Need a resipe for london broil on the grill?!
Answers:
It is usually Top Round Roast!.
Most often it is a Top Round Roast!. Often I have seen recipes calling for a London Broil using a Top Round Steak - posted as a 2 inch thick, 5 to 6 lb!. steak!!
This is not a Top Round Steak, but a Top Round Roast!. When I have a customer who requests a London Broil, I cut them a large Top Round Roast!.
Now that we have that straight-what is the cooking method that makes a London Broil!?
The characteristics common to most London Broil Recipes call for:
Marinating the beef
Broiling the beef to medium rare in a oven or
Grilling the beef to medium rare in a bar-b-q grill
Slicing the finished dish thinly, across the grain, at a 45 degree angle
Www@FoodAQ@Com
Most often it is a Top Round Roast!. Often I have seen recipes calling for a London Broil using a Top Round Steak - posted as a 2 inch thick, 5 to 6 lb!. steak!!
This is not a Top Round Steak, but a Top Round Roast!. When I have a customer who requests a London Broil, I cut them a large Top Round Roast!.
Now that we have that straight-what is the cooking method that makes a London Broil!?
The characteristics common to most London Broil Recipes call for:
Marinating the beef
Broiling the beef to medium rare in a oven or
Grilling the beef to medium rare in a bar-b-q grill
Slicing the finished dish thinly, across the grain, at a 45 degree angle
Www@FoodAQ@Com
Marinated and Grilled London Broil with Emeril's Homemade Steak Sauce
Recipe courtesy Emeril Lagasse, 2002
Ingredients
1 (2 1/2 pound) tri-tip London Broil or flank steak
1/4 cup red wine vinegar
1/4 cup dry red wine
2 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoon Creole mustard, or other spicy whole-grain mustard
1 tablespoon Essence, recipe follows
1 teaspoon coarsely ground black pepper
4 cloves garlic, smashed
Directions
Place the flank steak in a large, plastic resealable bag!.
In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, essence, salt, pepper, and garlic!. Pour the marinade into the bag with the steak,
seal and place inside a large, glass baking dish to prevent possible spills!. Marinate in the
refrigerator for 24 hours (or at least 6 hours)!.
Preheat a gas or charcoal grill to high heat!. (Alternately, preheat the broiler)!. Remove the steak
from the marinade and pat dry with paper towels!. Place the steak on the grill (or under the broiler)
and cook to desired doneness, about 6 minutes per side for rare!. Transfer the steak to a cutting
board and let stand for 5 minutes before carving!.
Slice across the grain into thin diagonal slices!. Serve steak with sauce!.
Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly and store in an airtight jar or
container!.
Yield: about 2/3 cup
Ingredients
Emeril's Homemade Steak Sauce:
2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
Www@FoodAQ@Com
Recipe courtesy Emeril Lagasse, 2002
Ingredients
1 (2 1/2 pound) tri-tip London Broil or flank steak
1/4 cup red wine vinegar
1/4 cup dry red wine
2 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoon Creole mustard, or other spicy whole-grain mustard
1 tablespoon Essence, recipe follows
1 teaspoon coarsely ground black pepper
4 cloves garlic, smashed
Directions
Place the flank steak in a large, plastic resealable bag!.
In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, essence, salt, pepper, and garlic!. Pour the marinade into the bag with the steak,
seal and place inside a large, glass baking dish to prevent possible spills!. Marinate in the
refrigerator for 24 hours (or at least 6 hours)!.
Preheat a gas or charcoal grill to high heat!. (Alternately, preheat the broiler)!. Remove the steak
from the marinade and pat dry with paper towels!. Place the steak on the grill (or under the broiler)
and cook to desired doneness, about 6 minutes per side for rare!. Transfer the steak to a cutting
board and let stand for 5 minutes before carving!.
Slice across the grain into thin diagonal slices!. Serve steak with sauce!.
Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly and store in an airtight jar or
container!.
Yield: about 2/3 cup
Ingredients
Emeril's Homemade Steak Sauce:
2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
Www@FoodAQ@Com
London Broil --
INGREDIENTS
1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
DIRECTIONS
In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano!.
Score both sides of the meat, diamond cut, about 1/8 inch deep!. Rub garlic mixture into both sides of the meat!. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight!. Flip meat every few hours!.
Preheat an outdoor grill for high heat, and lightly oil grate!.
Place meat on the prepared grill!. Cook for 3 to 7 minutes per side, or to desired doneness!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Kickin' London Broil with Bleu Cheese Butter --
INGREDIENTS
3 tablespoons crumbled blue cheese
2 tablespoons butter, softened
1 teaspoon fresh chives (optional)
1 tablespoon coarsely ground black pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 (2 pound) beef flank steak
2 tablespoons olive oil, divided
DIRECTIONS
Preheat the grill for low heat!.
In a bowl, mix the blue cheese, butter, and chives!. Set aside!. In a separate bowl, mix the black pepper, garlic salt, onion powder, and cayenne pepper!.
Rub the steak with olive oil!. Coat both sides of the meat with the spice mixture, and rub in by hand or press with a spatula!.
Lightly oil the grill grate!. Place meat on the grill, and cook 10 to 15 minutes per side, or to desired doneness!. Grill to rare or medium rare for best flavor!. Remove from grill, and slice lengthwise into thin strips!. Top with a large dollop of blue cheese butter, and serve!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
London Broil --
INGREDIENTS
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 (1 1/2-pound) beef flank steak
DIRECTIONS
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 large resealable plastic bag!.
Score the surface of the steak, making diamond shapes 1/4 in!. deep; add to marinade!. Seal bag and turn to coat; refrigerate for 3 hours or overnight, turning occasionally!.
Coat grill rack with nonstick cooking spray before starting the grill!. Drain and discard marinade!. Pat steak dry with paper towels!. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak!.
Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until a meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F)!. Thinly slice across the grain!. Www@FoodAQ@Com
INGREDIENTS
1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
DIRECTIONS
In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano!.
Score both sides of the meat, diamond cut, about 1/8 inch deep!. Rub garlic mixture into both sides of the meat!. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight!. Flip meat every few hours!.
Preheat an outdoor grill for high heat, and lightly oil grate!.
Place meat on the prepared grill!. Cook for 3 to 7 minutes per side, or to desired doneness!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Kickin' London Broil with Bleu Cheese Butter --
INGREDIENTS
3 tablespoons crumbled blue cheese
2 tablespoons butter, softened
1 teaspoon fresh chives (optional)
1 tablespoon coarsely ground black pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 (2 pound) beef flank steak
2 tablespoons olive oil, divided
DIRECTIONS
Preheat the grill for low heat!.
In a bowl, mix the blue cheese, butter, and chives!. Set aside!. In a separate bowl, mix the black pepper, garlic salt, onion powder, and cayenne pepper!.
Rub the steak with olive oil!. Coat both sides of the meat with the spice mixture, and rub in by hand or press with a spatula!.
Lightly oil the grill grate!. Place meat on the grill, and cook 10 to 15 minutes per side, or to desired doneness!. Grill to rare or medium rare for best flavor!. Remove from grill, and slice lengthwise into thin strips!. Top with a large dollop of blue cheese butter, and serve!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
London Broil --
INGREDIENTS
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 (1 1/2-pound) beef flank steak
DIRECTIONS
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 large resealable plastic bag!.
Score the surface of the steak, making diamond shapes 1/4 in!. deep; add to marinade!. Seal bag and turn to coat; refrigerate for 3 hours or overnight, turning occasionally!.
Coat grill rack with nonstick cooking spray before starting the grill!. Drain and discard marinade!. Pat steak dry with paper towels!. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak!.
Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until a meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F)!. Thinly slice across the grain!. Www@FoodAQ@Com