London broil often gets a bad rap, the biggest complaint is that it’s too tough. I don’t mind a chewy meat and what I really love about it is that it’s ready in 14 mins or less depending on how you like your meat cooked (cooked top shelf under the broiler, 7 mins per each side). I’m more of a medium to medium-well kind of girl.
Growing up, London broil with a side of mashed potatoes and gravy or roux made with the juices from the meat was another favorite meal of mine cooked by my dad. He would make it with simple seasonings, a ton of pepper for just the right amount of spice, mixed with just enough onion salt and cooked to perfection! It was hard not to love!
A few months ago, while looking for something new to make for my family, I stumbled upon a London broil on sale at the grocery store. All I could think of was my dad’s London broil and I decided to try it out. Well….it didn’t come out exactly like my dad’s but close enough. Note to self – get my dad’s recipe!
When it came to last night’s dinner, I can’t say that I had this recipe in mind for dinner. I was initially thinking of making it my classic way. But Weston decided not to nap on the way home from daycare (for him) and work (for me)….AND HE WAS A BEAR TO DEAL WITH!!!! He wouldn’t let me put him down long enough to peel and cook the potatoes. Furthermore, I didn’t take the meat out of the oven on time and just slightly overcooked it and resulting in no juices to make a roux with.
Slightly disappointed and realizing I had a “nothing exciting about this dinner” on my hands I got to thinking about how I could add a delicious sauce to top my well done meat to make it sort of edible and exciting. I looked around my kitchen and pulled out, balsamic vinaigrette, sugar, EVOO, a red bell pepper, half an onion and minced garlic…AND…it was surprisingly yummy!!
For the Meat:
1 red bell pepper, sliced
½ onion, sliced (I used a yellow onion)
1 teaspoon of minced Garlic
2-3 tablespoons of EVOO (just enough to cover the bottom of a saute pan)
¼ to ½ cup balsamic vinaigrette
1 teaspoon of cornstarch
¼ cup of water
Pinch of Salt
Pinch of Pepper
Provolone cheese sliced
Sub rolls (I didn’t have any sub rolls, because I wasn’t planning on this meal, all I had were hotdog buns so that is what I used)
Turn your oven to Broil (mine starts at 500 degrees Fahrenheit. Season the meat to your liking with onion salt and pepper and place on a wire rack on a pan.
I always cook mine for 7 minutes on each side. Once done take it out of the oven and let the London Broil sit for about 20 minutes.
Slice into thin strips.
In a saute pan, pour in the oil until it covers the bottom of the pan. Turn heat up to medium heat until the oil s nice and hot. Add in the onions, garlic and red pepper and cook on high heat for about 5 minutes. Bring the heat down to medium/low and pour in the balsamic vinegar, stir. Then sprinkle in the sugar, about 2 teaspoons, stir. Turn to low heat and cook for about 10 – 15 minutes, covered. Taste the mixture. I felt it needed just a touch more pepper and sugar (I added about another 2 teaspoons of sugar)…So season to taste with salt, pepper and additional sugar if needed.
In a measuring cup mix the water and cornstarch thoroughly. Pour the water mixture into the pan while stirring the sauce. Let the sauce thicken on low heat for about 5-10 minutes. Turn off heat.
Add the London broil and stir the sauce until the meat is fully covered.
While the sauce is thickening preheat the oven to 350 degrees Fahrenheit.
Add provolone cheese (or whatever type of cheese you prefer) to the rolls and place in the oven. Once the cheese is melted, remove from oven, add meat and enjoy.