Marinated London Broil Food

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 WITH HERB BUTTER

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.

ED'S LONDON BROIL MARINADE

Steps:

• Blend onion, soy sauce, browning sauce, seasoned salt, and garlic in a blender until smooth.

GRILLED MARINATED LONDON BROIL

Steps:

• 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.

EASY LONDON BROIL MARINADE

Steps:

• Marinade at least 6 or 7 hours in refrigerator.
• I usually use a gallon size baggie to put everything in.

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.

HERB-MARINATED LONDON BROIL WITH GARLICKY GREENS

Steps:

• 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.

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

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.

TEQUILA MARINATED LONDON BROIL

Steps:

• In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking.
• Preheat grill to high.
• Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).
• Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.

MARINATED, GRILLED LONDON BROIL

Steps:

• 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!

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.

TEQUILA MARINATED LONDON BROIL

Steps:

• In a blender, combine all ingredients EXCEPT meat (London Broil), process until smooth (I use my hand blender this works great also less clean-up).
• Place meat in dish (non-metal) or plastic bag, pour marinade over meat and turning to coat; Refrigarate for at least 4 to 6 hours before cooking.
• Preheat grill to high; Grill meat until done to your preference, (cooking time will vary with the thickness of meat) Enjoy.

GRILLED MARINATED LONDON BROIL

Steps:

• 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.

MARINATED LONDON BROIL WITH LEMON AND GARLIC

Steps:

• Place steak in heavy large resealable plastic bag. Puree remaining ingredients in blender or processor. Season marinade with salt and pepper. Pour marinade into bag with steak; seal bag. Let steak marinate at room temperature 2 hours or chill up to 6 hours, turning bag occasionally.
• Preheat broiler or prepare barbecue (medium-high heat). Broil or grill steak until cooked to desired doneness, about 7 minutes per side for medium-rare. Transfer steak to platter; let stand 15 minutes. Thinly slice steak crosswise.

BALSAMIC MARINATED LONDON BROIL

Steps:

• Place London broil in a non-metallic pan.
• Rub olive oil on London broil.
• Add meat tenderizer to both side of meat.
• Pierce meat with fork to work the tenderizer in to the meat on both sides.
• Combine the rest of ingredients in a small bowl.
• Microwave 2 minutes to melt sugar.
• Stir to blend.
• Pour over London broil.
• Cover& refrigerate.
• Marinate over night or up to 2 days turning often.
• Place London broil on heated grill.
• cook till desired doneness.
• If desired warm left over marinate and baste while grilling.

MARVELOUS MARINATED LONDON BROIL

Steps:

• Pour the honey into a 2-cup glass measure. Microwave the honey, uncovered, at high, 30 seconds to make it pour easily.
• Remove the measure from the microwave and add the oil, Worcestershire sauce, soy sauce, lime juice, garlic and onion powder. Whisk to blend well.
• Place the meat in a gallon-size zipper-top plastic bag. Whisk the marinade once more and pour it over the meat. Seal the bag and turn the bag several times to cover the meat with marinade. Refrigerate 8 to 24 hours, turning the bag at least once, if possible.
• Turn on a gas grill to medium high.
• Remove the meat from the marinade and discard the marinade. Grill the meat, covering the grill to the desired doneness, 7 to 10 minutes per side for medium-rare, depending on the thickness. Do not overcook.
• Remove from the grill and slice across the grain. Serve at once, or let stand until ready to serve. Refrigerate leftovers, covered, up to 3 days.