Luau London Broil Recipes

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:

• In a medium bowl, whisk together the soy sauce, lemon or lime juice, ginger, sugar, and olive oil until well combined. Place the London broil in a large resealable plastic bag and pour the marinade over the meat. Seal the bag and toss the meat well to coat it completely with the marinade. Refrigerate for at least 4 to 6 hours or overnight.
• Preheat the grill to high heat.
• Remove the London broil from the bag and drain off any excess marinade. Grill for about 5 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a plate and tent with foil. Allow the meat to rest for 10 minutes. Slice against the grain into thin slices and serve immediately, or refrigerate to enjoy as leftovers for up to 3 days.
• Each (about 4-ounce) serving has:
• Calories: 137
• Protein: 28g
• Carbohydrates:
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 58mg
• Trace Fiber
• Sodium: 194mg

Steps:

• Make the dry rub. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices. (Mixture will keep in an airtight container, out of the light, for a few months.)
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
• Apply the dry rub to the exterior of the London broil, massaging it into the meat. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill. Cover the grill and let cook for 8 to 10 minutes.
• Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat. Let the meat sit on a cutting board for 5 minutes or so before slicing.