BEST LONDON BROIL RECIPE - HOW TO MAKE LONDON BROIL - DELISH
Tenderize that top round steak with this recipe for London Broil from Delish.com.
Provided by Lauren Miyashiro
Categories gluten-free low-carb low sugar nut-free dinner party weeknight meals baking dinner main dish meat
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic. Season steak generously with salt and pepper, then rub oil mixture all over. Let sit at room temperature for an hour or refrigerate up to overnight. Preheat broiler. Brush off garlic then place steak on a sheet pan. Place pan on top rack (closest to the heating element) and broil 6 to 7 minutes, until top is lightly charred. Flip and broil 4 to 5 minutes more, until internal temperature reaches 125° (for medium rare). Let rest 10 minutes before carving. Serve with herb butter. In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth. Refrigerate until ready to use.
PRIZE WINNING MARINADE FOR BEEF RECIPE - FOOD.COM
I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours
Yield 4-10 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, crush peppercorns until fine.
- Add garlic to processor and crush.
- Add soy sauce, Worcestershire sauce and lemon juice and blend.
- Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
- Seal bag.
- Refrigerate for 48 hours (turn bag every time you open the fridge door).
- Reserve the marinade for later use.
- Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
- The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
- Note: Total barbecue time depends on the size of beef roast.
- Relax while your dinner cooks.
- Put marinade on the stove and bring to a boil.
- Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
- Sit back and enjoy the compliments.
Nutrition Facts : Calories 284.1, FatContent 22.9, SaturatedFatContent 13.3, CholesterolContent 59.8, SodiumContent 2440.8, CarbohydrateContent 15.7, FiberContent 0.7, SugarContent 8.9, ProteinContent 6.6
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