Delicious Grilled London Broil Recipes

MARINATED LONDON BROIL

Steps:

• In a large zipper bag add the vegetable oil, balsamic vinegar, lemon juice, dijon mustard, Worcestershire sauce, soy sauce, Italian seasoning blend and crushed red pepper.
• Smoosh the mixture until it's combined.
• Add beef to the bag and smoosh it around until it's fully coated.
• Refrigerate for 12-24 hours.
• Preheat grill to medium high heat.
• Remove beef from the marinade and place on preheated grill. Discard marinade.
• Grill for 9-10 minutes then flip the beef.
• Grill for another 9-10 minutes or until beef is desired temperature.
• Let London Broil rest for 5 minutes before slicing against the grain.

GRILLED LONDON BROIL STEAK

Steps:

• Stir together all ingredients except for steak in a large Ziplock bag. Note: you can skip steps 1 and 2, and use steak seasoning if desired.
• Add steaks and seal, removing air. Marinate in the fridge for at least 1 hour or overnight.
• Remove steak from the fridge and bring it to room temperature, about 30-45 minutes, before cooking.
• Preheat a gas grill to medium-high heat, about 500° F. Place steaks on lightly greased grill at a 45° to the grates, close lid, and grill 2-3 minutes until bottoms are seared. Rotate 90° and continue to grill 2-3 minutes to create cross-hatch grill marks.
• Rotate and repeat for the other side, until internal temp reaches the desired doneness. See recipe notes below for safe cooking temps.
• Remove from grill and let rest 5-10 minutes. Cut steaks across the grain and serve.

LONDON BROIL I

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.

LONDON BROIL STEAK GRILLED TO PERFECTION!

Steps:

• First, allow the steak to warm up! Minimum 30 minutes to 1 hour.
• Heat grill outside for about 10 minutes. Place the meat onto a dish, and allow it to warm up at room temperature. Lightly sprinkle both sides of the steak with salt. Once the grill is extremely hot (should be 600 degrees on the BBQ Thermometer), place the meat onto the grill. Close the lid.
• Cook the steak for about 3 minutes, then open the lid and flip over the meat. Leave the lid open.
• Add the garlic powder and black pepper generously on top. Place 2 Tbsp. of butter on top of the meat to melt while cooking. And cook for an additional 3 minutes.
• Flip over the meat again to the other side. Sprinkle with garlic powder and black pepper again.
• Add the other 2 Tbsp. of butter on top. Cook the steak for 4 minutes more. Total about 7 minutes on each side of the meat, for medium. And 5 minutes or less for rare.
• Remove the meat and allow it to sit on a cutting board for a few minutes before serving.
• Then carve the meat at a slight angle. Slice thinly and serve immediately.
• Serves 6

DELICIOUS GRILLED LONDON BROIL

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.

AMAZING LONDON BROIL ON THE GRILL

Steps:

• In a bowl, whisk together soy sauce, balsamic vinegar, powdered ginger, Worcestershire sauce, olive oil, fresh lemon juice, garlic powder, brown sugar, and red pepper flakes. This is your marinade.
• Pour your marinade into a zip-lock bag, then add your London Broil steak. Shake well and refrigerate to marinate for at least 4 hours or overnight.
• Remove your steak from the bag and set on a cutting board. DO NOT discard the marinade! You'll use it to make a sauce.Sprinkle with salt and pepper to taste on both sides.
• Add to the grill and grill at 400°F for 5 to 8 minutes on each side.
• While your steak is on the grill, pour the steak marinade from the bag into a skillet over medium heat. Mix and let it start to simmer and thicken until it forms a sauce.
• Remove your steak from the grill and let it rest 10-15 minutes. After resting, slice thinly and serve with marinade sauce on top. Enjoy!

LONDON BROIL MARINADE

Steps:

• Whisk together balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, lemon juice, garlic powder, brown sugar, powdered ginger, and red pepper flakes until combined.
• After marinating and grilling your steak, you can use the leftover marinade from the bag to create a sauce. Pour the London Broil marinade from the bag into a skillet over medium heat on the stove. Mix and let it simmer and thicken until it forms a sauce.

GRILLED MARINATED LONDON BROIL

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.