I bought a London Broil and was wondering of a good recipe for it. Any suggestions?
Answer:
One for the grill...
INGREDIENTS
1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
DIRECTIONS
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.
add heat and eat.
I usually do mine in red wine garlic onions and basil, pepper etc.
london broil is very tough so let it marinate for at least 2 days before cooking. then cook it at low temp for long time. BBQ BEST!
I cooked this for a Ftahers Day last year. If it is not what your looking for type LOndon Broil Recipe on Google.
GRILLED LONDON BROIL
1 london broil, 2-4 lbs trimmed
1 bottle red wine
ground black pepper
meat tenderizer
For a lean steak entree, take one London Broil that has been trimmed of excess fat. Place meat in a glass/Pyrex cooking dish, deep enough to accommodate meat and marinade and poke liberally with a dinner fork or score with a sharp knife. Pour enough red wine over meat to cover it, place a towel or cheese cloth over and refrigerate for at least 4 hours, (the longer the better).
Remove meat from marinade, discarding liquid, season with ground black pepper and tenderizer and place on grill until done to your liking. One London Broil will usually serve up to four people. Serve over rice or with grilled/baked potatoes and salad.
Total preparation time, approximately 10-15 minutes, cooking time is approximately 15-25 minutes depending upon thickness of cut, degree to which you like it cooked and the temperature of your grill.
Also works well in an oven heated to 450°F and wrapped in aluminum foil.
http://web.foodnetwork.com/food/web/sear...
I love food.com for recipes! they have recipes ranging from easy to hard and that fit every taste palette!
hope you get one or two ideas from this site! I thought the tequila london broil sounded good :)
its good to marinate it for a few hours in italian dressing, make mashed potatoes and asparagus for sides.
1/3 cup dry red wine
1/4 cup balsamic vinegar
2 tablespoons cherry preserves
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds London broil, trimmed
3 tablespoons finely chopped shallots
1 teaspoon extra-virgin olive oil
2 teaspoons butter
Nutrition InfoPer Serving
Calories: 161 kcal
Carbohydrates: 7 g
Dietary Fiber: 0 g
Fat: 7 g
Protein: 13 g
Sugars: 1 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
Yield: 6 servings
I have personally tried this recipe and it is actually one of my all-time favorites. I found it watching food network and made it that night for dinner. It was a hit! I highly recommend this one. Hope that the cooking goes well! Below is the exact recipe.
well thats a nice looking cut of meat but if you overcook it it will tighten up and be like shoe leather.under cook it and its stringy..what to do? well the easiest way to cook it is to cut it up into chunks and cook it all day in a crock pot with a onion.see when that meat gets tender you can make stew out of it or barbque sandwichs ,or stirfry even..thats if you are like me and dont want to heat up the house in june..(its hot as 9 yards of you know where down here today) another way to do it is put the meat in some Dale's and soak it all day. when you get home heat up a big old black iron skillet with some bacon drippins in it and wait till that pan is smokin..ease that meat in the pan and let it kick and stomp on high heat for 5 mins...flip it and give it heck for five more mins.. cover and turn off fire wait an hour...slice the meat across the grain thinly at an angle...serve right away...steak frys and texas toast is good with it .
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