Simple Delicious 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:

• 1. Pound both sides of steak with a tenderizer mallet. Poke several holes on each side of steak with a fork piercing several times.
• 2. Mix oil, onion soup, vinegar, pepper, garlic, mustard, and rosemary together in a bowl. Place half of mixture into a large plastic bag or Ziploc bag. Place steak on top of mixture. Pour remaining mixture over steak. Push any air out of the bag before closing. Distribute mixture well by kneafing with hands, Refrigerate For 2-4 hours.
• 3. Move rack to second position below broiler in oven. Preheat oven to broil At high heat. Place a cast iron grill, or regular cast iron pan in oven on rack. ( you may also use a broiler pan) heat pan until nice and hot. This should take about 10 minutes. Place steak on pan. Sear each side of steak for about 2-3 minutes on each side.vcontinue to broil each side for an additional 3-5 minutes on each side, or when thermometer reaches 135 degree's. This will be cooked medium. Remove from oven to platter. Let the steak rest 10-15 minutes. Cut steak in to thin slices against the grain., and serve.

Steps:

• With a meat fork, pierce holes in both sides of steaks. Place in a shallow dish. Add the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper. Turn to coat; cover and refrigerate 6 hours or overnight., Preheat broiler. Drain and discard marinade; place steaks on a broiler pan. Broil 6 in. from the heat, 6-8 minutes. Brush with butter and turn. Broil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6 minutes longer.

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.