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
LONDON BROIL STEAK GRILLED TO PERFECTION!
London Broil Steak Grilled to Perfection always turns out moist, juicy and tender every time! And, with easy tips, you too will learn how to grill a London Steak perfectly!
Provided by 2 sisters recipes
Categories Meat Dishes
Time 44m
Number Of Ingredients 5
Steps:
- First, allow the steak to warm up! Minimum 30 minutes to 1 hour.
- Heat grill outside for about 10 minutes. Place the meat onto a dish, and allow it to warm up at room temperature. Lightly sprinkle both sides of the steak with salt. Once the grill is extremely hot (should be 600 degrees on the BBQ Thermometer), place the meat onto the grill. Close the lid.
- Cook the steak for about 3 minutes, then open the lid and flip over the meat. Leave the lid open.
- Add the garlic powder and black pepper generously on top. Place 2 Tbsp. of butter on top of the meat to melt while cooking. And cook for an additional 3 minutes.
- Flip over the meat again to the other side. Sprinkle with garlic powder and black pepper again.
- Add the other 2 Tbsp. of butter on top. Cook the steak for 4 minutes more. Total about 7 minutes on each side of the meat, for medium. And 5 minutes or less for rare.
- Remove the meat and allow it to sit on a cutting board for a few minutes before serving.
- Then carve the meat at a slight angle. Slice thinly and serve immediately.
- Serves 6
Nutrition Facts : Calories 168 calories, Protein 24 grams protein, ServingSize 4 ounces
LONDON BROIL I
'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round.
Provided by Char Finamore
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 3.8 g, Cholesterol 75.4 mg, Fat 9.1 g, Fiber 0.4 g, Protein 30.1 g, SaturatedFat 2.1 g, Sodium 1313.5 mg, Sugar 1.5 g
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.
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
SOMEWHAT SPECIAL GRILLED LONDON BROIL
Many times, when entertaining in the summer, it is just more practical to pick up a London Broil steak to grill. It is relatively economical and, when sliced, a little goes a long way. This marinade makes it just a little more special, and requires the steak to marinate at room temperature for 2 hours or in the refrigerator at least 4 hours. This is not included in the preparation time.
Provided by JackieOhNo
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 291.9, Fat 21.6, SaturatedFat 8.6, Cholesterol 77.1, Sodium 103, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 20.8
AMAZING LONDON BROIL ON THE GRILL
Our Grilled London Broil marinates in a divine blend of seasonings and juices until it's so tender and flavorful, your mouth will water just smelling it on the grill.
Provided by Isabel Laessig
Categories Main Course
Time 4h25m
Number Of Ingredients 11
Steps:
- In a bowl, whisk together soy sauce, balsamic vinegar, powdered ginger, Worcestershire sauce, olive oil, fresh lemon juice, garlic powder, brown sugar, and red pepper flakes. This is your marinade.
- Pour your marinade into a zip-lock bag, then add your London Broil steak. Shake well and refrigerate to marinate for at least 4 hours or overnight.
- Remove your steak from the bag and set on a cutting board. DO NOT discard the marinade! You'll use it to make a sauce.Sprinkle with salt and pepper to taste on both sides.
- Add to the grill and grill at 400°F for 5 to 8 minutes on each side.
- While your steak is on the grill, pour the steak marinade from the bag into a skillet over medium heat. Mix and let it start to simmer and thicken until it forms a sauce.
- Remove your steak from the grill and let it rest 10-15 minutes. After resting, slice thinly and serve with marinade sauce on top. Enjoy!
Nutrition Facts : Calories 413 kcal, Carbohydrate 12 g, Protein 56 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 138 mg, Sodium 1855 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
FLANK STEAK WITH MUSHROOMS
Steps:
- Gather the ingredients.
- Season steak with salt and pepper.
- Combine half of the shallot, 1/4 cup (60 mL) balsamic vinegar , 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.
- Add steaks and let sit for 2 hours or more.
- Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4-inch slices.
- Cut the remaining half of shallot and scallion tops into two pieces.
- In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.
- Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.
- Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.
- Once the creminis are cooked down, add the portobello pieces back in to reheat.
- In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.
- Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.
- Then add the scallions.
- Preheat grill.
- Remove steaks from bag and dispose of the marinade.
- Grill steaks until done, about 8 to 10 minutes per side.
- Remove from grill and cut into strips cross grain. Serve with mushrooms.
Nutrition Facts : Calories 570 kcal, Carbohydrate 18 g, Cholesterol 150 mg, Fiber 2 g, Protein 47 g, SaturatedFat 13 g, Sodium 911 mg, Fat 34 g, ServingSize serves 4 to 5, UnsaturatedFat 18 g
MARINATED GRILLED LONDON BROIL
Steps:
- Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating.
- Heat a grill.
- Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter.
- Grill steaks to medium-rare, about 2 minutes each side.
- Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately.
GRILLED LONDON BROIL WITH CARAMELIZED ONIONS
I marinated the London Broil over night. Served with my Caramelized onions recipe #51649 but feel free to make your own or serve without. This tough piece of meat is very tender cooked and sliced this way. This is not to be overcooked. Hope you have good will power because this you will want to keep on eating.
Provided by Rita1652
Categories Steak
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 616.7, Fat 31.2, SaturatedFat 10.2, Cholesterol 196.6, Sodium 1067.6, Carbohydrate 15.1, Fiber 0.8, Sugar 11.7, Protein 66.1
SIMPLE GRILLED LONDON BROIL
Steps:
- In a small bowl, mix the salt, pepper, and onion and garlic powders until well combined. Rub the meat evenly on all sides with the olive oil, followed by the seasoning mixture.
- Preheat a grill to high heat.
- Let the meat stand for 15 minutes.
- Grill the meat for 4 to 5 minutes per side for medium-rare or longer until desired doneness is reached. Transfer it to a serving platter and cover it loosely (just the meat, not the platter) with a piece of foil. Allow it to rest for 10 minutes, and then slice it thinly against the grain. Serve immediately. Refrigerate any leftovers for up to 3 days.
- nutrition information
- Each (about 4-ounce) serving has:
- Calories: 137
- Protein: 28g
- Trace Carbohydrates
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 58mg
- Trace Fiber
- Sodium: 198mg
GRILLED LONDON BROIL
Talking about a juicy piece of meat....here it is! This is the recipe.....but you will have to light up your grill and see for yourself....so good! *Google pic*
Provided by Sandy Griffith
Categories Beef
Number Of Ingredients 2
Steps:
- 1. Put in a gallon bag and marinate over night or for a couple of days.
- 2. Cook on a hot grill to your degree of doneness.
- 3. Slice thin.
GRILLED LONDON BROIL
A very lean steak I usually get a couple meals from. Grilled on night then leftovers make great fajitas, a great cold salad, or stir fry. Its quick and very tasty.
Provided by Lou Kostura
Categories Other Main Dishes
Time 40m
Number Of Ingredients 5
Steps:
- 1. Season London Broil with garlic, onion, smoked salt, and cracked pepper both sides
- 2. Let come to room temperature, heat grill to 500 degrees.
- 3. Grill 6 minutes first side flip and grill 3 minutes side 2.
- 4. Remove and let rest for 15 minutes.
- 5. Slice thinly across grain
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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- Thoroughly trim the London broil of connective tissue and excess fat; put them in a shallow, flat reactive dish large enough to hold them side by side.
- In a mixing bowl, stir together the soy sauce, mirin, sesame oil, scallions, ginger, red pepper flakes and garlic to taste.
- Pour the mixture over the steaks, cover and leave them in the refrigerator to marinate for 1 to 2 hours.
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- Combine all of the marinade ingredients in a zip top gallon bag or a large lidded container. Submerge the steak in the marinade and press all of the air out of the bag. Massage and turn the bag over several times to ensure the meat is coated. Marinate for 2 hours at least, or overnight for better flavor.
- Preheat your grill to 450 degrees F for direct heat cooking. Sear the steak for approximately 4-6 minutes per side, rotating regularly, until the internal temperature reads 130-135 degrees F for medium rare.
- Remove the steaks from the grill and allow to rest for 10 minutes before slicing against the grain and serving. I like to sprinkle with a little more coarse salt and some fresh cracked black pepper right before serving.
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- Tenderize the London Broil (3.5 pound) it on all sides using a jaccard – and season the London Broil really well on all sides with Killer Hogs The A.P. Rub (to taste).
- Mix the Barbecue Sauce (8 ounce), Balsamic Vinegar (4 fluid ounce), Olive Oil (4 fluid ounce), and Garlic (3 clove) and pour into an XXL Ziplock bag. Place London Broil in bag and make sure marinade is fully covered. Place in fridge for at least 4 hours.
- Remove London Broil from bag, allow excess marinade to drip off and season all sides with Killer Hogs Steak & Chop Rub (to taste). Allow London Broil to come up to room temp while you prepare your grill.
- Set your grill up for a 2-zone fire – with one cool side and one hot side. Heat grill to 250 degrees F (120 degrees C) and add a few chunks of hickory and pecan to fire.
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- Cut 1/2-inch crosshatch pattern, 1/4 inch deep, on both sides of steak. Place steak in 1-gallon zipper-lock bag.
- Combine soy sauce, vinegar, ketchup, sage, garlic, oil, and rosemary in blender and process until garlic and herbs are finely chopped, about 30 seconds.
- Add marinade to a bag with steak, seal and turn to coat. Let sit at room temperature for 2 hours or refrigerate for up to 8 hours. (If refrigerated, bring the steak to room temperature before grilling.)
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