Tender Tasty Grilled London Broil Food

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TENDER LONDON BROIL



Tender London Broil image

Make and share this Tender London Broil recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 26m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs london broil beef
1/2 teaspoon pepper
1/2 teaspoon adolphs meat tenderizer
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon grated ginger
1 tablespoon grated onion
2 cloves garlic, minced

Steps:

  • Take meat and score not all the way through, slice across and then across again to make criss cross pattern.
  • Rub meat with dry rub.
  • Place all marinade ingredients it storage bags toss add meat.
  • Refrigerate over night.
  • Heat grill to medium high.
  • Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes.
  • Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes.
  • Remove from heat let sit for 10 minutes.
  • Slice against the grain very thinly.

Nutrition Facts : Calories 389.7, Fat 16.4, SaturatedFat 6.8, Cholesterol 147.4, Sodium 931.9, Carbohydrate 8.7, Fiber 0.4, Sugar 5.7, Protein 49.7

LIGHT AND TASTY LONDON BROIL



Light and Tasty London Broil image

Make and share this Light and Tasty London Broil recipe from Food.com.

Provided by ChipotleChick

Categories     Steak

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) flank steaks or 1 (12 ounce) london broil beef
2 tablespoons vinegar or 2 tablespoons lemon juice
1 tablespoon vegetable oil or 1 tablespoon canola oil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 tiny new potatoes, halved
2 small leeks
nonstick cooking spray
1 medium green bell pepper, quartered
4 cherry tomatoes, halved

Steps:

  • Score meat.
  • Do this by making shallow cuts 1 inch apart into the steak diagonally to make a diamond pattern.
  • Do on both sides.
  • Put meat in a large plastic bag.
  • Mix vinegar or lemon juice, oil, garlic salt, pepper, and 3 tablespoons water.
  • Pour over meat in bag.
  • Seal and toss to coak the steak.
  • Marinate on counter for one hour or in refrigerator for up to 24 hours, turning the bag occasionally.
  • Remove meat from bag and reserve marinade.
  • In a covered pan cook potatoes and leeks in about 1 cup of boiling water for 10 minutes or until almost tender.
  • Drain well and halve leeks legnthwise.
  • Set aside.
  • Spray a broiler pan with nonstick cooking spray.
  • Place meat, potatoes (cut side up), and bell pepper on the pan.
  • Brush all lightly with reserved marinade.
  • Broil 3 inches from heat for about 6-8 minutes.
  • Turn meat and peppers, add leeks.
  • Broil meat to desired doneness (5-6 minutes for rare, 7-8 minutes for medium-rare).
  • Turn veggies occasionally.
  • To serve, slice meat thinly across the grain and serve with grilled vegetables and cherry tomatoes.

Nutrition Facts : Calories 447.8, Fat 11.2, SaturatedFat 3.5, Cholesterol 57.9, Sodium 118.3, Carbohydrate 62.8, Fiber 7.4, Sugar 7.3, Protein 25.7

DELICIOUS LONDON BROIL WITH BEEFY GRAVY



Delicious London Broil With Beefy Gravy image

Talk about a great steak dinner using an inexpensive cut of meat that turns out unbelievably tender and succulent, This is so delicious yet quick and easy but still gorgeous enough to impress your pickiest guests, even the dreaded in-laws! lol London broil Notes: This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name "London broil" to the following cuts: flank steak, top round steak, or top blade steak. Each would work well in a London broil recipe. According to foodsubs.com a London broil is actually the name of a finished dish, but this cut is sometimes given that name. A London broil cut is actually a top round steak, aka butterball steak, which are thick steaks cut from the top round. You could also use an equal size flank steak but I have never used that cut for this. I was amazed when I was channel surfing one day to find that Rachael Ray was preparing this recipe that I have been making for years! Well mine is a little different and dare I say more flavorful! hehehe I do hope you enjoy this as much as we do! This is great with some mushrooms added to the gravy - if you like mushrooms just toss them in with the shallots. Add a salad and some sort of starch and you have a meal sure to please your pickiest eaters.

Provided by Mamas Kitchen Hope

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs flank steaks or 1 1/2 lbs top round steaks, about 1 1/2 inches thick
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
2 tablespoons butter, not margarine please
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups beef broth
1/4 cup steak sauce, your favorite

Steps:

  • Turn broiler on. Brush meat with Worcestershire and season with onion and garlic powder and salt and pepper. I like to massage this all into the meat and let it rest while the broiler preheats.
  • Cook London broil on top rack for 6 minutes on each side, for rare to medium rare, longer for medium.
  • Remove meat from broiler and let it rest 5 minutes. IMPORTANT- do NOT skip this step. The juices will redistribute throughout the meat during this rest time and continue to cook. This will give you a very juicy steak.
  • Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute.
  • Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste.
  • Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how TENDER it is to cut and chew, so make sure the carving knife is sharp - the thinner the better!
  • Transfer the slices to a platter keeping them lined up as you sliced them, forming a whole steak, just sliced. Pour gravy down the center and serve any remaining gravy on the side.
  • We like this with egg noodles or a baked potato, a green salad and some crusty bread. Oh and of course a nice glass of wine!

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