ASIAN LONDON BROIL
This Asian London Broil recipe is a delicious make ahead meal made in minutes the night before serving. Marinate the meat with fresh ingredients 12-24 hours before cooking, then grill for 15 minutes. Serve with rice, veggies, and a salad and dinner is complete.
Provided by Katie
Categories Main Course
Time 12h25m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 6 oz, Calories 300 kcal, Carbohydrate 12 g, Protein 38 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 1202 mg, Fiber 1 g, Sugar 10 g
LONDON BROIL WITH HERB BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 5h12m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
- Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
- About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
- Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.
MARINATED GRILLED LONDON BROIL
Steps:
- Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating.
- Heat a grill.
- Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter.
- Grill steaks to medium-rare, about 2 minutes each side.
- Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately.
LONDON BROIL WITH MARSALA SAUCE
This sweet, savory flank steak recipe features a teriyaki-pineapple marinade.
Provided by Allrecipes Member
Time 1h12m
Yield 8
Number Of Ingredients 8
Steps:
- Score flank steaks by making shallow cuts 1 inch apart diagonally across steaks. Repeat on other side of steaks. Place meat in a plastic bag. Set bag in a shallow dish.
- In a bowl, combine teriyaki sauce, pineapple juice, oil, onion, garlic and rosemary. Pour over meat in bag.
- Seal bag. Marinate in refrigerator up to 24 hours, turning bag occasionally.
- Remove meat from marinade and place on the unheated rack of a broiler pan. Discard marinade. Broil meat 3 inches from heat for 6 minutes. Turn and broil for 6 to 8 minutes more for medium-rare (145 degrees F.).
- To serve, thinly slice meat diagonally across the grain. Serve with Marsala Sauce.
- Marsala Sauce: In a medium saucepan cook 1 cup sliced fresh mushrooms, 1 tablespoon finely chopped onion and 1/2 teaspoon bottled minced garlic in 1 teaspoon olive oil until vegetables are tender. Add 1/2 cup dry Marsala wine or beef broth; bring to boiling. Cook, uncovered, about 5 minutes or until mixture is reduced to half (about 1/3 cup). Add 1 cup beef stock or beef broth and 1/4 cup tomato puree. Stir in one 1.2-ounce package demi-glace sauce mix. Bring to boiling, stirring constantly. Boil gently for 1 minute, stirring occasionally. Makes about 1-3/4 cups.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 11 g, Cholesterol 57.4 mg, Fat 25.3 g, Fiber 0.5 g, Protein 32.1 g, SaturatedFat 7 g, Sodium 1456.9 mg, Sugar 8.6 g
LONDON BROIL SAUCE
This sauce is so good, my friends and family request it for special occasions.
Provided by GAYLE MORRIS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the beef gravy, Italian-style salad dressing, ketchup and dry onion soup mix. Pour over London Broil before roasting.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 21.3 g, Cholesterol 5.7 mg, Fat 17.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.1 g, Sodium 2195.9 mg, Sugar 13 g
LONDON BROIL
Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We found that a serrated knife works best.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 9h30m
Number Of Ingredients 7
Steps:
- Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.
- Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.
- Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.
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- Combine red wine vinegar, ketchup, brown sugar, garlic, Worcestershire, and beef broth in a small bowl and set aside.
- Heat a dutch oven over high heat and add butter and olive oil. Once the dutch oven is extremely hot, carefully add the London broil and sear on all sides. (about 15 seconds on each side).
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