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Hot and Spicy London Broil

Rated as 3.65 out of 5 Stars

"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."
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Ingredients

50 m servings 474 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 474 calories; 22.1 g fat; 16.2 g carbohydrates; 45.5 g protein; 121 mg cholesterol; 1343 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 yo...

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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...

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 yo...

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 ...

All I can say is this is excellent. I wasn't sure how this was going to turn out because I was always taught that London Broil needed to be marinated overnight so that it would be tender, but t...

This brought back to mind a similar recipe I used to make with cherry peppers. First I saute in oil and butter onions and fresh or canned mushrooms, when tender add 1/4 cup of juice from cherry...

Something a little different. I was afraid braising would ruin the meat's texture, but it did not. Also, I did't have cherry peppers so I used pepperoncini instead -- it worked fine.

This is a fabulous recipe. I recommend using a more tender cut of beef than flank steak.

My pepper loving son liked this recipe more than my husband or me. It was good over rice.

I gave this to my boyfriend to make. We love trying different ways to do London Broil. This was pretty good. Just a hair too spicy for me, but the flavor was great. A little tough too, but w...