London broil recipe?

Question

i am making london broil tonight, need a good recipe.

Answer 1

LONDON BROIL

12 ounces red wine
1/4 cup water
3 tablespoons ginger
4 tablespoons garlic, minced
1 teaspoon parsley
2 pinches oregano
1 bay leaf
1 London broil steak

Mix all ingredients together in a dish large enough to cover the mea.t
Refrigerator and let marinate overnight.


THE NEXT DAY:

Preheat oven to 400°F.

Position steak about 6 inches from broiler. Broil until the top side is browned, flip, and pour some of the remaining marinade on the other side.

Do the same for the other side until it is cooked to your taste.

Score steak diagonally using slices about 1 cm thick.

Enjoy!

Answer 2

1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)

Prep: Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours. ***If you're making it tonight you probably don't want to marinate for 3-6 hours - here's a suggestion: when I'm short on time, I poke holes in the meat with a fork and pour the marinade over it for 30 minutes-1 hour. THEN I make some extra marinade on the side that has not come into contact w/ the raw meat and brush the meat while it's cooking for more flavor. Again, this is a short on time suggestion...I have done it and it works for me.***

Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve.

I like to serve this with a grilled vegetable medley and mashed potatoes made with herbed Boursin cheese - yum!

Answer 3

cross hatch the meat on both sides. Melt butter with minced garlic and parsley. Brush onto the meat before and during cooking. Do not overcook. London broil is tough and dry if well-done. Meat is sliced on a slant across the grain. Any additional basting mixture is then dribbled across the meat on the serving platter.

Answer 4

4 rib-eye steaks
2 cans beer (your choice)
BBQ sauce (your favorite)
Salt and pepper

Marinate meat in beer, bbq sauce, salt and pepper the night before in the refrigerator
Remove meat from marinade and sear on a hot grill for 10 to 15 minutes. When meat is medium-rare, take off grill and let rest for about 10 minutes. Slice very thinly and serve either alone or on rolls as sandwiches.

Answer 5

They are called 'broils' for a good reason;-} they need heat!
The ground meat must be thoroughly cooked for safety.
You can brown them first in oil, with garlic & pepper.
Place them under the broiler, to cook properly.
Surround them with vegetables (potato, carrot, onion, etc.).
Brush them with dijon mustard or horse-radish etc.
But most attention should go on the side-dish(es).
You can serve the braised vegetables as accompaniment.
Half a pepper-squash or butternut & place on oven rack.

Answer 6

Here are a couple ideas. Hope it turns out great!