GRILLED LONDON BROIL STEAK
Steps:
- Stir together all ingredients except for steak in a large Ziplock bag. Note: you can skip steps 1 and 2, and use steak seasoning if desired.
- Add steaks and seal, removing air. Marinate in the fridge for at least 1 hour or overnight.
- Remove steak from the fridge and bring it to room temperature, about 30-45 minutes, before cooking.
- Preheat a gas grill to medium-high heat, about 500° F. Place steaks on lightly greased grill at a 45° to the grates, close lid, and grill 2-3 minutes until bottoms are seared. Rotate 90° and continue to grill 2-3 minutes to create cross-hatch grill marks.
- Rotate and repeat for the other side, until internal temp reaches the desired doneness. See recipe notes below for safe cooking temps.
- Remove from grill and let rest 5-10 minutes. Cut steaks across the grain and serve.
Nutrition Facts : ServingSize 1 steak, Calories 341 kcal, Carbohydrate 6 g, Protein 49 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 583 mg, Fiber 1 g, Sugar 3 g
MARINATED LONDON BROIL
London Broil on the Grill is one of those delicious summer dishes that comes out perfect every time. It is literally a summer must have!
Provided by Christina Hitchcock
Categories Main Dish
Time P1DT25m
Number Of Ingredients 9
Steps:
- In a large zipper bag add the vegetable oil, balsamic vinegar, lemon juice, dijon mustard, Worcestershire sauce, soy sauce, Italian seasoning blend and crushed red pepper.
- Smoosh the mixture until it's combined.
- Add beef to the bag and smoosh it around until it's fully coated.
- Refrigerate for 12-24 hours.
- Preheat grill to medium high heat.
- Remove beef from the marinade and place on preheated grill. Discard marinade.
- Grill for 9-10 minutes then flip the beef.
- Grill for another 9-10 minutes or until beef is desired temperature.
- Let London Broil rest for 5 minutes before slicing against the grain.
Nutrition Facts : Calories 428 kcal, Carbohydrate 5 g, Protein 36 g, Fat 30 g, SaturatedFat 22 g, Cholesterol 92 mg, Sodium 397 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED MARINATED LONDON BROIL
Steps:
- Make marinade:
- In a bowl whisk together marinade ingredients until combined well.
- Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
- Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
ROSEMARY-GRILLED LONDON BROIL
This roast is so simple, it only takes about 15 minutes from start to finish. You'll have a delicious dinner and leftovers that are a great alternative to deli meats that are often full of sodium and fillers. Just be sure to slice it extremely thin (almost shaved) by hand on a meat slicer for sandwiches or cut it into small cubes (1/2 inch is great) to throw into salads. Bigger pieces or thicker slices might seem tough after it's been chilled.
Categories dairy-free gluten-free low-calorie low-carb nut-free 30-minute meals dinner main dish
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- GRILL the beef for 5 to 6 minutes per side, or until desired doneness. (A thermometer inserted in the center registers 145°F for medium-rare/ 160°F for medium/165°F for well done.) Tent it with foil and let stand for 10 minutes. Cut into thin slices against the grain of the meat. Serve immediately.
DELICIOUS GRILLED LONDON BROIL
I have made London Broil frequently in the past, sometimes from recipes, sometimes my own concoctions but the preparation has always involved a long marinade to help tenderize and flavorize the meat. I have used a myriad of different combinations; soy, garlic, balsamic, honey, brown sugar and ginger have all been employed and generally the results have been quite good. This recipe, from Cooks Illustrated, is quite different; no marinade, no special flavorings, just a sprinkle of salt, a good tight wrap, a sit in the refrigerator and a a shower of freshly ground pepper. Sound boring? Au contraire, mon ami! It brought rave reviews from the chief culinary consultant and I thought it definitely ranked as the best London Broil I've ever made.
Provided by The Cafe Sucre Fari
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- 1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
- 2. Remove steak from refrigerator 1 hour before grilling.
- 3. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
- 4. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. This is optional but it will keep meet from curling up on the grill. Brush both sides of steak with oil and sprinkle liberally with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120-130 degrees for rare to medium-rare, 16 to 20 minutes.
- 5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
- Notes:.If you prefer your meat well-done this probably isn't the recipe for you. London broil tends to become tough and dry when cooked past medium rare.
DELICIOUS LONDON BROIL WITH BEEFY GRAVY
Talk about a great steak dinner using an inexpensive cut of meat that turns out unbelievably tender and succulent, This is so delicious yet quick and easy but still gorgeous enough to impress your pickiest guests, even the dreaded in-laws! lol London broil Notes: This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name "London broil" to the following cuts: flank steak, top round steak, or top blade steak. Each would work well in a London broil recipe. According to foodsubs.com a London broil is actually the name of a finished dish, but this cut is sometimes given that name. A London broil cut is actually a top round steak, aka butterball steak, which are thick steaks cut from the top round. You could also use an equal size flank steak but I have never used that cut for this. I was amazed when I was channel surfing one day to find that Rachael Ray was preparing this recipe that I have been making for years! Well mine is a little different and dare I say more flavorful! hehehe I do hope you enjoy this as much as we do! This is great with some mushrooms added to the gravy - if you like mushrooms just toss them in with the shallots. Add a salad and some sort of starch and you have a meal sure to please your pickiest eaters.
Provided by Mamas Kitchen Hope
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Turn broiler on. Brush meat with Worcestershire and season with onion and garlic powder and salt and pepper. I like to massage this all into the meat and let it rest while the broiler preheats.
- Cook London broil on top rack for 6 minutes on each side, for rare to medium rare, longer for medium.
- Remove meat from broiler and let it rest 5 minutes. IMPORTANT- do NOT skip this step. The juices will redistribute throughout the meat during this rest time and continue to cook. This will give you a very juicy steak.
- Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute.
- Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste.
- Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how TENDER it is to cut and chew, so make sure the carving knife is sharp - the thinner the better!
- Transfer the slices to a platter keeping them lined up as you sliced them, forming a whole steak, just sliced. Pour gravy down the center and serve any remaining gravy on the side.
- We like this with egg noodles or a baked potato, a green salad and some crusty bread. Oh and of course a nice glass of wine!
GRILLED MARINATED LONDON BROIL
For an ultra-flavorful main, make this Grilled Marinated London Broil from Food Network. The meat's marinated for hours in balsamic vinegar, honey and garlic.
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 7
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.
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- Make the steak marinade in advance and get your London broil marinating in the refrigerator before cooking.
- Press grill button, set to high (500 degrees), set time to 10 minutes for aprx. 1 - 1.5" thick steak. Allow to preheat. (will take aprx. 8 minutes)
- Once "Add Food" flashes, add London broil onto grill, close lid.and grill for 4 -5 minutes, than flip the meat, closing grill once again. Cook for another 4 minutes and check internal temperature to see if has reached your personal preference.
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- Pieces of beef that are tough when cooked, usually because they are so lean, are cooked using this method to make them tender and flavorful.
- Using a tenderizer mallet allows you to break down the fibers in the meat thus making it tender.
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- Add meat to a gallon sized baggie and pour marinade over the meat, seal up tight, and place in the refrigerator to marinate for at least four hours.
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- Roasted Asparagus. This simple side dish is delicious and relatively easy to make when compared to other options. Roasted asparagus is a tasty option when paired with creamy casseroles or served alongside creamy soups and stews.
- Fried Rice. Fried rice pairs incredibly well with any steak – especially London Broil. This side dish is delicious when paired alongside classic beef dishes, such as roast beef.
- Au Gratin Potatoes. Au Gratin potatoes are delicious when paired with classic roast beef and go well with many different desserts. This side dish is perfect for serving up alongside a warm bowl of beef stew.
- Grilled Parmesan Broccoli. Grilled Parmesan Broccoli is a healthy option that goes well with many types of steak. This side dish tastes great when served alongside classic French onion soup and works well paired with anything grilled.
- Garlic Butter Mushrooms. Garlic Butter Mushrooms are a delicious option that complements many different types of steak. This side dish goes well with classic roast beef, as well as classic French Onion Soup.
- Creamed Corn. Creamed corn is a delicious option that pairs well with chicken and steak. Many consider this side dish a staple in the summer, as its light and sweet flavors go well with warm weather.
- Sauteed Spinach. Sauteed Spinach can be served either hot or cold, making it a versatile choice that pairs well with many different types of steak. You can add many different ingredients to your side of Sauteed Spinach, which works well when you want to add a bit of extra flavor.
- Basil Pepper Orzo. Basil Pepper Orzo is a delicious option that goes well alongside many different types of steak. This side dish tastes great when paired with classic French onion soup and pairs well with mashed potatoes and au gratin potatoes.
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