Cast-Iron Salt Seared Steak


Cast-Iron Salt Seared Steak
  • 1-2 pounds skirt steak, cut into 1-2 sections
  • 1-2 tablespoons coarse kosher salt
  • Freshly cracked pepper
  1. Sprinkle a sparse layer of salt over the surface of a large cast-iron skillet. Think scattering stars rather than unbroken layer of new-fallen snow. Heat the skillet over medium heat.
  2. Pat the steak dry with paper towels. Wait until the grill is hot before adding meat. The steak will smoke a little as it cooks, this is fine. Don’t touch the meat until it gets a good sear (2 to 3 minutes), then turn and sear on the other side for just a minute or so. Skirt steak can easily over cook, so adjust your time as necessary. Transfer steak to a wire-rack, let it rest for at least 5 minutes. Sprinkle liberally with cracked pepper. Slice into strips and serve with steak sauce.

Crock Pot Buffalo London Broil

Crock Pot Buffalo London Broil
  • 1-2 pounds London Broil
  • 1 packet dry onion soup mix
  • 1 1/2 teaspoons garlic powder
  • 1 bottle of your favorite beer
  1. In a large Crock Pot, combine beer, onion soup mix, and garlic powder. Stir to combine. Add London Broil. Turn to coat in the liquid mixture.
  2. Cover the Crock Pot and cook on low 6-7 hours. If you are home, flip the London Broil every 2 hours. If not, no worries.
  3. Meat is done when it is meltingly tender.

Soy-Marinated Buffalo London Broil

Soy-Marinated Buffalo London Broil
  • 1-2 pounds London Broil or Flank steak
  • 1/2 cup soy sauce
  • 1/4 cup light brown sugar
  • 1 clove garlic, thickly sliced
  • 1/2 teaspoon black pepper
  • 8 scallions, ends trimmed
  • 1 tablespoon sesame seeds
  1. Mix together the soy sauce, sugar, and garlic until the sugar dissolves. Put the meat into a container or ziplock bag and combine with marinade. Let marinate for 20 minutes or up to 5 hours, turning at least once.
  2. Adjust rack to upper third of oven and turn on broiler. Transfer meat to a foil-lined rimmed baking sheet, reserving the marinade. Sprinkle the meat with the pepper and broil, about 5 minutes per side for medium-rare.
  3. Transfer the meat to a cutting board. Let sit for 10 minutes before slicing thinly across the grain.
  4. Meanwhile, place a skillet over medium-high heat and bring the marinade to a boil. Add the scallions, reduce heat to medium, and cook for 2 minutes.
  5. Serve meat with marinade drizzled over the top and accompanied by white rice.

Creamy Buffalo Stroganoff with Buttered Noodles

Creamy Buffalo Stroganoff with Buttered Noodles
  • 2 pounds London Broil or Sirloin Steak, sliced thinly
  • 4 cloves garlic, roughly chopped, plus 2 cloves, minced
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 sprig fresh rosemary, leaves removed
  • 1 large sprig fresh thyme, leaves removed
  • 1 1/2 pounds cremini mushrooms
  • 1 1/2 pounds white button mushrooms
  • 1/2 cup chopped shallots
  • 1/4 cup white wine
  • 2 cups heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • 1 pound egg noodles
  • 3 tablespoons unsalted butter
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 2 tablespoons freshly chopped green onions
  1. Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
  2. In a large skillet, melt butter. Brown buffalo in batches. Remove and keep warm.
  3. Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add wine to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper.
  4. Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
  5. To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with meat slices. Garnish with fresh parsley and green onions.

Buffalo Stroganoff

Buffalo Stroganoff
  • 2 pounds buffalo London Broil or Sirloin Steak, trimmed and cut into thin strips
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 10 ounces broth
  • 1/2 teaspoon ground mustard
  • 3 tablespoons chili sauce
  • 1 pound sliced fresh mushrooms
  • 2 cups sour cream
  • hot cooked noodles
  • minced fresh parsley, for garnish
  1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add buffalo and shake until well coated.
  2. In a large skillet, melt butter. Brown meat in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Return meat to the skillet. Add the broth, mustard, chili sauce and mushrooms; cover and cook until the meat is tender, about 1 hour.
  3. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

Slow Cooker Orange Buffalo

Slow Cooker Orange Buffalo
  • 1 1/2 pounds buffalo round steak, sliced into strips
  • 1/4 cup soy sauce
  • 2 teaspoons ground ginger
  • 3 tablespoons honey
  • 1/2 cup orange juice
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 6 green onions, sliced
  • 1 small head bok choy, cut in 1-inch chunks
  • White or brown basmati rice for serving, cooked
  1. For best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. This can also be done a few hours in advance. Dump the contents into a slow cooker and add the vegetables on top.
  2. Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Serve over rice with the crock juice.

Tex-Mex Buffalo London Broil with Mango-Lime Salsa

Tex-Mex Buffalo London Broil with Mango-Lime Salsa
  • 1-2 pound London broil
  • 2 tablespoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 2 teaspoon olive oil
  • For Mango-Lime Salsa
  • 2 cups diced fresh mango
  • 3 tablespoon minced white onion
  • 1 jalapeno, seeded and minced
  • 1 clove fresh garlic, grated
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  1. In a small bowl, whisk together the brown sugar, lime juice, cumin, chili powder, and red pepper flakes. Season both sides of the London broil with salt and pepper. Rub the brown sugar mixture all over both sides of the meat (at this point, the meat can be marinated in the refrigerator for up to 24 hours).
  2. Brush the oil all over a stove‑top grill pan, outdoor grill, or griddle and preheat to medium‑high. Add the meat to the hot pan or grill and cook for 7‑8 minutes per side for medium. Remove the meat from the heat and let stand for 10 minutes before slicing crosswise into 1/4 inch thick strips.
  3. Meanwhile, to make the salsa, combine all the ingredients in a medium bowl and toss to combine. Serve the steak slices with the mango salsa spooned over top.