London Broil Sandwiches With Lemon Mayonnaise Recipes

LONDON BROIL BEEF BRISKET WITH LEMON MAYONNAISE

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon lemon pepper seasoning salt. Cook beef in oil until brown on both sides. Place beef in 5- to 6-quart slow cooker. Mix 3 tablespoons lemon peel, the gingerroot and soy sauce in small bowl; spoon over beef.
• Cover and cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker; cut across grain into thin slices. Mix mayonnaise, 1 tablespoon lemon peel and 1/2 teaspoon lemon pepper seasoning salt in small bowl. Serve beef with mayonnaise.

LEMON-MARINATED LONDON BROIL

Steps:

• Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.

LONDON BROIL SANDWICHES WITH LEMON MAYONNAISE

Steps:

• Heat coals or gas grill for direct heat. In small bowl, mix all lemon mayonnaise ingredients until well blended.
• Cut bread horizontally in half. Drizzle 1 tablespoon of the oil over cut sides of bread. In small bowl, mix remaining 1 tablespoon oil, the lemon peel, soy sauce and lemon pepper seasoning. Rub both sides of beef with oil mixture.
• Cover and grill beef over medium heat 8 to 9 minutes, turning once or twice, until desired doneness. Add bread, cut sides down, for last 2 minutes of grilling or until toasted.
• Spread mayonnaise on bottom half of bread. Cut beef crosswise into thin slices. Layer lettuce and beef on bottom half of bread. Add top half of bread; cut crosswise into 4 sandwiches.

LONDON BROIL WITH SOY CITRUS MAYONNAISE

Steps:

• Combine all ingredients except mayonnaise and 1 tablespoon of olive oil in a 1-quart heavy duty sealable plastic bag.
• Press out air.
• Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours but no more than 8.
• Transfer steak to a plate and pour 2 tablespoons of marinade into a 1 quart saucepan.
• Bring steak to room temperature about 30 minutes.
• Heat remaining tablespoon oil in a 12 inch skillet over moderately high heat until hot but not smoking.
• Cook steak uncovered until underside is browned, about 5 minutes.
• Turn steak over, then reduce heat to moderately low and cover skillet.
• Continue cooking until thermometer inserted horizontally 2 inches into center of steak reaches 120°F, about 10-12 minutes.
• Transfer to a cutting board and let rest at least 15 minutes.
• While steak cooks and stands, bring marinade in saucepan to a boil, then poor into a bowl and cool.
• Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
• Cut steak across the grain into very thin slices and transfer to a platter and drizzle with any juices that accumulated on cutting board. serve at room temperature with mayonnaise.

LONDON BROIL AND PORTOBELLO SANDWICH

Steps:

• Preheat oven broiler for 5 minutes.
• Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain.
• In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.

LONDON BROIL WITH SOY CITRUS MAYONNAISE

Steps:

• Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag. Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours.
• Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks' note, below). Bring steak to room temperature, about 30 minutes.
• Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steak, uncovered, until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak registers 120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare).
• While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely. Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
• Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve at room temperature or slightly chilled, with mayonnaise.