Steakhouse London Broil Recipes

Steps:

• In large plastic food bag or 13x9-inch glass baking dish, blend recipe mix, oil and vinegar.
• Add steak, turning to coat.
• Close bag or cover, and marinate in refrigerator 30 minutes to 3 hours.
• Remove meat from marinade, discarding marinade.
• Grill or broil, turning occasionally, until desired doneness.
• Slice meat thinly across the grain.
• Garlic Chicken: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak.
• Marinate as directed.
• Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is no longer pink.

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:

• 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:

• 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:

• Turn broiler on.
• Brush meat with Worcestershire and season with salt and pepper.
• Cook London broil on top rack for 6-minutes on each side, for medium rare to medium doneness.
• Remove meat from broiler and let it rest 5-minutes.
• Place a small skillet over medium heat.
• Melt 2-tablespoons butter, add finely chopped shallot, cook 2-minutes, then whisk in flour and cook 1-minute.
• Add 2-cups beef broth to the pan and bring to a bubble.
• Reduce the broth 2-minutes and then add 1/4 cup steak sauce and black pepper, to taste.
• Very thinly slice the meat on an angle against the grain.
• Serve with mashed potatoes and veggies!

Steps:

• Cut both sides of steak in a diamond pattern, 1/8 inch deep.
• Cook and stir onions and 1/4 salt in butter until onions are tender.
• Keep this mixture warm.
• Mix remaining ingredients; brush half on one side of the beef.
• Broil 3 inches from heat for 5 minutes.
• Turn and brush with remaining oil mixture.
• Broil 5 more minutes.
• Cut across grain in thin slices.
• Serve with onions.

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:

• Remove excess fat from steak and then score on both sides.
• Place all other ingredients in a shallow pan (or ziplock bag) and mix well.
• Add steak and turn over a few times to coat. Marinate 3-24 hours, turning several times during the marinating time.
• Place steak under preheated broiler 3" from the heat and broil each side 4 minutes.
• Slice thin across the grain diagonally.

Steps:

• Combine 1/2 cup of the steak sauce and the London Broil in a large resealable plastic bag; seal and marinate in refrigerator for at least 1 hour and up to 8 hours.
• Stir together the remaining steak sauce and the mustard in a small bowl; set aside.
• Preheat grill to high; remove steak from bag, discarding marinade.
• coat rack of grill with cooking spray and cook steak, turning once, to desired degree of doneness, 8 minutes for medium-rare.
• Serve thinly sliced steak with the mustard steak sauce.