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Hot and Spicy London Broil

By: kat3269 
"Everyone who likes it hot will love this dish. It uses the juice from hot cherry peppers to slowly cook a London broil. Try serving over rice."

This Kitchen Approved Recipe has an average star rating of 3.6 Rate/Review | Read Reviews (21)

What to Drink?

Wine Syrah
Cocktail Shaggy's Manhattan
Prep Time:
5 Min
Cook Time:
45 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds top round
  • 1 (32 ounce) jar hot cherry peppers, with juice
  • 1/2 cup water
  • 1 pinch garlic salt
  • 1 pinch ground black pepper

Directions

  1. Heat the oil in a large skillet over medium high heat. Place the meat in the oil and saute for 5 minutes per side.
  2. Pour out 1 cup of the pepper juice from the jar and pour into the skillet. Add the water, garlic salt and ground black pepper to taste.
  3. Reduce heat to low, cover and simmer for 40 minutes, flipping meat halfway through cooking. Add about 10 to 12 hot cherry peppers and heat for 5 more minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 474 | Total Fat: 22.1g | Cholesterol: 121mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Oct. 3, 2005 by ERNLI   view full review
I haven't made this version on the stovetop in particular, but we make this exact recipe in...
The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
Reviewed on Jan. 26, 2004 by JESSLOV   view full review
The cherry pepper juice made this recipe very salty, and not spicy at all. This is not a true...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Jul. 5, 2004 by VORCHA   view full review
Instead of cooking the meat in the juices, I took one cup of the pepper, the olive, 1 clove of...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Feb. 10, 2004 by Aspiring Chef Rita Supporting Member (Click to learn more about Supporting Membership)  view full review
This brought back to mind a similar recipe I used to make with cherry peppers. First I saute...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Mar. 9, 2003 by JONCIN   view full review
All I can say is this is excellent. I wasn't sure how this was going to turn out because I...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Nov. 11, 2003 by JACKLYNJILL   view full review
Something a little different. I was afraid braising would ruin the meat's texture, but it did...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Mar. 9, 2003 by VNEAL   view full review
This is a fabulous recipe. I recommend using a more tender cut of beef than flank steak.
The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed on Oct. 3, 2006 by Luv2Cook   view full review
My pepper loving son liked this recipe more than my husband or me. It was good over rice.
The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed on Aug. 23, 2005 by MEGANCSTICK   view full review
I gave this to my boyfriend to make. We love trying different ways to do London Broil. This...
The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
Reviewed on Sep. 5, 2006 by RONP   view full review
Sorry, but this wasn't a hit at our house, and we won't make it again. Very hot. However, it...

 

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