Oriental London Broil Recipes

Steps:

• In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Steps:

• Place the London broil in a slow cooker; add the garlic, mushroom soup, water, basil, oregano, and salt; cover; cook on low 6 to 7 hours.

Steps:

• Combine everything except the meat in a large plastic bag. Add the meat and close well. Marinate overnight, or at least for a few hours.
• Roast meat, covered, for 30 minutes per pound of meat at 400F, or until meat is tender.
• I often let it cool, cut it, and reheat it, but it is delicious any way.
• In the original recipe they recommend broiling the meat for 5 to 10 minutes per side before roasting, but I must admit that I have never bothered to do so and it is still delicious each time.

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:

• 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.

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