London Broil With Chili Marinade Food

LONDON BROIL WITH CHILI SEASONINGS

Steps:

• Combine oil, Worcestershire sauce, garlic, parsley, and spices.
• Brush the steak with half of the mixture on both sides and broil or grill 7 minutes.
• Turn, brush with the remaining mixture, and cook another 7 minutes.
• Let stand 5 minutes before slicing.

SOUTHWESTERN STYLE LONDON BROIL WITH CHILI BUTTER

Steps:

• For the marinade; combine all marinade ingredients together in a bowl.
• Place the steak in a large heavy-duty plastic zipper bag.
• Pour the marinade over, seal bag and refrigerate for a minimum of 8 hours, turning occasionally.
• Mix all the chili butter ingredients in a bowl; cover and refrigerate for a minimum of 8 hours before using.
• A couple hours before gilling, remove the steak from the plastic bag and discard marinade.
• Let the steak sit out to almost room temperature, this might take a couple of hours (this is an important step, it relaxes the meat fibers to create a more tender, flavorful and juicy steak).
• When ready to grill heat the grill to medium heat.
• Grill for about 7-10 minutes per side.
• Remove the beef to a cutting board, cover and let sit for a minimum of 20 minutes.
• Slice the steak diagonally across the grain into thin strips.
• Serve with the delicious chili butter.

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.

LONDON BROIL WITH CHILI MARINADE

Steps:

• Place steak in a large ziploc bag.
• Mix remaining ingredients together and pour over steak.
• Seal bag and refrigerate for 2-3 hours turning occasionally.
• Remove from fridge about 20-30 minutes before you are going to grill it.
• Brush a little olive oil on your grill rack and preheat the grill.
• Remove steak from marinade. Reserve a little of the marinade to brush on the steak while cooking.
• Grill, turning as needed and brushing with the reserved marinade until done to your liking.
• Mine took about 20 minutes for medium rare.
• Let stand 10 minutes and then slice thinly against the grain of the meat.
• Serve and enjoy!

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.

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.

" ANT" KELLY'S LONDON BROIL MARINADE

Steps:

• Mix all marinade ingredients together.
• Lightly score meat in a diamond pattern on each side.
• Place meat in a resealable bag. Pour in marinade. Squish meat and marinade around to get all the nooks and crannies.
• Marinate in refrigerator 2-3 hours or up to 24 hours, rotating occasionally. Can be frozen in the marinade too (see "For Camping" for how I do this).
• 20-30 minutes before cooking take meat out of the refrigerator to come up in temperature.
• Cook in the broiler or on the grill on high heat for 5-7 minutes per side depending on thickness and desired doneness. I have been asked about roasting temperatures, I have never done this, always grill or broil.
• **For camping - Place the fresh London broil and marinade in a zipperbag, squeeze out as much air as possible, seal, place inside a vacuum pack bag. Vacuum pack and freeze (I like to vacuum pack the zipper back to guard against leaks in the cooler). Put frozen in the camping cooler, after a day or two it is defrosted and can be cooked on the grill with minimal preparation and mess.**.

LEMON-MARINATED LONDON BROIL

Steps:

• 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.

BEST LONDON BROIL EVER!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
• Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.

LONDON BROIL II

Steps:

• In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
• Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.