Asian Grilled London Broil Food

ASIAN LONDON BROIL

Steps:

• Place freezer zip lock baggy inside a container (to easily add all the contents of the marinade). Add soy sauce, minced onion, brown sugar, sesame oil, toasted* sesame seeds, ginger, garlic, and red pepper. Mix well, then add in the London Broil. Seal the bag and knead all the ingredients together.
• Marinade for 12-24 hours.
• Once your ready to cook. Preheat grill to a medium-high heat. Clean prior to grilling steak.
• Carefully remove steak from bag, and reserve marinade.
• Grill for 10-16 minutes so that the steak is medium-rare to medium (depending on how you like your steak).
• While steak is cooking add remaining marinade in a sauce pot. Cook on medium heat until the marinade has reduced to half. Remove from heat once it's done reducing.
• Let the steak sit for at least 5 minutes. Once ready, slice the steak against the grain in very thin slices. After the steak is cut drizzle the reduced marinade on top. Serve and enjoy.

GRILLED PEPPERY LONDON BROIL

Steps:

• Place meat in glass baking dish large enough to hold comfortably. Evenly season flank on both sides with salt and pepper. Whisk together lime juice and oil in small bowl and pour over meat. Rub in marinade. Turn meat over to coat. Cover and refrigerate for 3 hours.
• Heat grill to high. Brush grill well to clean and wipe with oiled paper towel. Lift meat out of marinade and blot dry with paper towels. Place meat on grill and cook 4 minutes per side for medium rare. Remove from grill and let rest in warm place ten minutes before carving, then carve across the grain into very thin slices. Place slices on serving platter and pour over any accumulated juices. Serve.

GRILLED MARINATED LONDON BROIL

Steps:

• Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.
• In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
• Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

SOMEWHAT SPECIAL GRILLED LONDON BROIL

Steps:

• Whisk red wine, Worcestershire sauce, tomato paste, vinegar, horseradish, thyme leaves, and garlic in small bowl until well blended. Place steak on large platter. Sprinkle with salt and pepper, then brush with half the marinade. Turn steak, season, and brush with remaining marinade. Cover with plastic wrap and let marinate at room temperature 2 hours or in the refrigerator at least 4 hours. (Make sure steak is at room temperature, though, before grilling.).
• Prepare grill or heat broiler.
• Grill or broil steak, basting occasionally with juices in platter, 6-8 minutes each side for medium-rare. Transfer to cutting board and thinly slice on sharp diagonal. Serve.

GRILLED LONDON BROIL WITH ROSEMARY

Steps:

• Score the meat on both sides by making shallow, diagonal cuts 1/4-inch deep at 1-inch intervals, forming a diamond pattern.
• Place meat in a shallow dish or zip-top bag.
• Combine oil, soy sauce, honey, rosemary, pepper, salt and garlic.
• Pour marinade over meat, tossing to coat.
• Cover or seal; refrigerate several hours or overnight.
• Remove meat from refrigerator and let come to room temperature for 30 minutes.
• Preheat grill to medium-hot or oven to broil.
• Remove meat from marinade.
• Grill or broil, basting occasionally, for 10 minutes on each side for medium-rare.
• Transfer steak to carving board; let stand 5 minutes.
• Cut across grain.

GRILLED LONDON BROIL WITH CARAMELIZED ONIONS

Steps:

• Mix all marinade ingredients together and place in a gallon size zip lock.
• Score meat on both sides then place into bag with marinade.
• Refrigerate overnight.
• Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
• Grill meat on high heat for 3-5 minutes on each side turning only once.
• Meat registers 120-125 degrees F.
• Let sit 10 minutes before cutting very thin slices on the bias.
• Serve with caramelized onions and sauce.

ASIAN GRILLED LONDON BROIL

Steps:

• Rub the London broil evenly on all sides with the olive oil, followed by the spice rub. Preheat a grill to high heat.
• Let the London broil stand for 15 minutes. Grill it for 4 to 5 minutes per side for medium-rare, or until desired doneness is reached. Transfer it to a serving platter and place a sheet of aluminum foil loosely over the top (of the meat, not the whole platter). Allow it to rest for 10 minutes, and then slice it very thinly against the grain. Serve immediately. Refrigerate and enjoy any leftovers for up to 3 days.
• There are tons of spice rubs sold in cans and jars these days. You can literally use any that says Asian, Szechuan, Japanese, etc. If you are using a rub with no salt, you'll definitely want to add a bit.
• Each (about 4-ounce) serving has:
• Calories: 135
• Protein: 28g
• Carbohydrates: 0g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 58mg
• Fiber: 0g
• Sodium: 284mg