London Broil Marinade Recipes

Steps:

• Mix all marinade ingredients together.
• Lightly score meat in a diamond pattern on each side.
• Place meat in a resealable bag. Pour in marinade. Squish meat and marinade around to get all the nooks and crannies.
• Marinate in refrigerator 2-3 hours or up to 24 hours, rotating occasionally. Can be frozen in the marinade too (see "For Camping" for how I do this).
• 20-30 minutes before cooking take meat out of the refrigerator to come up in temperature.
• Cook in the broiler or on the grill on high heat for 5-7 minutes per side depending on thickness and desired doneness. I have been asked about roasting temperatures, I have never done this, always grill or broil.
• **For camping - Place the fresh London broil and marinade in a zipperbag, squeeze out as much air as possible, seal, place inside a vacuum pack bag. Vacuum pack and freeze (I like to vacuum pack the zipper back to guard against leaks in the cooler). Put frozen in the camping cooler, after a day or two it is defrosted and can be cooked on the grill with minimal preparation and mess.**.

Steps:

• Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
• Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
• About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
• Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

Steps:

• Assemble all ingredients in glass bowl, and mix well. Place 1-2 lb London broil in marinade in the refrigerator overnight. Grill.

Steps:

• In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Steps:

• Blend onion, soy sauce, browning sauce, seasoned salt, and garlic in a blender until smooth.

Steps:

• 1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
• 2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
• 3. Preheat an outdoor grill for high heat, and lightly oil grate.
• 4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.
• My Note: Since the title uses "London Broil" and the recipe uses "Flank Steak" I can see where there would be some confusion. I decided to use London Broil because it was on sale. This is definitely a thicker, tougher cut of meat and needs a longer marinating time 48 hours. I know that seems like a bit much but trust me it will pay off in the end. I used this marinade for 1 & 1/2 pounds of steak. I used kosher salt, low sodium soy sauce, olive oil vs. veg., chili sauce vs. ketchup, and added a splash of white wine vinegar. I put everything into a ziploc bag and let it go, turning it every so often and rubbing the marinade into the meat. After it's grilled to your liking cut against the grain and serve with a baked potato and fresh garden salad!
• Now, when London Broils are on sale, I buy several, make a big batch of this marinade, let them sit a day or two, then put them in individual freezer ziploc bags, with the marinade. Then, on a busy day, I can just pull out the pre-marinated steaks, defrost, grill, and enjoy! Great time and money saver, and so yummy!
• One time the meat didn't come out very tender so I added about 3 Tbls of lemon juice to act as a tenderizer. I also added about 2 tsp of worchestershire sauce.(we call it rooster sauce), 2 tsp of fish sauce, 1 tsp of ground ginger, chili sauce instead of ketchup and a tsp of garlic powder. I broiled this instead of grilling (due to the nasty weather) and it turned out really good.
• Using a london broil vs flank steak (as the recipe indicates) I added 2 tsp of lemon juice to assist in the tenderizing process, then marinated the meat for three days. Definitely more tender than a regular london broil using the marinade -- Next time I'll up the garlic and omit the oregano which overpowered the other flavors in the marinade. Will make again with modifications.

Steps:

• Marinate meat in beer, bbq sauce, salt and pepper the night before in the refrigerator
• Remove meat from marinade and sear on a hot grill for 10 to 15 minutes. When meat is medium-rare, take off grill and let rest for about 10 minutes. Slice very thinly and serve either alone or on rolls as sandwiches.

Steps:

• In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking.
• Preheat grill to high.
• Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).
• Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.

Steps:

• Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a non-reactive broiling pan. Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Drain off marinade and put into a saucepan. Place steak under broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare, for 4 to 5 minutes on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates. Meanwhile bring marinade to the boil. Remove from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate with cress.

Steps:

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

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:

• Pour the honey into a 2-cup glass measure. Microwave the honey, uncovered, at high, 30 seconds to make it pour easily.
• Remove the measure from the microwave and add the oil, Worcestershire sauce, soy sauce, lime juice, garlic and onion powder. Whisk to blend well.
• Place the meat in a gallon-size zipper-top plastic bag. Whisk the marinade once more and pour it over the meat. Seal the bag and turn the bag several times to cover the meat with marinade. Refrigerate 8 to 24 hours, turning the bag at least once, if possible.
• Turn on a gas grill to medium high.
• Remove the meat from the marinade and discard the marinade. Grill the meat, covering the grill to the desired doneness, 7 to 10 minutes per side for medium-rare, depending on the thickness. Do not overcook.
• Remove from the grill and slice across the grain. Serve at once, or let stand until ready to serve. Refrigerate leftovers, covered, up to 3 days.

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.

Steps:

• Marinate for two days. Broil until internal temperature reaches 120°F.
• This is enough marinade for a 3 lb flank steak.

Steps:

• Mix all ingredients.
• Pour over meat.
• Pierce with fork.
• Refrigerate overnight.