London Broil With Chili Seasonings

Submitted by ChrisMc

"A very easy way to add flavor to a London broil. This makes a nice beginning for an elegant meal."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 3 tablespoons oil
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves, crushed
• 1⁄4 cup parsley
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed peppercorn
• 1 pinch cayenne pepper
• 1 1⁄2 lbs london broil beef

directions

1. Combine oil, Worcestershire sauce, garlic, parsley, and spices.
2. Brush the steak with half of the mixture on both sides and broil or grill 7 minutes.
3. Turn, brush with the remaining mixture, and cook another 7 minutes.
4. Let stand 5 minutes before slicing.

Reviews

[sandydavis08]

This broil is amazing!! I use to just use some random spices, but decided to find a recipe instean, and I'm sure glad that I did. The spices are amazing. I like to put the paste on the meat and let it sit for AT LEAST an hour before cooking it in the broiler, it comes out to perfection. I have to double the recipe because my broil is normally twice the size, but it's still amazing!!

 

[evewitch]

(Original review 4/16/05) Even my spice haters didn't complain about this level of heat (it does have a kick). In fact, every bite was devoured. I used soy sauce because I was out of Worcestershire, but I think the additional depth of flavor would be good, so I will use the W. next time. (Additional notes) I made this on the grill and the spices burned before the meat was cooked. I might stick to the broiler when I make this.

 

[DarlaDoom]

Wasn't too spicy for us. What I liked about the marinade was that it wasn't runny like others but to make the spice rub uniformly coat the meat I added 1 tb. lemon jz. and 1/2 tb. worcester sauce and I shook the tupperware containing the meat. Other additions/ substitutions: pinch curry pwd., dash margoram, and cilantro instead of parsley. This is def. a keeper!!

 

[sweetmomof5]

Let me first say that I usually go nuts for this sort of thing- in fact my brother once did a similiar on a dry rub for a thanksgiving turkey and barbequed it- to die for! But as a helpful note to the rest of you, do not attempt this on a george foreman grill and expect anything more than a dry tough piece of meat that needs barbeque sauce. I can only imagine how good it would be if it were grilled as intended and with a more tender piece of meat. Enough said.

 

[Purplepen]

Loved it! Thanks for sharing a great recipe. I decreased the chili powder by half because I have young children, but it was still wonderful. I probably won't add the fresh parsley next time because it didn't "mesh" well with the rest of the ingredients and I didn't notice a huge benefit from it. Will try it again! Thanks.