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
Number Of Ingredients 9
- 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
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
Number Of Ingredients 11
- 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
MARINATED, GRILLED LONDON BROIL
I love this because I am a huge fan of grilled steak and kind of made this up as I went along. Serve with seasoned potato wedges, a simple salad and a green veggie. Don't forget the garlic bread as well. YUM!
Provided by Mark Marcarian
Categories < 30 Mins
Yield 1-3 serving(s)
Number Of Ingredients 9
- Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended). Make sure it is deep red in color.
- Place your sirloin in a deep rectangular pan.
- LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat.
- Start by sprinkling both sides of meat with the salt and pepper.
- Stuff a few cloves garlic all over meat by cutting little slits.
- Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish).
- Stir and flip the meat to coat evenly on both sides.
- Cover pan with foil or plastic and let sit in refrigerator for at least three hours.
- Preheat charcoal or gas grill for 20 minutes on high setting.
- Place your marinated steak on the hot grill and place a small weight on top.
- Grill for about 1 1/2 minutes, then flip it over and do the same for the other side.
- Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak.
- Do NOT over cook!
- The steak should be pink inside-not brown!
MARINATED LONDON BROIL
- Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a non-reactive broiling pan. Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Drain off marinade and put into a saucepan. Place steak under broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare, for 4 to 5 minutes on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates. Meanwhile bring marinade to the boil. Remove from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate with cress.
HERB-MARINATED LONDON BROIL WITH GARLICKY GREENS
This genius of this one-skillet wonder is the easy, herb-infused oil that works overtime as marinade, dressing and sauce. After quickly searing the steak, we flip the script with a reverse marinade, allowing the cooked meat to luxuriate in all that herby goodness while it rests. The result is a gorgeously green coating and tons of fresh flavor in every bite.
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 14
- Pat the London broil dry with paper towels and set on a plate. Rub both sides of the meat with the vegetable oil, then season both sides generously with salt and black pepper, coating the surface evenly. Set aside to rest at room temperature for at least 30 minutes or up to 1 hour. (The seasoned meat can also be transferred to a large resealable plastic bag and stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- While the meat rests, add the parsley, rosemary, thyme, garlic, scallions, lemon zest and juice, fennel seeds, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to a food processor. Pulse, stopping to scrape the sides as needed, until the herbs are finely chopped, about 10 times. Transfer the herb mixture to a small bowl and whisk in the olive oil. Set aside.
- Set a 10-inch cast-iron skillet over high heat until just starting to smoke, about 3 minutes. Add the steak and cook until seared on the bottom, about 3 minutes. Flip the steak and continue cooking until an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, about 3 minutes more. Transfer the steak to a clean plate and spoon 1/2 cup of the herb oil over top. Set aside to marinate for 5 minutes.
- While the steak marinates, heat the broccoli rabe to the same cast-iron skillet over high heat. Cook, using tongs to toss the broccoli rabe, until it's vibrantly green and starting to soften, about 2 minutes. Add the kale and continue cooking and tossing until the kale is wilted and the broccoli rabe is crisp-tender, about 2 minutes more. Add 1/4 cup of the herb oil and toss to combine. Remove the skillet from the heat.
- Thinly slice the rested steak against the grain. Transfer the steak to the skillet on top of the greens and spoon the remaining 1/4 cup of herb oil over the steak. Serve with lemon wedges.
GRILLED MARINATED LONDON BROIL
- Make marinade:
- Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.
- 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.
- Prepare grill.
- Bring steak to room temperature (which should take about 1 hour) 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° angle, cut steak across grain into thin slices and serve with tomatoes.
GRILLED MARINATED LONDON BROIL
- 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.
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
Yield 6-8 serving(s)
Number Of Ingredients 4
- 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.
LEMON-MARINATED LONDON BROIL
- Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 2.1 g, Cholesterol 57.1 mg, Fat 11 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 3.1 g, Sodium 276.8 mg, Sugar 1.4 g
GRILLED MARINATED LONDON BROIL
- Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.
- 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.
- Prepare grill.
- Bring steak to room temperature (which should take about 1 hour) 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 45 degrees angle, cut steak across grain into thin slices and serve with tomatoes.
TENDER & TASTY GRILLED LONDON BROIL
This marinated London Broil is equally delicious served hot or cold, and is perfect for a pot-luck dinner. Thinly slice any leftover steak for French Dip sandwiches or serve over a Caesar Salad.
Provided by Feast Your Eyes
Yield 6 serving(s)
Number Of Ingredients 16
- In a medium-size, heavy-bottomed saucepan heat the oil over moderate heat.
- Add the shallots and saute until soft (about 5 minutes).
- Add the remaining ingredients EXCEPT THE MEAT; bring to a boil.
- Remove marinade from heat and let cool.
- Pour the cooled marinade into a large resealable plastic bag; add the beef. With the bag securely closed turn gently until beef is evenly coated. Refrigerate overnight; turn bag ocassionally.
- Transfer the beef to a platter and bring to room temperature.
- Meanwhile, lightly grease the grill rack. Preheat grill to medium heat.
- Remove steak from marinade; reserving marinade. Grill the beef 3 to 4 inches from the heat source for 8 to 10 minutes per side, or until desired doneness.
- Brush with reserved marinade after turning. DISCARD LEFTOVER MARINADE.
- Let the beef stand for 5 minutes; slice into thin slices across the grain.
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