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Step 1. Whisk together 4 garlic cloves, thinly sliced, ¼ cup extra-virgin olive oil, 2 Tbsp. good-quality balsamic vinegar, 2 Tbsp. soy sauce, and 1 Tbsp. Worcestershire sauce in a medium bowl or.
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15 Best Marinades for London Broil. For flavorful London broil, marinating is absolutely necessary to tenderize the tough cut of meat. As with flank steak, zesty and acidic marinades with lemon or vinegar work wonders for London broil, while wine and tequila can even be used too. If you're looking for a new way to prepare your next grilled.
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Marinate meat in beer, bbq sauce, salt and pepper the night before in the refrigerator Remove meat from marinade and sear on a hot grill for 10 to 15 minutes.
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Preparation 1. Combine salt and pepper and generously season the steak. Transfer to a gallon-size zip-top bag. 2. In a mixing bowl, using a whisk, combine all remaining ingredients and whisk together.
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1 1/2 pounds top-round London broil. Steps: Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey. In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish.
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London broil is one of those classic dishes you think of when planning Sunday dinner or a large gathering. With this beef roast recipe, you'll cook a perfect.
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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.
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London Broil - 2-pound London broil (typically 2 inches thick). Balsamic Vinegar - ¼ cup of balsamic vinegar. Worcestershire Sauce - ¼ cup of Worcestershire sauce.; Soy Sauce - ¼ cup of soy sauce. Olive Oil - ¼ cup of olive oil (extra virgin). Dijon Mustard - 1 tablespoon of Dijon mustard (or you can use honey Dijon mustard) Garlic - 1 teaspoon of minced garlic.
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1. Remove the steak from the refrigerator 30 minutes before cooking. Preheat the broiler. 2. Season the steak very generously on all sides with salt and pepper. 3. Heat the oil in a large.
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Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24. Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an.
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Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt.
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Steps: Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey. In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up.
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Step 2: Remove the steak from the refrigerator and allow it to come up to room temperature for 1 hour. While the steak is sitting out, light your grill and set up for two zone cooking, establishing the temperature at 225 °F. Step 3: Remove the steak from the marinade and discard any remaining liquid.
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In The Oven. Place sliced leftovers grilled London broil in an oven-safe dish, add broth or marinade, cover with foil, and bake at 250°F for 20 minutes. In The Skillet. Reheat slices OF leftovers grilled London broil on a skillet over medium heat, adding a bit of oil or marinade for moisture, and cook for 2-3 minutes per side.
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Instructions. Combine all of the marinade ingredients in a zip top gallon bag or a large lidded container. Submerge the steak in the marinade and press all of the air out of the bag. Massage and turn the bag over several times to ensure the meat is coated. Marinate for 2 hours at least, or overnight for better flavor.
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Sunny's Easy Grilled London Broil with Tomato and Fennel Salad. Recipe | Courtesy of Sunny Anderson. Total Time: 2 hours 45 minutes. 25 Reviews.
