Easy Cast Iron Dutch Oven London Broil Recipes

EASY CAST IRON DUTCH OVEN LONDON BROIL RECIPE

Steps:

• Pat the London Broil dry with paper towels.
• Add the meat to the Dutch Oven and brown it on both sides.
• Turn off the heat and remove the meat from the cast iron Dutch Oven. I recommend placing the piece of meat on the inside of the lid.
• Wash and cut the potatoes into quarters.
• Wash the carrots.
• Pour the gravy over the top of everything.
• Place the lid on the cast iron Dutch Oven.
• Place the cast iron Dutch Oven in the oven on the middle rack.
• Turn the oven on to 350 degrees Fahrenheit.
• Once the oven is preheated, set the timer to two hours.
• When the timer goes off, carefully remove the Dutch Oven and set it on top of the stove.
• Move the meat to a platter so it can be divided. It will want to fall apart.
• Serve.

LONDON BROIL WITH HERB BUTTER

Steps:

• Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
• Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
• About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
• Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.