Oriental London Broil Recipes

ASIAN LONDON BROIL

Steps:

• Place freezer zip lock baggy inside a container (to easily add all the contents of the marinade). Add soy sauce, minced onion, brown sugar, sesame oil, toasted* sesame seeds, ginger, garlic, and red pepper. Mix well, then add in the London Broil. Seal the bag and knead all the ingredients together.
• Marinade for 12-24 hours.
• Once your ready to cook. Preheat grill to a medium-high heat. Clean prior to grilling steak.
• Carefully remove steak from bag, and reserve marinade.
• Grill for 10-16 minutes so that the steak is medium-rare to medium (depending on how you like your steak).
• While steak is cooking add remaining marinade in a sauce pot. Cook on medium heat until the marinade has reduced to half. Remove from heat once it's done reducing.
• Let the steak sit for at least 5 minutes. Once ready, slice the steak against the grain in very thin slices. After the steak is cut drizzle the reduced marinade on top. Serve and enjoy.

GARLICKY, SMOKY GRILLED LONDON BROIL WITH CHIPOTLE CHILES

Steps:

• In a bowl, whisk together the chipotle, honey and garlic. Whisk in the oil.
• Season the steak all over with the salt. Pat the meat evenly with the chipotle mixture and let rest for at least an hour at room temperature, or as long as overnight in the refrigerator. If you've chilled it, let the steak come to room temperature before grilling.
• Light the charcoal or preheat the grill. Brush off any bits of garlic or chile from the meat and grill, covered, until the meat is charred on the outside and done to taste inside, 4 to 5 minutes per side for medium-rare. Let the meat rest 5 minutes before thinly slicing. Sprinkle with cilantro and serve with lime wedges.

ASIAN GRILLED LONDON BROIL

Steps:

• Rub the London broil evenly on all sides with the olive oil, followed by the spice rub. Preheat a grill to high heat.
• Let the London broil stand for 15 minutes. Grill it for 4 to 5 minutes per side for medium-rare, or until desired doneness is reached. Transfer it to a serving platter and place a sheet of aluminum foil loosely over the top (of the meat, not the whole platter). Allow it to rest for 10 minutes, and then slice it very thinly against the grain. Serve immediately. Refrigerate and enjoy any leftovers for up to 3 days.
• There are tons of spice rubs sold in cans and jars these days. You can literally use any that says Asian, Szechuan, Japanese, etc. If you are using a rub with no salt, you'll definitely want to add a bit.
• Each (about 4-ounce) serving has:
• Calories: 135
• Protein: 28g
• Carbohydrates: 0g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 58mg
• Fiber: 0g
• Sodium: 284mg

ORIENTAL LONDON BROIL

Steps:

• Combine all ingredientsin a large nonreactive bowl,mix well. put london broil in a large resealable bag,pore marinate over meat seal,and put in fridge over night.. Note:this marinade is great for pork,or chicken...
• pre-heat grill for med-high heat.Grill meat to your likeness,I make it on the med. side. Slice thin,serve with grilled green beans and baked potato.

SHEET PAN LONDON BROIL WITH ASPARAGUS GRIBICHE

Steps:

• For the London broil: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the olive oil, Worcestershire sauce, garlic cloves, lemon juice, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• For the gribiche: Meanwhile, bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil for 10 minutes. Drain the eggs and rinse under cold water to stop the cooking. Crack, peel and roughly chop the eggs.
• Whisk the oil, mustard, vinegar, garlic and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers and cornichons. Fold in the chopped eggs. Cover and set aside to marinate. (The gribiche can be refrigerated for up to 2 days; return to room temperature before using.)
• While the gribiche is marinating, position an oven rack about 4 inches from the heating element and preheat the broiler to high. Cover a rimmed baking sheet with aluminum foil and place in the oven to preheat.
• Remove the steak from the bag and discard any stuck-on garlic cloves. Pull the preheated sheet pan from the oven and place the steak in the center. Broil until nicely charred and an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 6 to 10 minutes depending on thickness. Transfer the steak to the cutting board and let rest for 10 minutes.
• For the asparagus: While the steak rests, add the asparagus to the same sheet pan and toss with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil until the asparagus is vibrantly green and crisp-tender, about 3 minutes.
• Divide the asparagus among plates and spoon the gribiche over the top. Thinly slice the rested steak against the grain and divide among the plates.