London Broil With Mouth Of Fire Rub Food

DRY RUBBED LONDON BROIL

Steps:

• Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
• Preheat a grill pan over medium-high heat.
• Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
• Mix all ingredients together thoroughly in a small bowl.

DRY-RUBBED LONDON BROIL

Steps:

• Make the dry rub. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices. (Mixture will keep in an airtight container, out of the light, for a few months.)
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
• Apply the dry rub to the exterior of the London broil, massaging it into the meat. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill. Cover the grill and let cook for 8 to 10 minutes.
• Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat. Let the meat sit on a cutting board for 5 minutes or so before slicing.

RUB TENDERIZER FOR LONDON BROIL

Steps:

• Score meat in diagonal, criss-cross pattern on both sides, about 1/4" deep.
• Mix rub ingredients.
• Spread into meat.
• Refrigerate overnight.
• Grill, covered, over medium high sitting 7 to 10 minutes on each side or until desired degree of doneness.
• Remove from grill and let stand 5 minutes.
• Cut into very thin slices.

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 WITH MOUTH OF FIRE RUB

Steps:

• Combine parsley, garlic, peppers, paprika, mustard, and bay leaves.
• Spray both sides of meat with cooking spray for a total of 4 seconds. Rub both sides of meat with spice mixture; let stand for 30 minutes.
• Spray cold grill and utensils well with cooking spray. Position grill 3 to 4 inches from heat. Heat grill according to manufacturer's suggestion.
• Grill to desired doneness.

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.

LONDON BROIL WITH MOUTH OF FIRE RUB

Steps:

• Combine parsley, garlic, peppers, paprika, mustard, and bay leaves.
• Spray both sides of meat with cooking spray for a total of 4 seconds. Rub both sides of meat with spice mixture; let stand for 30 minutes.
• Spray cold grill and utensils well with cooking spray. Position grill 3 to 4 inches from heat. Heat grill according to manufacturer's suggestion.
• Grill to desired doneness.