is cooked to your desired doneness.
  • Let the steak rest for a few minutes before slicing to allow the juices to redistribute.
  • Serve the steak with your favorite sides such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Pepper-crusted London broil is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like your steak rare, medium, or well-done, this recipe will guide you to a perfect result. The pepper crust adds a flavorful and crispy layer to the steak, while the tender and juicy interior makes it a satisfying meal. So next time you're looking for a quick and easy steak recipe, give pepper-crusted London broil a try.

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