LONDON BROIL WITH HERB BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 5h12m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
- Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
- About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
- Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.
STEAKHOUSE LONDON BROIL
Make and share this Steakhouse London Broil recipe from Food.com.
Provided by RecipeNut
Categories Steak
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 80.9, Fat 9.1, SaturatedFat 1.2, Sodium 0.3
" ANT" KELLY'S LONDON BROIL MARINADE
My niece Shwana loves this! She always writes my name "Ant" Kelly when we play Rummy or Scrabble - started when she was little and stuck. I always make this when we go tubing in Wisconsin. Prep time includes does not include time to marinate.
Provided by KJK 5
Categories Meat
Time 3h20m
Yield 3-5 serving(s)
Number Of Ingredients 8
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.**.
Nutrition Facts : Calories 673.5, Fat 39.7, SaturatedFat 11.5, Cholesterol 196.6, Sodium 1620.7, Carbohydrate 8, Fiber 0.3, Sugar 4.7, Protein 67
PERFECTLY TENDER LONDON BROIL
London Broil is a perfectly tender piece of meat after being marinated in a liquid mixture with spices and seasoning then broiled in the oven. A decadent dinner made easy!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 10
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
Nutrition Facts : Calories 480 kcal, Carbohydrate 6 g, Protein 54 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 1173 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LONDON BROIL MARINADE
This is from Martha Stewart's magazine several years ago. Although it has lots of ingredients, it's simple to make.
Provided by AnneM10
Categories Meat
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Assemble all ingredients in glass bowl, and mix well. Place 1-2 lb London broil in marinade in the refrigerator overnight. Grill.
Nutrition Facts : Calories 175.7, Fat 18.2, SaturatedFat 2.5, Sodium 233.1, Carbohydrate 3, Fiber 0.3, Sugar 1.3, Protein 0.6
LONDON BROIL
Make and share this London Broil recipe from Food.com.
Provided by MizzNezz
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut both sides of steak in a diamond pattern, 1/8 inch deep.
- Cook and stir onions and 1/4 salt in butter until onions are tender.
- Keep this mixture warm.
- Mix remaining ingredients; brush half on one side of the beef.
- Broil 3 inches from heat for 5 minutes.
- Turn and brush with remaining oil mixture.
- Broil 5 more minutes.
- Cut across grain in thin slices.
- Serve with onions.
Nutrition Facts : Calories 340.1, Fat 20.3, SaturatedFat 7.1, Cholesterol 65.4, Sodium 518.5, Carbohydrate 6.2, Fiber 0.8, Sugar 2.4, Protein 31.9
LONDON BROIL
Make and share this London Broil recipe from Food.com.
Provided by LorenLou
Categories Steak
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place first five ingredients in a gallon-size zip-lock bag.
- Diagonally score the London broil.
- Place the meat in the bag of marinade.
- Refrigerate at least 8 hours, turning the bag occasionally.
- Grill over medium-hot coals.
- Do not overcook.
- Meat will continue to cook once removed from the grill, and should still be pink when sliced.
- Slice against the grain of the meat in 1/4" slices.
LONDON BROIL
Provided by Food Network
Categories main-dish
Time 12h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Marinate meat in beer, bbq sauce, salt and pepper the night before in the refrigerator
- Remove meat from marinade and sear on a hot grill for 10 to 15 minutes. When meat is medium-rare, take off grill and let rest for about 10 minutes. Slice very thinly and serve either alone or on rolls as sandwiches.
CLASSIC LONDON BROIL
Despite it's name, this recipe is very American. London Broil is made with Top Round Steak, marinated for hours in a flavorful mixture, broiled in the oven, and served with a delicious herb-butter.
Provided by BIWFD
Categories Entrée
Time 30m
Yield 6 to 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 210
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.
EASY STUFFED LONDON BROIL
This Easy Stuffed London Broil or stuffed flank steak recipe is tender, tasty and shows how to cook pinwheels in the oven on broil, 350 and on BBQ or grill.
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 12
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!
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
A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds.
Provided by Stella
Categories Meat and Poultry Recipes Beef Steaks
Time 4h20m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 2.4 g, Cholesterol 112.8 mg, Fat 32.5 g, Fiber 0.2 g, Protein 44.6 g, SaturatedFat 5.9 g, Sodium 1192.3 mg, Sugar 0.1 g
LONDON BROIL
This recipe will make your London broil tender, juicy and flavorful everytime. Marinate the steak in orange juice, rosemary and olive oil overnight before grilling. Serve with roasted potatoes.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 7
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.
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- In a small bowl, whisk together the balsamic vinegar, soy sauce, mustard, garlic powder and cumin. Place the steak in a ziploc bag. Pour the marinade into the bag and rub all over the steak. Seal the bag, removing as much air as possible. Place the bag in the fridge for 4 hours or overnight. If you're home while the steak is marinating, flip it once in awhile.
- Remove the steak from the fridge 1-2 hours before cooking, to allow it to reach room temperature.
- Remove the steak from the bag and pat dry with paper towels. Sprinkle with salt and pepper. Place the steak in the hot skillet. Cook it 3 minutes, without moving. Flip to the other side (it should be deeply browned and slightly charred on the first side) and cook 3 more minutes, again without moving it.
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- Place steak in a gallon-size ziplock plastic bag or baking dish. Combine vinegar, 2 tablespoons oil, Worcestershire sauce, mustard, salt, brown sugar, garlic, and pepper in a bowl, and whisk until salt and sugar are dissolved. Pour marinade over steak, distributing marinade evenly. Marinate steak in refrigerator at least 2 hours or up to 24 hours.
- Remove steak from refrigerator; let stand at room temperature 15 minutes. Remove steak from bag, and transfer to a paper towel–lined plate; pat dry. Discard marinade. Rub steak with remaining 1 tablespoon oil, and place on a broiler pan or on a wire rack set inside an aluminum foil–lined rimmed baking sheet.
- Arrange herbs on a platter; set aside. Preheat oven to high broil with rack positioned 3 to 4 inches from heat source. Place broiler pan in preheated oven, and broil steak 5 minutes. Carefully remove broiler pan from oven; flip steak using tongs, and return to oven. Continue broiling until desired temperature is reached, 2 to 3 minutes for medium-rare (125°F to 135°F). Remove steak from broiler pan, and place on bed of herbs on platter. Tent with foil, and let rest 10 minutes.
- Transfer steak to a cutting board, and carve against the grain into 1/4-inch-thick slices. Arrange steak slices on bed of herbs on platter. Serve immediately.
NINJA FOODI GRILL GRILLED LONDON BROIL - SPARKLES TO SPRINKLES
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5/5 (3)Calories 487 per servingEstimated Reading Time 3 mins
- 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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