Marinated London Broil Tacos Recipes

MARINATED LONDON BROIL TACOS

Steps:

• Place all ingredients except for the meat in a blender and blend on high for about a minute to create the marinade. Place meat in a gallon-size Ziploc bag, cover with marinade and seal. Place meat in the refrigerator overnight, preferably for 24 hours.After the meat has finished marinading, set up your grill for direct grilling (meaning the heat of the coals or the gas burners should be directly below the grates / food). Brush grill grate with a cooking oil (grapeseed, vegetable, canola, olive, etc.). Remove meat from marinade and brush off excess marinade.Place meat on the hot side of the grate for about 3 minutes, then sear it on the other side, over the hot part of the grate, for another 3 minutes.Lower the heat on the grill (or move meat to the cooler part of the grill) and cook for another 3 to 6 minutes. The internal temperature should not exceed 130 degrees.Place meat on a cutting board and let it rest for 10 minutes. Slice it thin, against the grain and reserve for tacos.

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.

MARINATED LONDON BROIL

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.