London Broil With Chili Seasonings Recipes

Steps:

• Combine oil, Worcestershire sauce, garlic, parsley, and spices.
• Brush the steak with half of the mixture on both sides and broil or grill 7 minutes.
• Turn, brush with the remaining mixture, and cook another 7 minutes.
• Let stand 5 minutes before slicing.

Steps:

• Place steak in a large ziploc bag.
• Mix remaining ingredients together and pour over steak.
• Seal bag and refrigerate for 2-3 hours turning occasionally.
• Remove from fridge about 20-30 minutes before you are going to grill it.
• Brush a little olive oil on your grill rack and preheat the grill.
• Remove steak from marinade. Reserve a little of the marinade to brush on the steak while cooking.
• Grill, turning as needed and brushing with the reserved marinade until done to your liking.
• Mine took about 20 minutes for medium rare.
• Let stand 10 minutes and then slice thinly against the grain of the meat.
• Serve and enjoy!

Steps:

• For the marinade; combine all marinade ingredients together in a bowl.
• Place the steak in a large heavy-duty plastic zipper bag.
• Pour the marinade over, seal bag and refrigerate for a minimum of 8 hours, turning occasionally.
• Mix all the chili butter ingredients in a bowl; cover and refrigerate for a minimum of 8 hours before using.
• A couple hours before gilling, remove the steak from the plastic bag and discard marinade.
• Let the steak sit out to almost room temperature, this might take a couple of hours (this is an important step, it relaxes the meat fibers to create a more tender, flavorful and juicy steak).
• When ready to grill heat the grill to medium heat.
• Grill for about 7-10 minutes per side.
• Remove the beef to a cutting board, cover and let sit for a minimum of 20 minutes.
• Slice the steak diagonally across the grain into thin strips.
• Serve with the delicious chili butter.

Steps:

• Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
• Preheat a grill pan over medium-high heat.
• Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
• Mix all ingredients together thoroughly in a small bowl.

Steps:

• Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
• Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

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:

• 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:

• Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
• In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
• Preheat grill for hot heat.
• Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

Steps:

• With a meat fork, pierce holes in both sides of steaks. Place in a shallow dish. Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Turn to coat; cover and refrigerate 6 hours or overnight., Preheat broiler. Drain and discard marinade; place steaks on a broiler pan. Broil 6 in. from the heat, 6-8 minutes. Brush with butter and turn. Broil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6 minutes longer.

Steps:

• In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
• 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.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
• Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.

Steps:

• Mix dressing mix, wine and oil. Score steak on both sides, being careful not to cut more than 1/8 inch into each side of steak. Place steak in shallow dish.
• Brush both sides of steak evenly with the salad dressing mxture; cover. Refrigerate 30 min. to marinate. Remove steak from marinade; discard marinade.
• Preheat broiler. Broil, 2 to 3 inches from heat, for 6 to 7 min. on each side for medium doneness (160°F). With knife slanted, cut steak across the grain into thin slices.

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.