GRILLED LONDON BROIL WITH A SESAME-SOY-BROWN SUGAR MARINADE RECIPE - (4.5/5)
Provided by mytastytreasures
Number Of Ingredients 9
Steps:
- Whisk together oil, Worcestershire, soy sauce, brown sugar, sesame seeds, ginger, garlic powder and dry mustard. Pour over London Broil in a 9 x 13 pan and marinate for least 24 hours and up to 48 hours. If marinade does not completely cover the meat, turn the meat several times during the marinade period. Bring the meat to room temperature before grilling otherwise you will have to cook it too long and the meat will be tough. Let the meat cook for 15 minutes on one side, 10 minutes on the other. If you are not sure use a meat thermometer and cook until medium. It will continue to cook after you remove it from the grill so don't leave it on too long. While the meat is resting, place a few pats of butter on top. They will melt and give the meat a richer flavor. Slice the meat as thinly as you can against the grain. If you totally screw up and cook the meat too long and it's tough, melt some butter and hit it with a bit of soy sauce and drizzle it over the meat, no one will ever know.
FILIPINO-STYLE LONDON BROIL
The interplay of salty, sweet, and sour is pure Filipino, and the lemon rind adds an intense blast of citrus flavor. I've adapted my approximation of Lagua's recipe to London broil; in the Tips [below] you'll find instructions for making tri-tips with this marinade. Lagua would serve the meat with boiled rice.
Provided by Steven Raichlen
Categories Beef Super Bowl Meat Steak Summer Tailgating Grill/Barbecue
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press. Place the lemon juice in a large nonreactive mixing bowl. Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice. Add the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander seed, and pepper and whisk to mix. Set aside half of the lemon juice mixture to use as a sauce.
- 2. If using flank steak, score it on both sides in a crosshatch pattern, making shallow cuts on the diagonal no deeper than 1/8 inch and about 1/4 inch apart. This will keep the flank steak from curling as it cooks; you don't have to score sirloin or top or bottom round.
- 3. Spread half of the remaining lemon juice mixture in the bottom of a nonreactive baking dish just large enough to hold the meat. Place the meat on top and spread the other half of the lemon juice mixture over it. Let the steak marinate for at least 6 hours, ideally overnight. The beef can also be marinated in a resealable plastic bag.
- 4. When ready to cook, drain the meat, scraping off most of the marinade with a rubber spatula. Cook the beef, following the instructions below for any of the grills, until cooked to taste. To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding.
- 5. Transfer the meat to a cutting board and let sit for 5 minutes. Cut the meat into broad thin slices, holding a sharp knife blade at a 45-degree angle to the top of the meat. Spoon the reserved sauce over the slices and serve at once.
- If You Have a...
- CONTACT GRILL: When cooking on a contact grill, you're best off using a thick cut of steak, like sirloin or round (flank steak will most likely turn out well-done). Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the beef on the hot grill, then close the lid. A thick slab of sirloin or round steak will be cooked to medium-rare after 7 to 10 minutes; flank steak will be cooked to medium after 3 to 5 minutes.
- GRILL PAN: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the beef in the hot grill pan. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side.
- BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the beef on the hot grate. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side.
- FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the beef on the hot grill. Sirloin or round steak will be cooked to medium-rare after 6 to 9 minutes per side; flank steak will be cooked to medium-rare after 5 to 7 minutes per side.
- FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the beef on the hot grate. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side.
- TIPS:
- • Rodolfo Lagua uses a marinade like this one when preparing tri-tips. To do this, start with a tri-tip that's between 2 and 2 1/2 pounds. Make the marinade following the directions in Step 1, then let the meat marinate for 12 to 24 hours.
- • You can grill the tri-tip in the rotisserie following these steps: Step 1: When ready to cook, place the tri-tip in the rotisserie basket. Place the drip pan in the bottom of the rotisserie. Attach the basket to the rotisserie, then attach the spit to the rotisserie and turn on the motor. If your rotisserie has a temperature control, set it to 400°F. Step 2: Cook the tri-tip until it is darkly browned on the outside and cooked to taste, about 40 minutes for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of the tri-tip but not so that it touches the spit. The internal temperature should be about 145°F for medium-rare. If your rotisserie has a pause button, after the tri-tip has cooked for 30 minutes, stop the spit so that a flat side of the tri-tip faces the heating element and let the meat brown for 5 minutes. Then, advance the spit a half turn and brown the other side for 5 minutes.
- You can also use one of these alternative tri-tip grilling methods:
- If You Have a...
- CONTACT GRILL: The smaller and thinner the tri-tip, the better the results you'll get on a contact grill (thick pieces of meat tend to burn on the outside before becoming fully cooked in the center). Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the tri-tip on the hot grill, placing pieces of aluminum foil between the grill plates and the meat; this will slow the burning process. Close the lid. The tri-tip will be cooked to medium-rare after 8 to 10 minutes.
- BUILT-IN GRILL: Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the tri-tip on the hot grate. It will be cooked to medium-rare after 8 to 10 minutes per side.
- FREESTANDING GRILL: If you like your tri-tip very rare, you can cook it on a freestanding grill. Preheat the grill to high; there's no need to oil the grate. Place the tri-tip on the hot grill, then place a heavy skillet on top of the meat to keep it flat. The tri-tip will be cooked to rare after 10 to 12 minutes per side (it takes forever to get to medium or well done).
- FIREPLACE GRILL: Tri-tip is great in the fireplace, especially over red oak or post oak. Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the tri-tip on the hot grate. It will be cooked to medium-rare after 8 to 10 minutes per side.
GINGER SOY LONDON BROIL
Make and share this Ginger Soy London Broil recipe from Food.com.
Provided by DrGaellon
Categories Easy
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the ginger, onion, garlic and parsley in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine. Pour the marinade into a large zip-top bag, and add the steak. Lay on a plate and let marinate in the refrigerator, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.
- Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. Alternately, place under a broiler, set about 3" below the heat source, for the same length of time.
- Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once.
Nutrition Facts : Calories 531.6, Fat 32.5, SaturatedFat 9.6, Cholesterol 93, Sodium 1133.8, Carbohydrate 4.4, Fiber 0.7, Sugar 1.1, Protein 50.6
LONDON BROIL WITH SOY CITRUS MAYONNAISE
This recipe is from July 2005 Gourmet magazine. The most important part of this recipe is the resting part. Do not cut into this beautiful piece of meat until you have let it rest for the full 15 minutes. It will be worth the wait...I promise.
Provided by JoJoStar
Categories Lunch/Snacks
Time P5DT25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except mayonnaise and 1 tablespoon of olive oil in a 1-quart heavy duty sealable plastic bag.
- Press out air.
- Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours but no more than 8.
- Transfer steak to a plate and pour 2 tablespoons of marinade into a 1 quart saucepan.
- Bring steak to room temperature about 30 minutes.
- Heat remaining tablespoon oil in a 12 inch skillet over moderately high heat until hot but not smoking.
- Cook steak uncovered until underside is browned, about 5 minutes.
- Turn steak over, then reduce heat to moderately low and cover skillet.
- Continue cooking until thermometer inserted horizontally 2 inches into center of steak reaches 120°F, about 10-12 minutes.
- Transfer to a cutting board and let rest at least 15 minutes.
- While steak cooks and stands, bring marinade in saucepan to a boil, then poor into a bowl and cool.
- Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
- Cut steak across the grain into very thin slices and transfer to a platter and drizzle with any juices that accumulated on cutting board. serve at room temperature with mayonnaise.
Nutrition Facts : Calories 566.2, Fat 33.6, SaturatedFat 8.5, Cholesterol 133, Sodium 2397.9, Carbohydrate 17.2, Fiber 1.2, Sugar 5.4, Protein 45.1
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