London Broil Recipes

STEAKHOUSE LONDON BROIL

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.

PERFECTLY TENDER LONDON BROIL

Steps:

• Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. Add the steak and let marinade for 2 hours or overnight.
• Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.
• Let the steak rest for 10 minutes and slice

LONDON BROIL

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.

LONDON BROIL II

Steps:

• In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
• Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

OVEN ROASTED LONDON BROIL

Steps:

• Preheat the oven to 425 degrees F. Place the roast in a large, shallow baking dish (or rimmed baking sheet). Rub the oil on all sides of the roast. Sprinkle with the salt and pepper. Place the meat in the oven and roast at 425 degrees F for 30-35 minutes (for medium-rare). The meat should register 125 degrees F on a meat thermometer. Transfer the meat to a cutting board and cover loosely with foil. Let rest for 10 minutes before thinly slicing and serving.

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.

LONDON BROIL

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.

LONDON BROIL MARINADE

Steps:

• In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
• Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.
• Remove meat from the marinade, discard the marinade, and pat the meat dry.