Whiskey Marinade For London Broil Recipes

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

Steps:

• Assemble all ingredients in glass bowl, and mix well. Place 1-2 lb London broil in marinade in the refrigerator overnight. Grill.

Steps:

• Place brown sugar in bowl.
• Add whiskey to brown sugar and mix.
• Add olive oil to whiskey and brown sugar mixture.
• Add remaining ingredients.
• Place meat in air tight container.
• Pour mixture over meat.
• Seal in air tight container.
• Shake container.
• Place meat with marinade in refrigerator for 3 hours to overnight.
• Cook meat on grill.

Steps:

• Score meat with a knife of both sides. Combine all ingredients together and marinade steak for 3 hours or longer in the refrigerator.
• Broil or grill to desired doneness and slice on the diagonal.

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:

• 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:

• Marinade at least 6 or 7 hours in refrigerator.
• I usually use a gallon size baggie to put everything in.

Steps:

• In a small bowl, combine vinegar, oregano, basil, bay leaf, sage, thyme, rosemary, mustard, Tabasco sauce, garlic and onion, blend well; beat in egg yolk.
• Add oil, a few drops at a time, beating after each addition until thick and smooth, season with salt and pepper and blend well.
• Place London broil in a shallow baking dish, pour marinade over it, cover and refrigerate overnight, turning once or twice.
• Remove meat from marinade and place over hot coals or under broiler. Grill or broil to desired doneness, turning once, about 7-8 minutes per side for rare, slice and serve immediately.