Best Stanleys Bloody Mary London Broil Recipes

BLOODY MARY LONDON BROIL

Bloody Mary London Broil image

Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also uses flank, chuck, or European cut. Regardless of your choice it's always important to pick top quality meat for the most tender and flavorful London broil.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 10

Ingredients

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Vegetable-oil cooking spray
Coarse salt

Steps:

Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot.
Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare.
Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.

STANLEY'S BLOODY MARY LONDON BROIL

Stanley's Bloody Mary London Broil image

Provided by My Food and Family

Categories Home

Time 2h30m

Number Of Ingredients 9

Ingredients

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoon s crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Coarse salt

Steps:

1. Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
2. Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot. Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLOODY MARY LONDON BROIL

Bloody Mary London Broil image

Bloody Mary London Broil is a perfect entrée for a brunch or special occasion. Make this budget-friendly recipe to impress your guests with an elegant meal.

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 (2 - 2 1/2) pound Certified Angus Beef ® top round roast (London broil)
2 cups tomato juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon hot sauce (Frank's ® RedHot or TABASCO ®
1/2 teaspoon celery salt
1 tablespoon canola or vegetable oil
1 teaspoon black pepper
2 tablespoons chopped flat leaf Italian parsley

Steps:

Combine tomato juice, Worcestershire, horseradish, hot sauce and celery salt. Reserve one cup and marinate London broil with the remainder overnight, or two days for bolder flavor.
Preheat broiler to high heat. Remove roast from marinade, discarding excess marinade and pat dry. Rub with oil and season with pepper. Place on broiler pan and broil 15 minutes. Flip and roast an additional 15 minutes to 125°F. Allow to rest 10 minutes on cutting board tented with foil. London broil is ideal at medium rare to medium doneness (135°-145°F final temperature after resting).
In a small saucepan heat reserved sauce over low heat, simmering 5 minutes to thicken.
Slice London broil very thin against the grain; serve with warm sauce and garnish with parsley.

LONDON BROIL

London Broil image

Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We found that a serrated knife works best.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 9h30m

Number Of Ingredients 7

Ingredients

1 cup cola
1/4 cup red-wine vinegar
1/2 small white onion, grated
1 1/2 tablespoons garlic, chopped (from 3 garlic cloves)
Coarse salt and freshly ground pepper
1/4 cup safflower oil, plus more for grill
1 London broil (5 to 6 pounds; 2 1/2 inches thick)

Steps:

Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.
Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.
Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.