Tendertastygrilledlondonbroil Recipes

Steps:

• Take meat and score not all the way through, slice across and then across again to make criss cross pattern.
• Rub meat with dry rub.
• Place all marinade ingredients it storage bags toss add meat.
• Refrigerate over night.
• Heat grill to medium high.
• Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes.
• Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes.
• Remove from heat let sit for 10 minutes.
• Slice against the grain very thinly.

Steps:

• In a medium-size, heavy-bottomed saucepan heat the oil over moderate heat.
• Add the shallots and saute until soft (about 5 minutes).
• Add the remaining ingredients EXCEPT THE MEAT; bring to a boil.
• Remove marinade from heat and let cool.
• Pour the cooled marinade into a large resealable plastic bag; add the beef. With the bag securely closed turn gently until beef is evenly coated. Refrigerate overnight; turn bag ocassionally.
• Transfer the beef to a platter and bring to room temperature.
• Meanwhile, lightly grease the grill rack. Preheat grill to medium heat.
• Remove steak from marinade; reserving marinade. Grill the beef 3 to 4 inches from the heat source for 8 to 10 minutes per side, or until desired doneness.
• Brush with reserved marinade after turning. DISCARD LEFTOVER MARINADE.
• Let the beef stand for 5 minutes; slice into thin slices across the grain.

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:

• For the steak: In a small bowl, mix together the chili powder, salt and pepper. Sprinkle it all over the London broil and rub. Wrap tightly with plastic wrap and rest for 2 hours.
• For the salad: In a large bowl, add the tomatoes, parsley, fennel bulb and fronds and garlic. In a small bowl, whisk together the agave nectar, red wine vinegar, olive oil, a pinch of salt and a few grinds of black pepper. Pour this mixture over the vegetables and toss. Rest at room temperature, tossing halfway through, for about 2 hours.
• Preheat a grill to high heat and leave one side of the grill off for indirect heat. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat of the grill and cook for 5 to 6 minutes. Flip the steak, moving it to the indirect heat side, close the grill and cook until the internal temperature registers 130 degrees F for medium rare. Remove from the grill, cover gently with aluminum foil and rest for 10 minutes.
• Slice the meat against the grain, top with the tomato salad and serve.

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:

• In a small bowl, whisk the water, vinegar, oil, tomato paste, 1 teaspoon garlic salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper; add bay leaf. Pour into a shallow dish. , Score the surface of the steak, making diamond shapes 1/4 in. deep; add to marinade and turn to coat; cover and refrigerate for 3 hours or overnight, turning occasionally., Drain and discard marinade. Pat steak dry with paper towels. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak., On a lightly oiled grill rack, grill steak, covered, over medium-hot heat or broil 4 in. from the grill for 6-8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain.

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:

• 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:

• Score meat.
• Do this by making shallow cuts 1 inch apart into the steak diagonally to make a diamond pattern.
• Do on both sides.
• Put meat in a large plastic bag.
• Mix vinegar or lemon juice, oil, garlic salt, pepper, and 3 tablespoons water.
• Pour over meat in bag.
• Seal and toss to coak the steak.
• Marinate on counter for one hour or in refrigerator for up to 24 hours, turning the bag occasionally.
• Remove meat from bag and reserve marinade.
• In a covered pan cook potatoes and leeks in about 1 cup of boiling water for 10 minutes or until almost tender.
• Drain well and halve leeks legnthwise.
• Set aside.
• Spray a broiler pan with nonstick cooking spray.
• Place meat, potatoes (cut side up), and bell pepper on the pan.
• Brush all lightly with reserved marinade.
• Broil 3 inches from heat for about 6-8 minutes.
• Turn meat and peppers, add leeks.
• Broil meat to desired doneness (5-6 minutes for rare, 7-8 minutes for medium-rare).
• Turn veggies occasionally.
• To serve, slice meat thinly across the grain and serve with grilled vegetables and cherry tomatoes.

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:

• Whisk red wine, Worcestershire sauce, tomato paste, vinegar, horseradish, thyme leaves, and garlic in small bowl until well blended. Place steak on large platter. Sprinkle with salt and pepper, then brush with half the marinade. Turn steak, season, and brush with remaining marinade. Cover with plastic wrap and let marinate at room temperature 2 hours or in the refrigerator at least 4 hours. (Make sure steak is at room temperature, though, before grilling.).
• Prepare grill or heat broiler.
• Grill or broil steak, basting occasionally with juices in platter, 6-8 minutes each side for medium-rare. Transfer to cutting board and thinly slice on sharp diagonal. Serve.

Steps:

• 1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
• 2. Remove steak from refrigerator 1 hour before grilling.
• 3. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
• 4. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. This is optional but it will keep meet from curling up on the grill. Brush both sides of steak with oil and sprinkle liberally with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120-130 degrees for rare to medium-rare, 16 to 20 minutes.
• 5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
• Notes:.If you prefer your meat well-done this probably isn't the recipe for you. London broil tends to become tough and dry when cooked past medium rare.