Tequila Marinated London Broil Recipes

EASY LONDON BROIL MARINADE RECIPE

Steps:

• Whisk together oil, vinegar, and soy sauce.
• Whisk in garlic, dijon mustard, pepper, and vinegar.
• Place London broil in gallon-sized ziplock bag. Pour marinade over meat, seal, and make sure meat is completely coated. Refrigerate for several hours, then cook meat according to meat directions.

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.

TEQUILA MARINATED LONDON BROIL

Steps:

• In a blender, combine all ingredients EXCEPT meat (London Broil), process until smooth (I use my hand blender this works great also less clean-up).
• Place meat in dish (non-metal) or plastic bag, pour marinade over meat and turning to coat; Refrigarate for at least 4 to 6 hours before cooking.
• Preheat grill to high; Grill meat until done to your preference, (cooking time will vary with the thickness of meat) Enjoy.

TEQUILA MARINATED LONDON BROIL

Steps:

• In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking. Preheat grill to high. Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak). Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.

TEQUILA MARINATED LONDON BROIL

Steps:

• In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking.
• Preheat grill to high.
• Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).
• Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.

TEQUILA MARINATED LONDON BROIL

Steps:

• In blender, combine all ingredients except steak. Blend until smooth consistency. Place steak and marinade in resleavle plastic bag. Turn to coast meat with marinade. Refrigerate 4 to 6 hours before cooking. Preheat grill to high, cook 4 to 5 minutes on each side, turning steak 4 times (cooking time will vary with thickness of steak). Let steak rest up to 10 minutes.