For the longest time, London Broil has been the most popular cut of beef in the United States. It’s tough, reliable, and versatile. And while it’s not as flavorful as other cuts, it’s capable of taking on a variety of flavors. This versatile cut of beef is so popular that it’s often used by restaurants in the form of London Broil on their menu.
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Lemon Pepper London Broil | | | | | | | This is a grilled meat dish that is served with a side of vegetables. The origins of this recipe are unknown, but it has been in use since the 17th century. You can choose to serve this as an entrée, but it is also commonly used as a side dish.. Read more about how to cook london broil in oven at 350 and let us know what you think.
Make a London Broil the next time you want a steak supper. It’s a less costly cut of beef, yet it’s just as tasty as the more expensive cuts. It’s a fast and simple meal to marinate your London Broil in the fridge and then broil in the oven. This London Broil with Lemon Pepper dish will undoubtedly become a favorite of yours!
What exactly is London Broil?
London broil is a kind of steak that is typically sliced from the top round or flank. Either cut may be referred to as London Broil. The London Broil is marinated for many hours before being broiled or grilled to perfection. It’s then cut thinly across the grain and served. London Broil is a dish from the United States, not from the United Kingdom.
Marinade for London Broil
London Broil should be marinated for 2-24 hours to tenderize the flesh and allow the aromas to penetrate. Because it’s a harder cut of beef, marinating is essential! With a little oil, vinegar, salt, pepper, and lemon zest, this Lemon Pepper London Broil dish marinates quickly. I typically marinade my meat in the morning before cooking it so it can marinate while I’m at work.
In the oven, how to cook London Broil
Cooking London Broil is a simple and fast process. Once the meat has been taken from the marinade, blot it dry with paper towels. Moisture in the oven will make the meat steamy and prevent it from obtaining a nice crust. Place on a baking sheet coated with aluminum foil and broil for 6-7 minutes each side or until desired doneness is reached. Allow for 10 minutes of resting time before slicing thinly across the grain and serving.
Why is it necessary to let meat rest?
Allowing the meat to rest enables the fluids to settle and redistribute. If you cut a steak just after it comes off the grill, the fluids will flow out and you’ll lose a lot of moisture, resulting in dry meat. While I finish cooking my sides, I usually let my meat rest for 5-10 minutes.
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turn it into a dinner
- Roasted Carrots with Maple Glaze
- Roasted Brussel Sprouts with Balsamic Bacon
- Polenta with Parmesan Cream
- Broccoli and Garlic Roasted
- Other Alternatives
additional delicious beef meals
- Strips of New York Strips with a Red Wine Sauce
- T-Bone Steak with Braai Rub
- Steak au Poivre (Poivre Steak)
- Additional Dinner Options
Lemon Pepper London Broil
Michelle Boulé is a French actress.
Lemon Pepper London Broil is a fast and simple dish.
5 out of 6 votes
Recipes to Pin
15-minute prep time
15 minutes to prepare
2 hours to marinate
2 hours 30 minutes total time
calorie count: 361 kcal
Knife of a Chef
Bag in a Ziploc
Foil made of aluminum
StandardMetric in the United States
- London Broil (two pounds)
- 12 CUP OLIVE OLIVE OIL
- 2 tablespoons soy sauce
- Lemon Zest, 2 tbsp
- 3 tbsp black pepper, cracked
- Lemon Juice, 4 tbsp
- 1 tsp Thyme (dried)
Season the meat with salt and pepper. Place in a ziploc bag that can be resealed. Combine all other ingredients in a ziplock bag and shake to combine. Refrigerate for 2 to 24 hours after marinating.
Preheat the oven and set the broiler on high.
Place the meat on a prepared baking sheet after patting it dry with a paper towel to eliminate any extra moisture.
Broil for 5-7 minutes each side on top rack, or until desired degree of doneness is reached. Allow for a few minutes of resting time before slicing thinly against the grain and serving. Enjoy!
361 kilocalories 1 gram of carbohydrates 36 g protein 23g fat 4g Saturated Fat Cholesterol: 92 milligrams 433mg sodium 587mg potassium 1 gram of fiber 1 gram of sugar 6.4 milligrams of vitamin C 39 milligrams calcium 3.4 milligrams of iron
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I got curious about this London Broil at the grocery store the other day because, hey, why not? It’s a fairly simple cut of meat to prepare, and I was surprised to find, upon cutting into it, that it wasn’t quite how I remembered it. The meat was a little pink, and the “London broil” part was absent. My first thought was, “This is a joke, right?” I mean, the cuts of meat I’m aware of do not have anything to do with London. They were a bit too pink on the inside for that. I tried it anyway. It didn’t taste bad, but it was definitely an acquired taste.. Read more about london broil roast recipe and let us know what you think.
Frequently Asked Questions
What is the fastest way to tenderize a London broil?
You can use a meat tenderizer, or you can put the London broil in the freezer for about an hour.
Why is my London broil so tough?
Your London broil is tough because you overcooked it.
How do you tenderize a London broil after cooking?
You should tenderize the meat by pounding it with a hammer or rolling it in a heavy-duty plastic bag.
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