Oriental London Broil Recipes

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ASIAN LONDON BROIL



Asian London Broil image

This Asian London Broil recipe is a delicious make ahead meal made in minutes the night before serving. Marinate the meat with fresh ingredients 12-24 hours before cooking, then grill for 15 minutes. Serve with rice, veggies, and a salad and dinner is complete.

Provided by Katie

Categories     Main Course

Time 12h25m

Number Of Ingredients 9

½ cup Soy sauce
¼ cup Minced fresh onion
¼ cup Brown sugar
2 tablespoon Sesame oil
1 tablespoon Toasted sesame seeds
1 tablespoon Grated fresh ginger
1 tablespoon Minced garlic
1 tablespoon Dried red pepper flakes
2 lb London broil

Steps:

  • Place freezer zip lock baggy inside a container (to easily add all the contents of the marinade). Add soy sauce, minced onion, brown sugar, sesame oil, toasted* sesame seeds, ginger, garlic, and red pepper. Mix well, then add in the London Broil. Seal the bag and knead all the ingredients together.
  • Marinade for 12-24 hours.
  • Once your ready to cook. Preheat grill to a medium-high heat. Clean prior to grilling steak.
  • Carefully remove steak from bag, and reserve marinade.
  • Grill for 10-16 minutes so that the steak is medium-rare to medium (depending on how you like your steak).
  • While steak is cooking add remaining marinade in a sauce pot. Cook on medium heat until the marinade has reduced to half. Remove from heat once it's done reducing.
  • Let the steak sit for at least 5 minutes. Once ready, slice the steak against the grain in very thin slices. After the steak is cut drizzle the reduced marinade on top. Serve and enjoy.

Nutrition Facts : ServingSize 6 oz, Calories 300 kcal, Carbohydrate 12 g, Protein 38 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 1202 mg, Fiber 1 g, Sugar 10 g

LONDON BROIL



London Broil image

A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds.

Provided by Stella

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 4h20m

Yield 3

Number Of Ingredients 9

1 ½ pounds top round, London Broil cut
1 tablespoon meat tenderizer
⅓ cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
¼ teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar

Steps:

  • Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
  • In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
  • Preheat grill for hot heat.
  • Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 2.4 g, Cholesterol 112.8 mg, Fat 32.5 g, Fiber 0.2 g, Protein 44.6 g, SaturatedFat 5.9 g, Sodium 1192.3 mg, Sugar 0.1 g

FILIPINO-STYLE LONDON BROIL



Filipino-Style London Broil image

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

2 medium-size lemons
1 cup soy sauce
1/2 cup distilled white vinegar
1/2 cup vegetable oil
1 medium-size onion, finely chopped
3 cloves garlic, finely chopped
3 bay leaves, crumbled
1 tablespoon coriander seed
1 teaspoon black pepper
1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to 1 3/4 pounds; see Note below)

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.

ASIAN FIRE MEAT



Asian Fire Meat image

For a great tasting beef dish from Asia, fire meat is delicious and easy to prepare. Ice cold beer is the beverage recommended with fire meat.

Provided by SONNYCHIBA

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h20m

Yield 4

Number Of Ingredients 11

½ cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin

Steps:

  • In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
  • Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 22.3 g, Cholesterol 71.4 mg, Fat 20.5 g, Fiber 2.8 g, Protein 27.3 g, SaturatedFat 6.5 g, Sodium 1886 mg, Sugar 11.2 g

LONDON BROIL



London Broil image

This recipe is delicious. I received it from my mother-in-law, who was a fabulous cook. Prepared on the grill, it's a real treat during warm-weather months. -Susan Wilkins of Los Olivos, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup water
1/4 cup red wine vinegar
2 tablespoons canola oil
1 tablespoon tomato paste
1-1/2 teaspoons garlic salt, divided
1 teaspoon dried thyme, divided
1/2 teaspoon pepper, divided
1 bay leaf
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a small bowl, whisk the water, vinegar, oil, tomato paste, 1 teaspoon garlic salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper; add bay leaf. Pour into a shallow dish. , Score the surface of the steak, making diamond shapes 1/4 in. deep; add to marinade and turn to coat; cover and refrigerate for 3 hours or overnight, turning occasionally., Drain and discard marinade. Pat steak dry with paper towels. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak., On a lightly oiled grill rack, grill steak, covered, over medium-hot heat or broil 4 in. from the grill for 6-8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain.

Nutrition Facts : Calories 175 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 294mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

ASIAN GRILLED LONDON BROIL



Asian Grilled London Broil image

This London broil really couldn't be easier, especially if you buy the meat already trimmed. If your grocery store sells it with a big layer of fat, save time by asking the butcher to trim it for you while you shop. They don't charge for this service at most major grocery stores (though they don't decrease the price to reflect the new weight, either). Though I always love the flavor an outdoor grill provides, as a second option, this dish can be prepared under a broiler for 4 to 5 minutes per side for medium-rare, or until the desired doneness is reached.

Yield makes 6 servings

Number Of Ingredients 4

1 3/4 pounds trimmed London broil
1 teaspoon extra virgin olive oil
1 tablespoon Asian spice rub (see Note), or to taste (I used McCormick Far East Sesame Ginger Blend)
Salt, to taste

Steps:

  • Rub the London broil evenly on all sides with the olive oil, followed by the spice rub. Preheat a grill to high heat.
  • Let the London broil stand for 15 minutes. Grill it for 4 to 5 minutes per side for medium-rare, or until desired doneness is reached. Transfer it to a serving platter and place a sheet of aluminum foil loosely over the top (of the meat, not the whole platter). Allow it to rest for 10 minutes, and then slice it very thinly against the grain. Serve immediately. Refrigerate and enjoy any leftovers for up to 3 days.
  • There are tons of spice rubs sold in cans and jars these days. You can literally use any that says Asian, Szechuan, Japanese, etc. If you are using a rub with no salt, you'll definitely want to add a bit.
  • Each (about 4-ounce) serving has:
  • Calories: 135
  • Protein: 28g
  • Carbohydrates: 0g
  • Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 58mg
  • Fiber: 0g
  • Sodium: 284mg

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