LONDON BROIL DRY RUB MARINADE RECIPES

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TENDER LONDON BROIL RECIPE - FOOD.COM - RECIPES, FOOD ...



Tender London Broil Recipe - Food.com - Recipes, Food ... image

Make and share this Tender London Broil recipe from Food.com.

Total Time 26 minutes

Prep Time 10 minutes

Cook Time 16 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs london broil beef
1/2 teaspoon pepper
1/2 teaspoon adolphs meat tenderizer
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon grated ginger
1 tablespoon grated onion
2 cloves garlic, minced

Steps:

  • Take meat and score not all the way through, slice across and then across again to make criss cross pattern.
  • Rub meat with dry rub.
  • Place all marinade ingredients it storage bags toss add meat.
  • Refrigerate over night.
  • Heat grill to medium high.
  • Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes.
  • Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes.
  • Remove from heat let sit for 10 minutes.
  • Slice against the grain very thinly.

Nutrition Facts : Calories 389.7, FatContent 16.4, SaturatedFatContent 6.8, CholesterolContent 147.4, SodiumContent 931.9, CarbohydrateContent 8.7, FiberContent 0.4, SugarContent 5.7, ProteinContent 49.7

HOW TO COOK LONDON BROIL | LONDON BROIL WITH HERB BUTTER ...



How to Cook London Broil | London Broil with Herb Butter ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 5 hours 12 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 13

1 beef bouillon cube
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 top round London broil steak (about 2 pounds)
4 tablespoons unsalted butter, softened
1 1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil or tarragon
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice

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.

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