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Hot and Spicy London Broil

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kat3269

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 45.5 g
  • 91%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1343 mg
  • 54%

Based on a 2,000 calorie diet

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

ERNLI
25
10/3/2005

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!!!

JESSLOV
16
1/26/2004

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.

VORCHA
8
7/5/2004

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.