London broil is a flavorful and versatile cut of beef that can be prepared in a variety of ways. This recipe for grass-fed London broil marinated in rosemary and garlic is a simple and delicious way to enjoy this cut of meat. The marinade infuses the beef with a savory and aromatic flavor, while the grilling process creates a tender and juicy steak. This recipe also includes instructions for making a delicious chimichurri sauce, which is the perfect complement to the grilled London broil.
In addition to the main recipe, the article also includes several other recipes that are perfect for a summer cookout. These recipes include grilled corn on the cob, grilled vegetables, and a refreshing watermelon salad. With so many delicious recipes to choose from, you're sure to find something that everyone will enjoy.
GRILLED MARINATED LONDON BROIL
Steps:
- Make marinade:
- In a bowl whisk together marinade ingredients until combined well.
- Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
- Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
GRILLED LONDON BROIL WITH ROSEMARY
Make and share this Grilled London Broil With Rosemary recipe from Food.com.
Provided by zeldamet
Categories Steak
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Score the meat on both sides by making shallow, diagonal cuts 1/4-inch deep at 1-inch intervals, forming a diamond pattern.
- Place meat in a shallow dish or zip-top bag.
- Combine oil, soy sauce, honey, rosemary, pepper, salt and garlic.
- Pour marinade over meat, tossing to coat.
- Cover or seal; refrigerate several hours or overnight.
- Remove meat from refrigerator and let come to room temperature for 30 minutes.
- Preheat grill to medium-hot or oven to broil.
- Remove meat from marinade.
- Grill or broil, basting occasionally, for 10 minutes on each side for medium-rare.
- Transfer steak to carving board; let stand 5 minutes.
- Cut across grain.
Nutrition Facts : Calories 387.1, Fat 23.8, SaturatedFat 6.1, Cholesterol 92.1, Sodium 899.9, Carbohydrate 11.8, Fiber 0.6, Sugar 9, Protein 31.2
DRY-RUBBED LONDON BROIL
Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the dry-rubbed meat is never in direct contact with flame. (If you grill the meat directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. (No cayenne? Use red pepper flakes.) Adjust the seasonings to your taste.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Make the dry rub. Combine all ingredients except the meat in a bowl and mix well with a fork to break up the sugar and combine the spices. (Mixture will keep in an airtight container, out of the light, for a few months.)
- Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one of the burners unlit.
- Apply the dry rub to the exterior of the London broil, massaging it into the meat. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the London broil on the cool side of the grill. Cover the grill and let cook for 8 to 10 minutes.
- Uncover the grill, turn the meat over and repeat on the other side for 8 to 10 minutes more, for medium-rare meat. Let the meat sit on a cutting board for 5 minutes or so before slicing.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 7 grams
GRASS-FED LONDON BROIL MARINATED IN ROSEMARY & GARLIC
Categories Marinade Beef Broil Low Carb Quick & Easy Backyard BBQ
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preparation ~ Trim the leaves from the rosemary, peel the garlic and place both ingredients in a food processor. Add the sherry vinegar and salt and pulse until the garlic and rosemary are finely chopped. Add in just enough olive oil to form a paste. Spread on both sides of the steaks and marinate for a minimum of two hours, preferably overnight. Preheat broiler or heat a grill to medium-high. Broil or grill steak about 3 minutes per side for medium-rare, or longer if desired. Let steak rest for 5 to 7 minutes and then slice thinly against the grain. Recipe Notes ~ Grass-fed beef needs about 30% less cooking time than grain-fed beef and for best results should be served rare or medium rare.
Tips:
- Choose high-quality meat: Opt for grass-fed London broil for a healthier and more flavorful cut.
- Marinate the meat: Marinating the London broil in a mixture of rosemary, garlic, olive oil, and red wine vinegar helps tenderize and flavor the meat.
- Cook over high heat: Sear the London broil over high heat to create a flavorful crust and lock in the juices.
- Use a meat thermometer: To ensure the London broil is cooked to your desired doneness, use a meat thermometer to check the internal temperature.
- Let the meat rest: After cooking, let the London broil rest for a few minutes before slicing to allow the juices to redistribute.
Conclusion:
This grass-fed London broil marinated in rosemary, garlic, and red wine vinegar is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The marinade tenderizes and flavors the meat, while the high-heat sear creates a crispy crust and locks in the juices. Served with your favorite sides, this London broil is sure to be a hit.
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