London Broil With Mouth Of Fire Rub Recipes

DRY-RUBBED LONDON BROIL

Steps:

• Make the dry rub. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices. (Mixture will keep in an airtight container, out of the light, for a few months.)
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
• Apply the dry rub to the exterior of the London broil, massaging it into the meat. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill. Cover the grill and let cook for 8 to 10 minutes.
• Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat. Let the meat sit on a cutting board for 5 minutes or so before slicing.

DRY RUBBED LONDON BROIL

Steps:

• Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
• Preheat a grill pan over medium-high heat.
• Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
• Mix all ingredients together thoroughly in a small bowl.

STEAKHOUSE LONDON BROIL

Steps:

• In large plastic food bag or 13x9-inch glass baking dish, blend recipe mix, oil and vinegar.
• Add steak, turning to coat.
• Close bag or cover, and marinate in refrigerator 30 minutes to 3 hours.
• Remove meat from marinade, discarding marinade.
• Grill or broil, turning occasionally, until desired doneness.
• Slice meat thinly across the grain.
• Garlic Chicken: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak.
• Marinate as directed.
• Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is no longer pink.

LONDON BROIL WITH MOUTH OF FIRE RUB

Steps:

• Combine parsley, garlic, peppers, paprika, mustard, and bay leaves.
• Spray both sides of meat with cooking spray for a total of 4 seconds. Rub both sides of meat with spice mixture; let stand for 30 minutes.
• Spray cold grill and utensils well with cooking spray. Position grill 3 to 4 inches from heat. Heat grill according to manufacturer's suggestion.
• Grill to desired doneness.

LONDON BROIL WITH MOUTH OF FIRE RUB

Steps:

• Combine parsley, garlic, peppers, paprika, mustard, and bay leaves.
• Spray both sides of meat with cooking spray for a total of 4 seconds. Rub both sides of meat with spice mixture; let stand for 30 minutes.
• Spray cold grill and utensils well with cooking spray. Position grill 3 to 4 inches from heat. Heat grill according to manufacturer's suggestion.
• Grill to desired doneness.

LONDON BROIL WITH MOUTH OF FIRE RUB

Steps:

• Combine parsley, garlic, peppers, paprika, mustard, and bay leaves.
• Spray both sides of meat with cooking spray for a total of 4 seconds. Rub both sides of meat with spice mixture; let stand for 30 minutes.
• Spray cold grill and utensils well with cooking spray. Position grill 3 to 4 inches from heat. Heat grill according to manufacturer's suggestion.
• Grill to desired doneness.

LONDON BROIL WITH MOUTH OF FIRE RUB

Steps:

• Combine parsley, garlic, peppers, paprika, mustard, and bay leaves.
• Spray both sides of meat with cooking spray for a total of 4 seconds. Rub both sides of meat with spice mixture; let stand for 30 minutes.
• Spray cold grill and utensils well with cooking spray. Position grill 3 to 4 inches from heat. Heat grill according to manufacturer's suggestion.
• Grill to desired doneness.

STUPENDOUS LONDON BROIL

Steps:

• Heat a large, heavy saute pan over medium high heat.
• When hot, add oil and swirl pan to cover bottom of pan completely.
• Salt and pepper one side of the London Broil.
• Place seasoned side down in the prepared pan.
• Salt and pepper the remaining side and add a splatter screen to the pan.
• For medium-rare, saute meat for three minutes on the first side.
• Turn and saute for three and a half minutes on the other side.
• For more well-done meat, saute four minutes per side.
• Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees).
• Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
• Stir just until onions start to wilt.
• Pour in wine and add bouillon paste.
• Stir up any browned bits and boil until liquid decreases by half.
• When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.

RUB TENDERIZER FOR LONDON BROIL

Steps:

• Score meat in diagonal, criss-cross pattern on both sides, about 1/4" deep.
• Mix rub ingredients.
• Spread into meat.
• Refrigerate overnight.
• Grill, covered, over medium high sitting 7 to 10 minutes on each side or until desired degree of doneness.
• Remove from grill and let stand 5 minutes.
• Cut into very thin slices.

LONDON BROIL WITH MOUTH OF FIRE RUB

Steps:

• Combine parsley, garlic, peppers, paprika, mustard, and bay leaves.
• Spray both sides of meat with cooking spray for a total of 4 seconds. Rub both sides of meat with spice mixture; let stand for 30 minutes.
• Spray cold grill and utensils well with cooking spray. Position grill 3 to 4 inches from heat. Heat grill according to manufacturer's suggestion.
• Grill to desired doneness.