I have a confession to make. I am a longtime fan of seasoning and cooking with Tabasco. You know this if you are familiar with Taylor Takes a Taste or The Southern Tailgating Cookbook. You may not know that my father, Carl James, introduced me to Tabasco while I spent a college summer in New Orleans. At the time, Carl was the Executive Director of the Sugar Bowl and enthusiastically used Original Red Tabasco on all of his food. Carl passed away 10 years ago and I think of him every time I use Tabasco sauce. Every time.

 
In March, I had the good fortune to be a part of the Tabasco Tastemakers Summit held in Avery Island, Louisiana. It was an incredible trip and I look forward to sharing all things Tabasco with you over the next series of posts. I will also showcase four recipes featuring Tabasco’s family of flavors (Original Red, Chipotle, Buffalo Style, Habanero, SWEET & Spicy, Garlic Pepper or Green Jalapeño.)

Today, I want to share with you a Garlic Tabasco London Broil. I remember the first time I tasted London Broil. It was the early 1970’s and the summer before eight grade. Carl’s best friend, Dr. Deyton was in town. I was thoroughly grumpy about sticking around for a family dinner on a Friday night, because this girl had a social life! Once I tasted from the platter of thinly sliced medium rare beef that had been unceremoniously put near my place setting (or was it strategic?), I forgot my plans for the evening, remained at the table, had a second helping and joined the adults in a lively conversation.

That is the thing about a good London Broil. It will keep friends and family sitting at the table until the platter is empty. The meat will melt in your mouth and take on a subtle flavor of the marinade you used. You may see London Broil as a label for a cut of beef in your grocers meat section. This is misleading. London Broil refers to a method of cooking. Top round, flank and shoulder cut beef steaks are all well suited for London Broil. To prepare a London Broil the meat is first marinated, then broiled or grilled until it is rare/medium rare and served sliced across the grain at a 45 degree angle.

The London Broil recipe below features a marinade with Garlic Pepper Tabasco Sauce. This sauce is a milder member of the Tabasco family. The flavors of garlic are blended with cayenne, oak-aged Tabasco peppers and mellow red jalapeno peppers. In this marinade the Garlic Pepper Tabasco mingles with the flavors of orange, lemon, apple and thyme. The result is tasty, tender and bright. Garlic Tabasco London Broil is great on its own, as a filling for fajitas, or as sandwich.

Garlic Tabasco London Broil

3. Remove the meat from the bag and bring to room temperature. Discard the marinade. Grill the meat on an oiled rack at medium/high heat until the meat registers 135 to 140 on a meat thermometer. (Cook to 145 if you prefer a more medium finished steak) Turn the London Broil once while cooking. Remove the meat from the grill and rest for 10 minutes. The meat will continue to cook while resting. Cut the meat across the grain at a 45 degree angle. Serve London Broil warm or at room temperature.

Recipe ©Sally James Mathis

Photography ©Taylor Mathis

Disclosure. Tabasco has hired us to develop a series of recipes using their product and is compensating us for the recipes and images. However, our opinions and views on the product are our own.