Grilled London Broil With Caramelized Onions Recipes

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LONDON BROIL WITH ALE AU JUS AND ROASTED ONIONS WITH QUINOA

Provided by Robin Miller : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 7



London Broil with Ale au jus and Roasted Onions with Quinoa image

Steps:

  • Heat oil in a large skillet over medium-high heat. Season both sides of steak with salt, pepper and mesquite seasoning. Sear steak in hot pan 2 minutes per side, until browned. Remove steak from pan and add sliced onions and ale to pan. Bring to a simmer, scraping up any brown bits from the bottom of pan. Return steak to pan and simmer 2 to 4 more minutes for medium doneness. Remove steak from pan (reserving sauce in pan) and let rest 10 minutes. Reduce heat to low and let ale simmer down while steak rests. Cut steak crosswise into thin slices and serve the steak, onions and pan sauce over quinoa.

1 tablespoon olive oil
1 1/2 pound London broil steak or flank steak
Salt and freshly ground black pepper
2 teaspoons mesquite seasoning
2 roasted onions, stem end removed and thinly sliced
One 12-ounce ale beer
1 cup quinoa, cooked according to package directions

LONDON BROIL WITH ONION MARMALADE

Provided by Food Network Kitchen

Time 13h30m

Yield 4 servings

Number Of Ingredients 21



London Broil With Onion Marmalade image

Steps:

  • For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.
  • Prepare an outdoor grill with a hot fire for indirect grilling.
  • For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.
  • Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.
  • For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

4 large cloves garlic, chopped
3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
1/2 cup balsamic vinegar
1/2 cup red wine
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 2-inch-thick piece beef top round for London broil (about 3 pounds)
Kosher salt
4 medium red onions, halved and thinly sliced
3 sprigs rosemary, leaves chopped (about 1 tablespoon)
1/2 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled
1/2 teaspoon salt
8 tablespoons butter, softened
8 3/4-inch-thick slices good quality white or sourdough bread
1 bunch arugula, washed and trimmed
Mustard and/or horseradish

GRILLED LONDON BROIL WITH CARAMELIZED ONIONS

I marinated the London Broil over night. Served with my Caramelized onions recipe #51649 but feel free to make your own or serve without. This tough piece of meat is very tender cooked and sliced this way. This is not to be overcooked. Hope you have good will power because this you will want to keep on eating.

Provided by Rita1652

Categories     Steak

Time 18m

Yield 6-8 serving(s)

Number Of Ingredients 15



Grilled London Broil With Caramelized Onions image

Steps:

  • Mix all marinade ingredients together and place in a gallon size zip lock.
  • Score meat on both sides then place into bag with marinade.
  • Refrigerate overnight.
  • Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
  • Grill meat on high heat for 3-5 minutes on each side turning only once.
  • Meat registers 120-125 degrees F.
  • Let sit 10 minutes before cutting very thin slices on the bias.
  • Serve with caramelized onions and sauce.

Nutrition Facts : Calories 616.7, Fat 31.2, SaturatedFat 10.2, Cholesterol 196.6, Sodium 1067.6, Carbohydrate 15.1, Fiber 0.8, Sugar 11.7, Protein 66.1

4 lbs london broil beef
1/2 cup ketchup
1/3 cup vinegar
1/4 cup oil
3 tablespoons mustard
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon grated horseradish
2 tablespoons honey
1 teaspoon grated ginger
3 garlic cloves, minced
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon dried parsley flakes
caramelized onion (Flavored Caramelized Onions) (optional)

MARINATED GRILLED LONDON BROIL

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10



Marinated Grilled London Broil image

Steps:

  • Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating.
  • Heat a grill.
  • Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter.
  • Grill steaks to medium-rare, about 2 minutes each side.
  • Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately.

2 medium shallots, minced
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/3 cup vegetable oil
1 1/2 pounds London broil (top round)
1/4 cup water
2 tablespoons butter

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



Dry-Rubbed London Broil image

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

1 London broil, top round or flank steak, approximately 2 1/2 pounds, about 1-inch thick
1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

GRILLED BALSAMIC-MARINATED LONDON BROIL WITH RED ONIONS

Categories     Beef     Onion     Marinate     Fourth of July     Low/No Sugar     Vinegar     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7



Grilled Balsamic-Marinated London Broil with Red Onions image

Steps:

  • Marinate steak and prepare onions:
  • Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper and pour into a 1-quart sealable plastic bag.
  • Add steak to marinade, turning to coat, and marinate, chilled, turning bag occasionally, at least 4 hours.
  • Bring to room temperature, then remove steak from marinade and discard marinade.
  • Trim root ends of onions slightly, leaving them intact, then halve lengthwise and cut halves lengthwise into 3/4-inch-thick wedges. Insert 1 wooden pick horizontally through each wedge (to keep it intact while grilling). Whisk together remaining tablespoon vinegar and 1 1/2 tablespoons oil and salt and pepper to taste in a bowl and add onions, tossing gently to coat.
  • To cook steak using a charcoal grill:
  • Open vents on bottom of grill. Light a large chimney starter of charcoal (80 to 100 briquettes) and pour lit charcoal onto bottom rack, leaving about one quarter of bottom rack free of charcoal and banking remaining coals across rest of bottom rack so that coals are about 3 times higher on opposite side. Charcoal fire is medium-hot when you can hold your hand 5 inches above thickest layer of coals for 3 to 4 seconds. 3Sear steak on lightly oiled grill rack over thickest layer of coals, uncovered, 1 minute on each side, then move steak to area over fewer coals and grill, uncovered, turning occasionally and moving to coolest area of grill if browning too quickly, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
  • To cook steak using a gas grill:
  • Preheat all burners on high, covered, 10 minutes.
  • Sear steak on lightly oiled grill rack, uncovered, 1 minute on each side, then reduce heat to moderate. Grill steak, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
  • To grill onions by either method:
  • While steak is standing, grill onions (covered only if using a gas grill) over moderate heat, turning over once, until tender, about 6 minutes.
  • Serve onions with steak; cut steak crosswise into thin slices, holding knife at a 45-degree angle.

4 garlic cloves, minced
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 1/2 lb (1 1/4-inch-thick) top round London broil
3 small red onions (3/4 lb total)
Special Equipment
about 24 wooden picks; an instant-read thermometer

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