SOMEWHAT SPECIAL GRILLED LONDON BROIL
Many times, when entertaining in the summer, it is just more practical to pick up a London Broil steak to grill. It is relatively economical and, when sliced, a little goes a long way. This marinade makes it just a little more special, and requires the steak to marinate at room temperature for 2 hours or in the refrigerator at least 4 hours. This is not included in the preparation time.
Provided by JackieOhNo
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk red wine, Worcestershire sauce, tomato paste, vinegar, horseradish, thyme leaves, and garlic in small bowl until well blended. Place steak on large platter. Sprinkle with salt and pepper, then brush with half the marinade. Turn steak, season, and brush with remaining marinade. Cover with plastic wrap and let marinate at room temperature 2 hours or in the refrigerator at least 4 hours. (Make sure steak is at room temperature, though, before grilling.).
- Prepare grill or heat broiler.
- Grill or broil steak, basting occasionally with juices in platter, 6-8 minutes each side for medium-rare. Transfer to cutting board and thinly slice on sharp diagonal. Serve.
Nutrition Facts : Calories 291.9, Fat 21.6, SaturatedFat 8.6, Cholesterol 77.1, Sodium 103, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 20.8
PEPPER CRUSTED LONDON BROIL
Steps:
- Wipe the London Broil with a damp paper towel and pat it dry. Place the meat in a dish and cover it with a marinade prepared from the red wine and the garlic, and allow it to sit for 2 hours. Preheat the broiler. Place the remaining ingredients in a spice mill and process until they are coarse powder. Remove the London broil from the marinade, sprinkle it with the powder on all sides until it is well coated, place it in a broiler-proof pan and cook for 5 to 7 minutes on each side, or until it is medium rare. Slice diagonally and serve.
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.
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.
SUNNY'S GRILLED LONDON BROIL AND PORTOBELLO MUSHROOMS
Provided by Sunny Anderson
Categories main-dish
Time 8h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the flavor base: Add 2 tablespoons oil and the chopped mushrooms to a large pan with straight sides over medium heat. Cook, stirring, until the mushrooms deepen in color and reduce, releasing most of their moisture, 10 to 12 minutes. Remove from the pan with a slotted spoon to a paper towel-lined plate, then season with salt and pepper. Lower the heat to medium-low and add the remaining 2 tablespoons oil along with the garlic, ginger and red chile flakes. Cook, moving around the pan, until a waft of aroma from the pan smells like red chile flakes. Remove from the heat and add the fish sauce, lemon zest and juice, a pinch of salt and several grinds of black pepper. Let cool completely.
- For the London broil: Sprinkle the meat with salt and pepper. Rub half of the flavor base all over the meat. Wrap tightly in plastic wrap and refrigerate 4 hours; refrigerate the remaining flavor base.
- Bring the meat to room temperature 2 hours before grilling. Add the remaining flavor base and the mushroom caps to a small food processor. Pulse until pulverized, then add the butter and lemon zest. Pulse again to combine, then add the cilantro and pulse again. Transfer to a small saucepan.
- Preheat a grill for direct and indirect cooking on medium-high heat. Remove the wrapping from the meat and place the saucepan on the direct-heat portion of the grill to heat. Drizzle the mushrooms with olive oil and sprinkle with salt and pepper. Place the mushrooms and the meat over the direct heat of the grill and sear both for about 6 minutes, then flip. Continue to cook the steak about another 6 minutes for medium-rare; meanwhile, move the mushrooms to the indirect side of the grill to finish cooking. Remove the mushrooms and sauce when the steak comes off the grill.
- Rest the meat for about 5 minutes, then slice 1/4- to 1/2-inch thick. Cut the caps into quarters and toss in a bowl with a bit of the melted compound butter and another squeeze of lemon juice. Serve warm with compound butter alongside.
DAN'S PEPPERY LONDON BROIL
I was bored making our usual London broil, so I got a little creative and sparked up the flavor. What a great change! -Dan Wright, San Jose, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- With a meat fork, poke holes in both sides of meat. Make a paste with garlic, seasoned salt and red pepper flakes; rub over both sides of meat. Place the steak in a large shallow dish. Add Worcestershire sauce and turn steak. Cover: refrigerate for at least 4 hours, turning once. , Drain and discard marinade. Grill, uncovered, over hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain.
Nutrition Facts : Calories 270 calories, Fat 12g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 578mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
DELICIOUS GRILLED LONDON BROIL
I have made London Broil frequently in the past, sometimes from recipes, sometimes my own concoctions but the preparation has always involved a long marinade to help tenderize and flavorize the meat. I have used a myriad of different combinations; soy, garlic, balsamic, honey, brown sugar and ginger have all been employed and generally the results have been quite good. This recipe, from Cooks Illustrated, is quite different; no marinade, no special flavorings, just a sprinkle of salt, a good tight wrap, a sit in the refrigerator and a a shower of freshly ground pepper. Sound boring? Au contraire, mon ami! It brought rave reviews from the chief culinary consultant and I thought it definitely ranked as the best London Broil I've ever made.
Provided by The Cafe Sucre Fari
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- 1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
- 2. Remove steak from refrigerator 1 hour before grilling.
- 3. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
- 4. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. This is optional but it will keep meet from curling up on the grill. Brush both sides of steak with oil and sprinkle liberally with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120-130 degrees for rare to medium-rare, 16 to 20 minutes.
- 5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
- Notes:.If you prefer your meat well-done this probably isn't the recipe for you. London broil tends to become tough and dry when cooked past medium rare.
GRILLED LONDON BROIL WITH CARAMELIZED ONIONS
I marinated the London Broil over night. Served with my Caramelized onions recipe #51649 but feel free to make your own or serve without. This tough piece of meat is very tender cooked and sliced this way. This is not to be overcooked. Hope you have good will power because this you will want to keep on eating.
Provided by Rita1652
Categories Steak
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 616.7, Fat 31.2, SaturatedFat 10.2, Cholesterol 196.6, Sodium 1067.6, Carbohydrate 15.1, Fiber 0.8, Sugar 11.7, Protein 66.1
SIMPLE GRILLED LONDON BROIL
Steps:
- In a small bowl, mix the salt, pepper, and onion and garlic powders until well combined. Rub the meat evenly on all sides with the olive oil, followed by the seasoning mixture.
- Preheat a grill to high heat.
- Let the meat stand for 15 minutes.
- Grill the meat for 4 to 5 minutes per side for medium-rare or longer until desired doneness is reached. Transfer it to a serving platter and cover it loosely (just the meat, not the platter) with a piece of foil. Allow it to rest for 10 minutes, and then slice it thinly against the grain. Serve immediately. Refrigerate any leftovers for up to 3 days.
- nutrition information
- Each (about 4-ounce) serving has:
- Calories: 137
- Protein: 28g
- Trace Carbohydrates
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 58mg
- Trace Fiber
- Sodium: 198mg
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.
GRILLED LONDON BROIL WITH ROSEMARY
Make and share this Grilled London Broil With Rosemary recipe from Food.com.
Provided by zeldamet
Categories Steak
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Score the meat on both sides by making shallow, diagonal cuts 1/4-inch deep at 1-inch intervals, forming a diamond pattern.
- Place meat in a shallow dish or zip-top bag.
- Combine oil, soy sauce, honey, rosemary, pepper, salt and garlic.
- Pour marinade over meat, tossing to coat.
- Cover or seal; refrigerate several hours or overnight.
- Remove meat from refrigerator and let come to room temperature for 30 minutes.
- Preheat grill to medium-hot or oven to broil.
- Remove meat from marinade.
- Grill or broil, basting occasionally, for 10 minutes on each side for medium-rare.
- Transfer steak to carving board; let stand 5 minutes.
- Cut across grain.
Nutrition Facts : Calories 387.1, Fat 23.8, SaturatedFat 6.1, Cholesterol 92.1, Sodium 899.9, Carbohydrate 11.8, Fiber 0.6, Sugar 9, Protein 31.2
PEPPERY LONDON BROIL MARINADE
At our house, this is one of our favorite marinades when cooking London Broil. 4 hours of marinating is not included in prep time.
Provided by TheDancingCook
Categories Meat
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Stab that flank, with a dinner fork, creating holes.
- Combine garlic, salt, pepper and Worestshire sauce in a large sealable bag.
- Add steak, shake, and marinate in fridge for 4 hours, turning once.
- Grill or broil to your temperature preference.
Nutrition Facts : Calories 306.3, Fat 14.1, SaturatedFat 5.9, Cholesterol 69.7, Sodium 429, Carbohydrate 7.2, Fiber 0.1, Sugar 3.5, Protein 36.2
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- In a bowl, whisk together soy sauce, balsamic vinegar, powdered ginger, Worcestershire sauce, olive oil, fresh lemon juice, garlic powder, brown sugar, and red pepper flakes. This is your marinade.
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