Grilled Marinated London Broil Recipes

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!

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:

• 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:

• 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 45 degrees angle, cut steak across grain into thin slices and serve with tomatoes.

Steps:

• In a medium-size, heavy-bottomed saucepan heat the oil over moderate heat.
• Add the shallots and saute until soft (about 5 minutes).
• Add the remaining ingredients EXCEPT THE MEAT; bring to a boil.
• Remove marinade from heat and let cool.
• Pour the cooled marinade into a large resealable plastic bag; add the beef. With the bag securely closed turn gently until beef is evenly coated. Refrigerate overnight; turn bag ocassionally.
• Transfer the beef to a platter and bring to room temperature.
• Meanwhile, lightly grease the grill rack. Preheat grill to medium heat.
• Remove steak from marinade; reserving marinade. Grill the beef 3 to 4 inches from the heat source for 8 to 10 minutes per side, or until desired doneness.
• Brush with reserved marinade after turning. DISCARD LEFTOVER MARINADE.
• Let the beef stand for 5 minutes; slice into thin slices across the grain.

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.

Steps:

• Mix all marinade ingredients together and place in a gallon size zip lock.
• Score meat on both sides then place into bag with marinade.
• Refrigerate overnight.
• Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
• Grill meat on high heat for 3-5 minutes on each side turning only once.
• Meat registers 120-125 degrees F.
• Let sit 10 minutes before cutting very thin slices on the bias.
• Serve with caramelized onions and sauce.

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.