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If you have leftover London broil, you’re in luck – there are plenty of delicious leftover london broil recipes you can make! We are sharing our favorite recipes you can make with your leftovers so that you can create a totally different meal with your leftover beef.
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London broil is a style of cooking tender cuts of beef like flank steak or skirt steak, top round steak, or sirloin steak. The meat is marinated in a blend of simple ingredients, including spices, herbs, and other flavorings, before being grilled over high heat and sliced against the grain.
If you need an amazing London broil recipe, check out thisslow cooker London broilthat will melt in your mouth.
If you’re looking for an easy recipe for leftover London broil or even any leftover steak ideas, this list is going to be your go-to resource. Next time you make London broil, you’ll make extra on purpose so that you can use leftovers of the tender steak for these delicious options!
1. Grilled London Broil Tacos
Marinate the London Broil in your favorite taco-style marinade for a few hours. Grill over medium heat until nicely charred and cooked through. Cut into strips and serve in your tacos with diced onions, cilantro, avocado, and your favorite hot sauce.
2. London Broil Sandwich
The simple leftover recipe is a delicious way to finish up last night’s steak dinner leftovers and one of the easiest. Slice up the left-over London Broil and combine it with some creamy Italian dressing. Serve on grilled onion rolls and top with fresh arugula and provolone cheese.
3. Creamy London Broil and Spinach Pasta
Slice the leftover London Broil into strips and stir-fry in a pan with some olive oil and minced garlic until heated through. Add fresh baby spinach leaves until wilted, season with salt and pepper and stir in a few tablespoons of cream. Serve over cooked pasta and top with parmesan cheese.
4. Vegetable and London Broil Fried Rice
Dice up the leftover London Broil and any of your favorite vegetables (such as peppers, carrots, onions, and celery). Heat some oil in a wok, and stir-fry the vegetables and London Broil until cooked. Add in cooked rice and season with soy sauce and sriracha.
5. London Broil Lettuce Wraps
Cut the London Broil into very thin strips. Heat some oil in a pan and stir-fry the London Broil until heated. Serve on lettuce wraps with spicy peanut sauce and diced bell peppers.
Cut the London Broil into thin slices and mix with diced cooked potatoes, an egg, a tablespoon of flour, and some fresh chopped parsley. Fry the mixture in hot oil until golden brown and serve with sour cream, applesauce or chutney.
7. London Broil and Mushroom Quesadillas
Slice the London Broil into thin strips and saute in a pan with sliced mushrooms, garlic, bell peppers, and your favorite Mexican spices. Place the mixture onto one half of a flour tortilla and top with jalapenos, cheese, and cilantro. Fold the steak quesadillas over and grill in a hot pan or press with a hot flat iron until the cheese melts and the tortilla is crispy.
8. London Broil Shepherd’s Pie
Preheat the oven to 350 degrees Fahrenheit. Cut up the leftover London Broil into small pieces and sauté in a pan with diced onions, carrots, and celery until cooked.
Combine the mixture with a can of cream of mushroom soup, season with salt and pepper, and spread into the bottom of a baking dish. Top with mashed potatoes and bake for 25-30 minutes.
9. London Broil Beef Pot Pie
Preheat the oven to 375 degrees F. Cut the leftover London Broil into cubes and saute in a pan with onions, carrots, and frozen mixed vegetables until cooked. Combine the mixture with a can of cream of mushroom soup, season with salt and pepper, and spread into the bottom of a baking dish.
The London broil marinade flavor is great with this recipe. Top with premade puff pastry dough and bake for 25-30 minutes until golden brown.
10. London Broil and Sweet Potato Hash
Cut the London Broil into cubes and sauté in a pan with diced sweet potatoes, mini bell pepper, onions, and garlic until cooked. Season with smoked paprika and serve with a fried egg and fresh parsley. You can also add more roasted fresh vegetables to this recipe.
London broil is great sliced over mashed potatoes (a traditionally favorite side dish), as well as turned into fajitas. You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results.
The basic methods for tenderizing beef make meat more tender — even cooked beef. Pounding the beef with a meat mallet can tenderize steak as it helps to break down the muscle fibers to make them softer.
Whether you broil or grill, let the steak rest for at least 10 minutes before slicing. Always slice London broil against the grain; this makes the meat more tender and easier to chew.
Slice it up in cubes and make a beef stew with it . Be sure and boil the meat for at least 1 hour adding red wine, tomatoes, or a bit of a weak tasting vinegar. Beer is good as well.
When it comes to making stew, a top round London Broil is the best cut to use. This cut comes from the rear leg of the cow and is known for its toughness. However, when simmered for an extended period in a stew, it becomes tender and flavorful. So, opt for a top round London Broil for the best stewing results.
Only do this if your steak is nearly unsalvageable but too wasteful to throw away. Cut it into 1-inch pieces, toss into the food processor with a drizzle of olive oil and turn it into a semi-pureed beef filling. You can use it in pies, add it to pasta sauces, or turn it into savory dumplings.
Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat.
A simple fix for overcooked meat is to dump it in your food processor with some olive oil, purée it, and use it as a stuffing for everything from hand pies and empanadas to dumplings and ravioli.
Our first secret weapon is baking soda, which gets mixed in with a few other simple marinade ingredients. It may seem unorthodox, but it plays a crucial role in tenderizing the steak by relaxing its protein network, which keeps it nice and juicy while it cooks.
Since London broil has so much muscle fiber and connective tissue, it also has very little fat marbling resulting in a tougher cut of meat. Without the holes, the marinade won't be able to reach the inside of the meat which means the meat won't be tender. For the marinade itself, there are endless options.
London broil starts out tough because it's so lean. It gets tougher the longer it's cooked because it dries out. Your best strategy is to keep it medium rare and slice it cross-grain. Serve it with gravy or au jus to add flavor and moisture.
What happens if you don't marinade London broil? Although you can certainly broil steak without marinating it, be aware that doing so could result in a chewy steak. London broil marinade helps the steak become more tender so that you can broil it quickly without it drying out.
If you take a less-than-tender cut of meat like London broil and slow cook it for several hours (4 hours on high 6-7 hours on low), you will be rewarded with a very tender, flavorful meat for dinner!
Low and Slow Heating: If you have a tough roast, you can try simmering it in a liquid (like a beef broth, gravy, or a sauce of your choice) on a low heat. This can help to break down some of the tougher.
But, when you treat a London broil like a regular steak—cooked medium rare, either grilled or pan-seared and butter-basted with salt and pepper or dry-rubbed with your favorite spice mix—it will not disappoint.
Because it's from a tougher part of the animal, London broil is significantly less expensive than other cuts of beef, making them a popular and affordable option for city cooks. As a comparison, an aged boneless strip steak can cost $25.00 per pound whereas London Broil is easy to find at $6.00 to $8.00 per pound.
However, when done correctly, you will enjoy the flavor and texture of an expensive cut of beef. This is why broiling is the best technique for a cut of meat such as top round or flank steak because it quickly sears the outside quick enough for a nice brown crust to develop while preventing the inside from overcooking.
Our first secret weapon is baking soda, which gets mixed in with a few other simple marinade ingredients. It may seem unorthodox, but it plays a crucial role in tenderizing the steak by relaxing its protein network, which keeps it nice and juicy while it cooks.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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