Hot and Spicy London Broil Recipe - Allrecipes.com
  • READY IN 50 mins

Hot and Spicy London Broil

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    50 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2005

I haven't made this version on the stovetop in particular, but we make this exact recipe in the crockpot all the time. Can use any cut of meat (tough -- no problem!) Add the whole jar of peppers, juice, peppers and all to the crockpot over the top of your meat. Set the crockpot on high and let it go to work for 8-9. Yes -- on HIGH. The meat is pull-apart tender, very nicely flavored and the peppers just melt in your mouth. Serve it on hard rolls like a philly cheese steak with provolone, american or even queso. Yum!!!

 
Most Helpful Critical Review
Jan 26, 2004

The cherry pepper juice made this recipe very salty, and not spicy at all. This is not a true London Broil -- not marinated enough by any means -- and is tough and salty. Use this recipe if you would like to make beef jerky.

 

25 Ratings

Jul 05, 2004

Instead of cooking the meat in the juices, I took one cup of the pepper, the olive, 1 clove of garlic and made a paste of it in the food processor. I poured this over the sirloin and marinaded for one night. Cooked it on the grill over indirect heat until done.

 
Mar 09, 2003

All I can say is this is excellent. I wasn't sure how this was going to turn out because I was always taught that London Broil needed to be marinated overnight so that it would be tender, but this was tender and had just the right amount of spice to it. We served it with rice and poured some of the juices over top of everything. I now have another recipe for London Broil and what a treat it is. Thanks for sharing it.

 
Feb 10, 2004

This brought back to mind a similar recipe I used to make with cherry peppers. First I saute in oil and butter onions and fresh or canned mushrooms, when tender add 1/4 cup of juice from cherry peppers and some sliced cherry peppers heating through and reducing some of the liquid - move to bowl - over med to high heat cook steak of choice for 4 min. on each side (depending on meat thickness). Remove and keep warm - deglaze pan with a bit of red wine if you have it - add onions, etc. to reheat - pour over steak. Serve with mashed potato. I season the veggies with goya seasoning while cooking and also season the steak with it.

 
Nov 11, 2003

Something a little different. I was afraid braising would ruin the meat's texture, but it did not. Also, I did't have cherry peppers so I used pepperoncini instead -- it worked fine.

 
Mar 09, 2003

This is a fabulous recipe. I recommend using a more tender cut of beef than flank steak.

 
Oct 03, 2006

My pepper loving son liked this recipe more than my husband or me. It was good over rice.

 

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Nutrition

  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 45.5 g
  • 91%
  • Sodium
  • 1343 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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