Teriyaki Marinade For London Broil Recipes

Steps:

• Make slits about 1/8 inches deep around the edges of beef.
• Combine marinade ingredients in a big enough container to fit the meat without overflowing. Put it in fridge and marinade for at least 12 hours or longer.
• Preheat grill or broiler to 350.
• Remove beef and save marinade. Grill or broil beef until it suits your liking (rare, medium rare, well done).
• Slice beef diagonally when done.
• Take marinade, strain it in a pot and boil. Add 1 tlbs flour or corn starch to make gravy if you want.

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:

• 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:

• 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:

• Combine all of the ingredients in a large ziploc or pan depending on how much meat. Marinade 8 or so hours, flipping the meat a couple of times.

Steps:

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

Steps:

• In a blender, combine all ingredients EXCEPT meat (London Broil), process until smooth (I use my hand blender this works great also less clean-up).
• Place meat in dish (non-metal) or plastic bag, pour marinade over meat and turning to coat; Refrigarate for at least 4 to 6 hours before cooking.
• Preheat grill to high; Grill meat until done to your preference, (cooking time will vary with the thickness of meat) Enjoy.