Grilled Rosemary Soy London Broil Recipes

ROSEMARY-GRILLED LONDON BROIL

Steps:

• GRILL the beef for 5 to 6 minutes per side, or until desired doneness. (A thermometer inserted in the center registers 145°F for medium-rare/ 160°F for medium/165°F for well done.) Tent it with foil and let stand for 10 minutes. Cut into thin slices against the grain of the meat. Serve immediately.

GRILLED LONDON BROIL WITH ROSEMARY

Steps:

• Score the meat on both sides by making shallow, diagonal cuts 1/4-inch deep at 1-inch intervals, forming a diamond pattern.
• Place meat in a shallow dish or zip-top bag.
• Combine oil, soy sauce, honey, rosemary, pepper, salt and garlic.
• Pour marinade over meat, tossing to coat.
• Cover or seal; refrigerate several hours or overnight.
• Remove meat from refrigerator and let come to room temperature for 30 minutes.
• Preheat grill to medium-hot or oven to broil.
• Remove meat from marinade.
• Grill or broil, basting occasionally, for 10 minutes on each side for medium-rare.
• Transfer steak to carving board; let stand 5 minutes.
• Cut across grain.

HOW TO COOK LONDON BROIL (ON THE GRILL)

Steps:

• Step 1: Using a sharp knife, make a series of 1/4" deep slices in a diamond pattern on both sides of the steak. Then season both sides of the steak with the salt and pepper, ensuring it gets into the cuts, and place the steak in a sealable zip top bag. Then, whisk together all ingredients for the marinade. Gently pour the marinade into the bag with the steak, squeeze as much air out of the bag as possible and seal the bag. Place it on a plate and put it in the refrigerator for 4-6 hours.
• Step 2: Remove the steak from the refrigerator and allow it to come up to room temperature for 1 hour. While the steak is sitting out, light your grill and set up for two zone cooking, establishing the temperature at 225 °F.
• Step 3: Remove the steak from the marinade and discard any remaining liquid. Place the steak on the grill over indirect heat. Using a reliable leave in thermometer, monitor steak temperature and remove steak from the grill when it reaches 117 °F. While steak is cooking over indirect heat, add the bourbon and beef tallow to a small sauce pan and place over low heat until the tallow has melted into a liquid. Keep warm and set aside.
• Step 4: Stoke the coals or increase the temperature of a gas grill to high. Establish as hot of a direct heat zone as possible. Then, place the steak back on the grill over direct heat. Glaze the surface of the steak with the bourbon and tallow mixture and flip the steak. Repeat every 20-30 seconds for a total of four minutes per side, or until the internal temperature of the steak reaches 125 °F as indicated by a reliable instant read thermometer.
• Step 5: Remove the steak from the grill and let rest 3-5 minutes before slicing.

GRILLED ROSEMARY-SOY LONDON BROIL

Steps:

• Mix together all marinade ingredients in a glass baking dish just large enough to hold the steak. Add the steak, turning to coat, and pierce all over with a small fork. Cover and refrigerate for at least 2 hours, or up to overnight. Grill steak to desired doneness. A thick London broil takes about 10 minutes, flank steak about 8 for medium rare. Transfer to cutting board, cover loosely with foil, and allow juices to return to meat for a couple of minutes. Cut across the grain, on the bias, into thin slices. The leftover marinade can be heated to the boiling point and lightly drizzled over the slices. Be careful not to reduce it - it will be too salty.

GRILLED MARINATED LONDON BROIL

Steps:

• Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.
• In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
• Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

GRILLED MARINATED LONDON BROIL

Steps:

• Make marinade:
• In a bowl whisk together marinade ingredients until combined well.
• Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

GRILLED LONDON BROIL WITH CARAMELIZED ONIONS

Steps:

• Mix all marinade ingredients together and place in a gallon size zip lock.
• Score meat on both sides then place into bag with marinade.
• Refrigerate overnight.
• Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
• Grill meat on high heat for 3-5 minutes on each side turning only once.
• Meat registers 120-125 degrees F.
• Let sit 10 minutes before cutting very thin slices on the bias.
• Serve with caramelized onions and sauce.