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Old 09-17-2006, 03:57 PM   #1
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London Broil

Made the best dinner I've had in a very long time. This was quick, gourmet and plated beautifully. (unfortunately, DH dug in before I could take any pics....)


Part I

Southwestern London Broil

Place London Broil on a cookie sheet. Squeeze out the juice of 1/3 of a lime and the zest evenly over the meat. Using a light hand, evenly season with Kosher salt, Montreal steak season, chili powder, and fresh ground chipotle pepper. Heat grill up to High. Place meat on grill for 8 minutes per side. Remove to serving platter, place 4 slices of lime across meat and lightly cover with foil. Allow to rest (and finishing cooking) for 10 minutes. Slice thinly.

Part II

Avocado Lime Dip

1 ripe avocado, peeled, seeded, and chunked
1 1/2 tsp fresh lime juice
1/2 cup mayonnaise
1/2 tsp dried cilantro
1/4 tsp Splenda
1/2 tsp Tabasco
1 1/2 tsp minced garlic
1/2 tsp salt (or to taste)

Place avocado in magic bullet or food processor and blend til smooth. Then add all the other ingredients. Blend til well incorporated. Transfer to serving dish and sprinkle with dashes of cilantro.

Serve about 1 tbsp on side with London Broil.
(Also excellent with grilled chicken breast tenderloins).


Part III

Mixed Garlic Green Beans

Trim yellow and green string beans. Microwave with 1/2" of water til slightly tender. In a saute pan, add 1 tbsp olive oil and 1 tbsp butter and add 1/2 of a red pepper sliced into strips, add 1/2 a small onion sliced into strips, and 2 tsp of minced garlic. Season lightly with salt, pepper, onion and garlic powder. Stir fry til beans get some roasted brown spots. Move to serving dish. Can also chop some cherry tomatoes up and add to saute pan - quick cook and top the beans. Looks pretty.

With the leftover London Broil - I'm going to make low carb quesadillas served with the avocado lime dip on the side.

I can't wait for tomorrow........
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10 years and counting!!

Last edited by Davian; 09-17-2006 at 04:09 PM..
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Old 09-17-2006, 04:02 PM   #2
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Sounds good! Thanks for posting!
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Old 09-17-2006, 04:03 PM   #3
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OH! That sounds sooooo good!
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Old 09-18-2006, 07:18 AM   #4
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Sounds soooooo good! Do you need to marinate the meat before grilling?
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Old 09-18-2006, 07:37 AM   #5
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Quote:
Originally Posted by Pam View Post
Sounds soooooo good! Do you need to marinate the meat before grilling?
I did not though you certainly could. I put the london broil on the counter for about 15 minutes to take the chill off and put lime juice and the zest onto the meat then the seasonings. Then grilled it. I found it to be more than sufficient to flavor the meat. If you marinate, do just the lime juice/zest and refrigerate for up to 1 hour then season and grill.

HTH
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Old 09-18-2006, 11:11 AM   #6
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That sound sooo good! London Broil is one of our favorites. How "done" was it tho after 16 mintues? How thick was yours? Thanks!
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Old 09-18-2006, 12:49 PM   #7
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Originally Posted by boss lady View Post
That sound sooo good! London Broil is one of our favorites. How "done" was it tho after 16 mintues? How thick was yours? Thanks!
Mine was 1.75 to 2 inches thick at it's thickest point. It weighed about 3 pounds. Bare minimum time is 12 minutes total but that's really rare. Ours was medium rare at 16 minutes.
More than that and it starts to get tough.
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Old 09-18-2006, 01:45 PM   #8
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Thanks for the reply Davian, I'm going to make this for my husband!
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Old 09-18-2006, 04:17 PM   #9
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Day 2:

To reheat the London Broil, heat up fry pan over medium high heat and add 1/3 cup of water. Toss in about 12 ounces of meat and cook 1 to 2 minutes till heated through but do not overcook. Serve immediately.



London Broil Quesadillas

Makes 2 Quesadillas

Preheat oven to 400 degrees.
On a cookie sheet place 2 Mission Soft Taco low carb shells.

In a saute pan, fry 1/2 a red pepper, 1/2 green pepper, and 1/2 an onion (sliced long) add 1 tsp chili powder and 1 tsp cumin. Set aside.

Spread 1/2 a can of chili beans across the two tacos, then top with 5 black olive slices, 1/4 diced tomato, the cooked pepper/onion combo, heated up london broil (see above - will need 4 ounces for this) and top with a mexican cheese blend. Top with 2nd tortilla shell.

Bake for 10 to 15 minutes.


The above recipe is appropriate for pre-maintenance or maintenance. The beans could be deleted to save more carbs.
1/2 a quesadilla per serving.

Serve with sour cream.

Great use of leftover london broil.....
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Old 09-18-2006, 04:18 PM   #10
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Quote:
Originally Posted by boss lady View Post
Thanks for the reply Davian, I'm going to make this for my husband!
I hope he likes it - this was going to be my last London Broil ever if it didn't work. It always was like shoe leather. Gravy made it ok but now that I don't eat that - oh yuck - dry meat. My DH loved it soo much he wants this meal once a month.

I really do hope he likes it.
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Old 09-19-2006, 07:54 AM   #11
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My mouth is watering! Sounds delicious!
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Old 09-19-2006, 02:54 PM   #12
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Quote:
Originally Posted by Davian View Post
I did not though you certainly could. I put the london broil on the counter for about 15 minutes to take the chill off and put lime juice and the zest onto the meat then the seasonings. Then grilled it. I found it to be more than sufficient to flavor the meat. If you marinate, do just the lime juice/zest and refrigerate for up to 1 hour then season and grill.

HTH
Thanks, Davian. I will probably marinate it just to be sure that it doesn't come out tough.
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