Cooking the Perfect London Broil
August 10 8:41 AM

London Broil Steak cooked rare or medium rare is delicious
The secrets to cooking the perfect London Broil are:  First, pick a thick London Broil from Wohlner’s.  Season your London Broil with plenty of coarse kosher salt and coarse pepper.  Grill each side for a few minutes directly over the coals or the high heat just long enough to get a seared crust on each side, then move the steak away from the coals and continue cooking more slowly with indirect heat.  If it's a thick London Broil you may need to turn this a few times while it cooks in the indirect heat. Cook until the internal temperature is 125°-128° for rare; 133°-135° for medium rare.  Rare is better with this cut!!  Do not overcook this very lean cut, sorry, I am repeating myself but I can’t stress this too much.  When it reaches the desired doneness, allow it to rest for 8 to 10 minutes, then slice very thinly across the grain. This combination of searing, followed by slower indirect cooking, resting, and then thinly slicing transforms a potentially tough cut into tender and flavorful sliced steak.  Finally, after slicing season the cut slices with more kosher salt and black pepper.  

Grandpa Frank’s Grilled London Broil Steak Sandwich

My dad often made this hearty sandwich as a spring or summer family meal.  He started with a whole long loaf of Italian or French bread and sliced it half, hoagie style.  Then he built the sandwich with grilled and thinly sliced rare London Broil Steak, spread with sour cream on the meat, and topped with sliced fresh tomatoes.  The simple combination of sour cream, rare beef, tomato and crusty bread is outstanding.  We know you’ll really enjoy this recipe.

London Broil Sandwich Recipe:
London Broil Steak
Salt and Pepper
Robert’s Sour Cream
Hot House Tomatoes—sliced
Lettuce leaves—optional

Uncut loaf of crusty whole loaf of bread such a Rotella Italian or Wohlner’s French Bread, or make individual sandwiches with hoagie rolls or brat buns. 
1) Season a thick London Broil with salt and pepper. Direct grill each side for a few minutes, just enough to get a seared crust on each side, then move the steak away form the coal and continue cooking with indirect heat. When cooked allow to rest for 8 to 10 minutes, then, and slice very thinly across the grain.
2) Slice an Italian Loaf or French Bread Loaf lengthwise horizontally.
3) Cover the bottom half of the bread with slices of London Broil and season generously with salt and coarse black pepper. 
4) Spread Robert’s sour cream generously over the slices of meat,
5) Cover the sour cream and London Broil slices with slices of Hot House Tomatoes or tomatoes from your backyard (lettuce leaves are optional)
6) Place top on the sandwich and cut into serving portions.

This would taste good with Santa Ema Merlot or Samuel Adams Lager

Lately I have started making this sandwich as a wrap using a whole wheat tortilla--yum!  

Steak Sandwiches with Smoked Buttercase Cheese on Wohlner’s Baguette
After grilling a Wohlner’s New York Strip or a London Broil Steak if you have any leftovers try this sandwich idea.

Steak Sliced thinly against the grain
Boarshead Smoked Buttercase Cheese
Roberts Butter

Wohlner’s Baguette sliced horizontally
Sliced Hot House Tomato-optional

Lightly butter the insides of a split Wohlner’s Baguette, then toast on the grill or under a broiler.  Lay slices of sliced steak on the bottom of the toasted baguette, top with Smoked Buttercase Cheese.  Add slices of Hot House tomato if you choose.  Close with the top of the baguette and enjoy. 

Pair with Samuel Adams Lager or zinfandel.

Local Green Beans with sautéed Colorado Yellow Onions and Baby Bella Mushrooms.

Green Beans have an affinity for sautéed onions, mushrooms, and garlic.

Here is our cooking method for this easy dish
3 pounds local fresh Green Beans, tips removed
½  Yellow Onion, Diced
2 cups Baby Bella Mushrooms, sliced
1 garlic clove
1 Tbls. Roberts Butter
1 Tbls. olive oil or canola oil

Over low heat melt some Robert’s Butter with a little olive oil.  Add a clove of minced garlic and cook for 30 seconds.  Add finely diced yellow onion and sliced Baby Bella Mushrooms.  Cook for 15 -20 minutes over low heat, stirring occasionally.  Meanwhile blanche fresh Green Beans(tips removed) in salted boiling water for 4 to 5 minutes, just until slightly tender; then immediately plunge the green beans ice water.  Drain the green beans and toss then into the sauté pan when the onions and mushroom have cooked for the 15-20 minutes.  Season with salt and pepper.  Turn heat to medium low, stir, and cook until the beans are warm and ready to serve.  Taste and adjust the salt and pepper. 

Serve with Grilled Wohlner’s New York Strip Steak, pan roasted Basa Fillets, Grilled Boneless Pork Chops, baked Bone-In Chicken Breast, Grandpa Frank’s London Broil Sandwich or Buttercase Steak Sandwich.  In other words, these fresh green beans are great with everything. 

Note: If you have a grill basket you could cook something similar on the grill

Backyard BBQ –It’s all on sale at Wohlner’s!!
While the weather is great have a backyard BBQ with family and friends.  If you don’t you’ll kick yourself all winter.

Summer BBQ’s are where simple, fresh and local are best, and on all on sale.

Hamburgers NY Strip Steaks, Natural Casing Wieners from Wohlner’s for the kids (or adults)

Corn on the Cob, grilled, with Robert’s Butter

Dole Salad Mix with slice Hot House Tomatoes and Hidden Valley Ranch Dressing

Dessert of Vanilla Ice Cream, or Clemmy’s Sugar Free Ice Cream, with sliced Sweet Dream Peaches, fresh Raspberries and topped with Reddi Whip and slivered Almonds

Sam Adams, Pepsi products, chilled Pinot Gris , chilled Kim Crawford Sauvignon  Blanc, and Santa Ema Cab and Merlot

Green Beans
Grilled with Garlic and Lemon Zest:

Smoked Buttercase Cheeseburger---wow that sounds good. 
Smokey Buttercase Cheese melting onto a char grilled Wohlner’s Hamburger Patty on a beautiful summer night  Life is good!.  Pair with some Brazin Zinfandel which both Mike and my daughter.  As for me, well, I think I need to try some Brazin for the first time this weekend with this cheeseburger.  

Melanie’s Baked Chicken Breast
This is Melanie’s easy go to weekday dish that’s a big hit with her family.  She dips Bone-In Chicken Breasts in Hidden Ranch Dressing, dredges them in Bisquick, and bakes them in an oven.  Melanie is a butcher at Wohlner’s Midtown Crossing store.

Chicken Breasts
Hidden Valley Ranch Dressing

Robert’s Butter
Salt and Pepper
Preheat oven to 400°.  Place ½ stick of Robert’s Butter in your baking dish and place into the oven so butter melts as you prepare the rest of the dish>

Salt and pepper the Chicken Breast, then dip and roll chicken in Hidden Valley Dressing to coat.  Next, dredge the chicken breast in Bisquick and shake off excess.  Place coated chicken in the baking dish with eh melted butter.  Spray the coated chicken with Pam.  Bake in oven until the chicken reaches an internal temperature of 165°, about 30 to 40 minutes. 

Sweet Dream Peaches
I just had my first Sweet Dream Peach and was very impressed.  They are very sweet, have a great texture and a good peachy flavor.  I highly recommend them. 

 Jumbo Raw Shrimp--Think Shrimp Scampi!!
Robert’s Butter,
garlic, lots of garlic
Jumbo Raw Shrimp,
a little salt and pepper

Kim Crawford Sauvignon Blanc Wine
, a splash,  and the rest for drinking
lemon—juice from ½ a lemon ,
Wohlner’s crusty bread for dipping! 

Melt butter in a pan over medium heat, don’t allow the butter to brown.  Add few cloves of sliced or minced garlic to the melted butter and cook for 30 seconds.  Add peeled and deveined raw shrimp, a little salt and pepper, a splash of dry white wine, and a couple squeezes of lemon juice.  Cook just until the shrimp turn pink, don’t overcook.  Add chopped fresh flat leaf parsley at the very end.  Serve in bowls with plenty of crusty bread.  (Don’t skimp on the butter nor the garlic nor the crusty bread.)
As good as theses shrimp are, the best part is dipping crusty Wohlner’s bread into the garlicky shrimp flavored butter!!   Or, serve over a bed of linguine noodles. Or, grill the shrimp and baste with garlic butter (lots of garlic), then garnish with parsley and pair with Kim Crawford Sauvignon Blanc.

Thank You for Shopping
Wohlner’s Grocery and Deli

Category: Meat Deli Wine Dessert
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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

Store Hours:
Monday thru Friday: 7 a.m. - 9 p.m.
Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
Fax: (402) 504-9778

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