Greek Inspired London Broil Recipes

HERB-MARINATED LONDON BROIL WITH GARLICKY GREENS

Steps:

• Pat the London broil dry with paper towels and set on a plate. Rub both sides of the meat with the vegetable oil, then season both sides generously with salt and black pepper, coating the surface evenly. Set aside to rest at room temperature for at least 30 minutes or up to 1 hour. (The seasoned meat can also be transferred to a large resealable plastic bag and stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• While the meat rests, add the parsley, rosemary, thyme, garlic, scallions, lemon zest and juice, fennel seeds, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to a food processor. Pulse, stopping to scrape the sides as needed, until the herbs are finely chopped, about 10 times. Transfer the herb mixture to a small bowl and whisk in the olive oil. Set aside.
• Set a 10-inch cast-iron skillet over high heat until just starting to smoke, about 3 minutes. Add the steak and cook until seared on the bottom, about 3 minutes. Flip the steak and continue cooking until an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, about 3 minutes more. Transfer the steak to a clean plate and spoon 1/2 cup of the herb oil over top. Set aside to marinate for 5 minutes.
• While the steak marinates, heat the broccoli rabe to the same cast-iron skillet over high heat. Cook, using tongs to toss the broccoli rabe, until it's vibrantly green and starting to soften, about 2 minutes. Add the kale and continue cooking and tossing until the kale is wilted and the broccoli rabe is crisp-tender, about 2 minutes more. Add 1/4 cup of the herb oil and toss to combine. Remove the skillet from the heat.
• Thinly slice the rested steak against the grain. Transfer the steak to the skillet on top of the greens and spoon the remaining 1/4 cup of herb oil over the steak. Serve with lemon wedges.

GREEK INSPIRED LONDON BROIL

Steps:

• In a small bowl, whisk together half each of basil and oregano; the garlic, olive oil, vinegar and lemon juice. Before placing the meat inside a resealable plastic bag, lightly score both sides with a sharp knife diagonally against the grain. This will allow the marinade to seep more easily into the meat, and can be used as a guide for slicing later on. Pour the marinade over the meat, massage it onto the meat, seal the bag and refrigerate for two hours; after one hour, turn bag over.
• Also after one hour, prepare the "salsa" by lightly combining the tomatoes, shallot, olives and remaining half teaspoon of the basil and oregano; cover with plastic wrap and refrigerate. Add the feta cheese to the mixture just before serving with the meat.
• Line a roasting pan with aluminum foil, spray the rack with nonstick spray and insert into the pan. Take the meat out of the bag (discard the bag and excess marinade), place on the rack and place the pan on the center rack inside the oven. After 20 minutes, turn the roast over; after 15 minutes the meat will be rare, 20 minutes for medium-rare. Remove to a cutting board and let it rest for 5-7 minutes to allow its juices to settle within itself before slicing; slice against the grain and thinly. Serve with the Greek "salsa".

LONDON BROIL

Steps:

• Mix the soups together and pour over the meat in a baking dish.
• Cover and bake for 2 1/2- 3 hours at 325 degrees or until well done at 170 degrees.

HERB-RUBBED LONDON BROIL

Steps:

• Rinse steak and pat dry.
• In small mixing bowl, combine rosemary, marjoram, and thyme.
• Crush with fingers until finely crumbled.
• Stir in salt and pepper.
• Rub both sides of steak with herb mixture, patting evenly.
• Broil 1/2 inch from heating element on high, 5 minutes for rare meat, 6 minutes for medium-rare.
• Turn and broil for 5 more minutes, 6 minutes for medium-rare.
• Remove from oven and let rest for 5 minutes.
• Slice thinly, across the grain.