Grilledbalsamiclondonbroil 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:

• 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:

• Preheat grill.
• Spray grill rack with cooking spray.
• Mix everything but salmon and cooking spray.
• Brush mixture over salmon steaks.
• Place steaks on grill rack, cover and grill 2-3 minutes on each side or until fish flakes easily.
• Serve immediately!

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.

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:

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