London Broil Beef Brisket With Lemon Mayonnaise Recipes

Steps:

• Heat coals or gas grill for direct heat. In small bowl, mix all lemon mayonnaise ingredients until well blended.
• Cut bread horizontally in half. Drizzle 1 tablespoon of the oil over cut sides of bread. In small bowl, mix remaining 1 tablespoon oil, the lemon peel, soy sauce and lemon pepper seasoning. Rub both sides of beef with oil mixture.
• Cover and grill beef over medium heat 8 to 9 minutes, turning once or twice, until desired doneness. Add bread, cut sides down, for last 2 minutes of grilling or until toasted.
• Spread mayonnaise on bottom half of bread. Cut beef crosswise into thin slices. Layer lettuce and beef on bottom half of bread. Add top half of bread; cut crosswise into 4 sandwiches.

Steps:

• Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.

Steps:

• 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.

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.

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.