London Broil I Food

LONDON BROIL I

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.

PERFECTLY TENDER LONDON BROIL

Steps:

• Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. Add the steak and let marinade for 2 hours or overnight.
• Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.
• Let the steak rest for 10 minutes and slice

STEAKHOUSE LONDON BROIL

Steps:

• In large plastic food bag or 13x9-inch glass baking dish, blend recipe mix, oil and vinegar.
• Add steak, turning to coat.
• Close bag or cover, and marinate in refrigerator 30 minutes to 3 hours.
• Remove meat from marinade, discarding marinade.
• Grill or broil, turning occasionally, until desired doneness.
• Slice meat thinly across the grain.
• Garlic Chicken: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak.
• Marinate as directed.
• Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is no longer pink.

EASY STUFFED LONDON BROIL

Steps:

• Trim any excess fat and sinew from your flank steak. Rinse and pat dry with paper towel.
• At your workstation or on a cutting board, butterfly your flank steak by slicing horizontally, almost through the middle of the narrow side of it. Open like a book, and unfold the flank steak to make a rectangle-ish shape. It should be around 1/2 of an inch thick.
• Place a sheet of plastic wrap over your butterflied flank steak and pound lightly with a meat mallet until it is even or uniform thickness. Set aside.
• In a large bowl combine ground pork, veal or beef, salt and pepper. If using onion and garlic, add it now to the ground meat. Just use your hands to mix. Continue mixing until well blended. Set aside.
• Place flank steak back at your work station. Form ground pork mixture into a roll the same length as the flank steak; between 2 and 3 inches in diameter.
• Place your roll on the bottom 1/3 of the flank steak, from one end to the other.
• Starting at the bottom end, roll your flank steak around the ground pork mixture as tight as you can, while making sure the ground pork mixture keeps its log-like shape.
• Using butcher's twine, tie the flank steak up around the ground pork mixture snuggly, but not too tight. Ensure the ground pork mixture doesn't squish out the sides. Tie a knot every 1 1/2 - 2 inches. Remember when tying the knots, you are going to eventually slice your roll and each slice is going to have at least one tied string holding it together.
• Cover and refrigerate until ready to bake. This stuffed flank steak can be made the day before you need it. Wrap tightly in plastic wrap or parchment paper and refrigerate until needed. The longer you refrigerate, the easier your stuffed flank steak will be to slice.
• Preheat oven to broil and place one of your racks almost at the top. Place the rack one level down from the top. Another rack should be placed two levels from the bottom. This will save you from doing it later on when your oven is hot.
• Prepare a rimmed baking sheet with rack in tinfoil and lightly coat in cooking spray. Set aside.
• Remove roll from your refrigerator and place on your work surface. Now that your stuffed flank steak has been refrigerated, it will slice so much easier.
• Using a sharp serrated knife, saw (don't press your knife) into your roll. Cut slices so that every slice will have at least one string holding it together. Cut between the strings. Slices should be between 1 1/2 and 2 inches thick. Try and make them about the same size so they will all cook at the same rate. Also make some thinner slices for children and larger ones for adults. Just remember to adjust your cooking time accordingly. You usually end up with between 6 and 8 slices. Make small slices into your stuffed flank steak to properly space out your slices before cutting. This way, you ensure there is at least one string holding every slice together.
• Place your slices on prepared baking sheet.
• Place baking sheet under the broiler for 7- 9 minutes. You want to see the tops browning nicely.
• Flip and repeat with on the other side.
• Next, place baking sheet on lower rack and reduce oven temperature to 350 degrees.
• Bake for an additional 20-25 minutes, depending on the size of the slices and the amount of filling.
• Make sure your thermometer reads 160 degrees before removing Stuffed London Broil from your oven.
• Cut away all of the strings and serve. Enjoy!

LONDON BROIL MARINADE

Steps:

• Assemble all ingredients in glass bowl, and mix well. Place 1-2 lb London broil in marinade in the refrigerator overnight. Grill.

LONDON BROIL RECIPE

Steps:

• 1. Score the steak. Lay it down on a flat surface and rub both sides with salt and pepper. 2. Then cut crisscross patterns across the meat and repeat on the other side. The cuts should be a light score. This will keep the meat flavorful and juicy. 3. Prepare the marinade. Take all the remaining dry ingredients and transfer to a medium-sized mixing bowl. 4. Now gradually add the wet ingredients. Mix thoroughly until fully combined. 5. Then transfer the marinade to a resealable freezer bag. Marinade the steak. Place the meat inside the freezer bag filled with marinade. Move it around to ensure that it is completely soaked in the mixture. Leave at room temperature for no longer than 2 hours or refrigerate overnight for a more flavorful London broil. 6. SEAR! Once you're ready to make the London broil, preheat your oven to 400 degrees Fahrenheit. 7. Heat 2 tablespoons of olive oil in a cast-iron pan on high heat or until the pan is screaming hot. 8. Take the beef out of the marinade and sear for 45 seconds on each side. 9. Bake it. After searing the steak, transfer the cast iron pan to the preheated oven. Bake it for 8 minutes at 400 degrees Fahrenheit for medium-rare-12 minutes for well-done. 10. Use a thermometer to check the internal temperature; it should fall between 128-131 degrees Fahrenheit for medium-rare London broil. 11. Take it out of the oven and rest for at least 3 minutes before carving and serving.

CLASSIC LONDON BROIL

Steps:

• Combine Marinade ingredients in small bowl. Place the beef Top Round Steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight.
• Combine Herb Butter ingredients in small bowl, mixing well. Cover and refrigerate until ready to use.
• Remove the steak from marinade; discard marinade. Pat steak dry with paper towel. Preheat broiler. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare (145°F) doneness, turning once
• Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.

LONDON BROIL

Steps:

• 1. In a large resealable plastic bag, combine orange juice, rosemary, olive oil, garlic, salt and pepper. Add London broil; seal bag, and refrigerate at least 4 hours or up to 24 hours.
• 2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350 °F to 400 °F). Remove meat from bag, discarding marinade.
• 3. Grill meat, covered with grill lid, for 7 to 8 minutes per side or until a thermometer inserted in thickest portion registers 135 °F. Let stand for 10 minutes before slicing across the grain. Serve with Easy Roasted Potatoes.

MARINATED LONDON BROIL

Steps:

• 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.

LONDON BROIL

Steps:

• Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
• In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
• Preheat grill for hot heat.
• Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.