Sheet Pan London Broil With Asparagus Gribiche Recipes

EASY LONDON BROIL

Easy London Broil image

A mild marinade prepared with lemon juice, thyme and oregano seasons this easy London boil recipe. It feeds a family of four with lots left over to enjoy in satisfying second-day dishes later in the week. -Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

3 pounds beef top sirloin or round steaks (about 1 inch thick)
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup canola oil
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 tablespoons butter, melted

Steps:

With a meat fork, pierce holes in both sides of steaks. Place in a shallow dish. Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Turn to coat; cover and refrigerate 6 hours or overnight., Preheat broiler. Drain and discard marinade; place steaks on a broiler pan. Broil 6 in. from the heat, 6-8 minutes. Brush with butter and turn. Broil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6 minutes longer.

Nutrition Facts : Calories 247 calories, Fat 13g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 313mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

GRILLED ASPARAGUS GRIBICHE

Grilled Asparagus Gribiche image

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds asparagus, trimmed
Olive oil, for brushing asparagus
Salt and freshly ground pepper
4 hard-cooked eggs, yolks only
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons capers, drained
6 cornichons, diced
1 1/4 cups extra-virgin olive oil
1/4 cup white wine vinegar

Steps:

Preheat the grill to medium. Brush the asparagus with oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each side, or until just cooked through. Remove from the grill and place on a serving platter.
Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the work bowl of a food processor and pulse until just combined. With the processor running, slowly add the oil until emulsified. Add enough white wine vinegar to make the sauce thin enough to drizzle. Taste for seasoning and add more salt and pepper, if necessary. Drizzle the sauce over the asparagus and serve immediately.

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