Balsamic London Broil Recipes

Steps:

• Put all ingredients, except meat, in a container fitted with a lid; cover and shake.
• Pour the marinade over the top round steak and cover.
• Marinate in the refrigerator for 4 hours or overnight, turning the meat occasionally.
• Grill or broil until done as desired.
• Slice thinly.

Steps:

• Marinate steak and prepare onions:
• Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper and pour into a 1-quart sealable plastic bag.
• Add steak to marinade, turning to coat, and marinate, chilled, turning bag occasionally, at least 4 hours.
• Bring to room temperature, then remove steak from marinade and discard marinade.
• Trim root ends of onions slightly, leaving them intact, then halve lengthwise and cut halves lengthwise into 3/4-inch-thick wedges. Insert 1 wooden pick horizontally through each wedge (to keep it intact while grilling). Whisk together remaining tablespoon vinegar and 1 1/2 tablespoons oil and salt and pepper to taste in a bowl and add onions, tossing gently to coat.
• To cook steak using a charcoal grill:
• Open vents on bottom of grill. Light a large chimney starter of charcoal (80 to 100 briquettes) and pour lit charcoal onto bottom rack, leaving about one quarter of bottom rack free of charcoal and banking remaining coals across rest of bottom rack so that coals are about 3 times higher on opposite side. Charcoal fire is medium-hot when you can hold your hand 5 inches above thickest layer of coals for 3 to 4 seconds. 3Sear steak on lightly oiled grill rack over thickest layer of coals, uncovered, 1 minute on each side, then move steak to area over fewer coals and grill, uncovered, turning occasionally and moving to coolest area of grill if browning too quickly, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
• To cook steak using a gas grill:
• Preheat all burners on high, covered, 10 minutes.
• Sear steak on lightly oiled grill rack, uncovered, 1 minute on each side, then reduce heat to moderate. Grill steak, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
• To grill onions by either method:
• While steak is standing, grill onions (covered only if using a gas grill) over moderate heat, turning over once, until tender, about 6 minutes.
• Serve onions with steak; cut steak crosswise into thin slices, holding knife at a 45-degree angle.

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.

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.

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.

Steps:

• Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
• Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
• While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
• Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
• Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.

Steps:

• Preheat the broiler. Line a rimmed baking sheet with aluminum foil.
• Season the meat with the salt and pepper.
• Combine the vinegar, brown sugar, garlic, and bay leaf in a large skillet. Simmer over a low heat for about 5 minutes, or until the liquid has reduced by half and is a syrupy consistency. Remove and discard the garlic and bay leaf.
• Place the meat on the prepared baking sheet and slather with the glaze. Broil, 4 inches from the heat, turning once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium. Allow the meat to rest for 5 minutes, then slice very thinly, against the grain. Serve hot.

Steps:

• 1.Place beef on a plate and poke both sides all over with a fork, then transfer beef to a plastic freezer/storage bag. In a small bowl, whisk together the vinegar, olive oil, garlic, and rosemary. Pour vinegar marinade into the storage bag with the meat. Seal bag and refrigerate at least 5-8 hours. 2.Turn broil on high. Remove the London broil from the marinade and pat dry. On both sides, salt generously and rub in the freshly ground black pepper. Place on a broiler pan or other oven-safe pan. Broil about 8 inches under the flame for about 6-7 minutes on each side for medium rare. (Grill 7 minutes each side). 3.Transfer to a plate. To serve, cut against the grain into thin slices.