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Cook London broil under the broiler for about 12-14 minutes, flipping halfway through, until an internal thermometer reads 135 degrees F (57 degrees C) for medium-rare. Place the London broil on a cutting board and let it rest for 10 minutes. Slice into strips and top with compound butter disks, if desired.

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Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 135 for medium rare. Let the steak rest for 10 minutes and slice.

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When you're ready to cook the steak, remove the meat from the marinade and preheat your grill or oven. Thomason prefers to grilling the steak at high heat or sear it in a cast-iron pan until medium rare (your meat thermometer should read 130°F). Whether you broil or grill, let the steak rest for at least 10 minutes before slicing.

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Cut the London Broil into chunks and lay it on the bottom of the crockpot. You can also lay it flat uncut, in the crockpot if you prefer it that way. Lay the potatoes over the meat. Pour the contents of all six packets into one bowl and mix with water. Pour the liquid over the beef and potatoes. Cook on high for about 5 hours or low for 8 hours.

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Heat a dutch oven over high heat and add butter and olive oil. Once the dutch oven is extremely hot, carefully add the London broil and sear on all sides. (about 15 seconds on each side). Remove dutch oven from heat. Add onions and pour sauce over the London broil. Cover and place in the oven for 2.5 hours.

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Step 4: Cut into bite-sized pieces. Once you have determined the direction of the grain, slice the London Broil into bite-sized pieces. Aim for chunks that are approximately 1 to 1.5 inches in size. This is the ideal size for stew, as it will allow the meat to cook evenly and absorb the flavors of the other ingredients.

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Using a large, heavy skillet, cast iron skillet, or pan, heat a very thin coating of canola oil over a medium-high flame. Add the beef and place another heavy skillet bottom down over it to weigh it down and sear it. Cook for about six to seven minutes. Flip and sear the other side for about five minutes.

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Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes. Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and.

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When it comes to making a comforting and hearty beef stew, the meat you choose can make all the difference. Many people wonder if they can use London broil for beef stew, and the answer is a resounding yes! London broil is a great choice for beef stew, as it is a lean cut of meat that becomes tender and flavorful when cooked low and slow.

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Instructions. Preheat the oven to 350 degrees. Place the roast in an oil-sprayed dutch oven or roasting pan, pour stewed tomatoes over it, and add all other vegetable sprinkles with all spices, flour, and herbs. Pour liquids into the bottom of the pot.

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Rub steak with dry mustard, salt, pepper, butter: Heat a large, cast iron skillet to medium high heat. Pat the steaks dry with paper towels. Rub a little dry mustard into both sides of the steak. Sprinkle both sides again with salt, and with a little black pepper. Rub butter over both sides of the steak.

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Step 2 Season steak generously with salt and pepper, then rub oil mixture all over. Let sit at room temperature for an hour or refrigerate up to overnight. Step 3 Preheat broiler. Brush off garlic.

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Ultimately, this keeps the steak tender and moist while it's cooking. Dissolve 1 tablespoon of baking soda in a ½ cup of water for every 12 ounces of steak. Place your meat in the solution and soak it for 15 minutes. Rinse with water and pat dry, then season and cook as desired.

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Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker. Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of.

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London Broil - 2.5 pounds of London broil. You could use any beef roast between 2-3 pounds. Steak Seasoning - 1 tablespoon of steak seasoning (or pot roast seasoning).; Olive Oil - 1 tablespoon of olive oil (extra virgin).; Beef Broth - 3 cups of beef broth.; Butter - 2 tablespoons of butter.; Baby Potatoes - 1 pound of baby potatoes (up to 1.5 pounds of red, yellow, or mixed potatoes).

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In a 4 cup bowl, mix Worcestershire sauce (2 TBL), beef broth (1 cup), red wine (1 cup) and mushroom soup (1 can) and mix to combine. Pour over the beef. Dot the top of the London broil with butter pieces (2 TBL). Cover and cook on LOW 8-10 hours or 5-6 hours on HIGH.