Broil for 12 minutes flip and broil. Prepare a grill for medium-high heat or heat a grill pan over medium-high.
London broil is a great way to make a whole meal out of an inexpensive cut of meat – it used to refer to only flank steak but now is commonly made from lean tougher cuts and usually refers to top round like were using in this air fryer recipe.
London broil recipe. When ready to cook the steak preheat the oven to. The salt will dissolve and will be absorbed into the meat. Score the surface of the steak making diamond shapes 14 in.
Add to marinade and turn to coat. In a large resealable plastic bag combine orange juice rosemary olive oil garlic salt and pepper. Ingredients 1½ pounds top round London Broil cut 1 tablespoon meat tenderizer ⅓ cup vegetable oil 2 teaspoons lemon juice 2 teaspoons seasoning salt ¼ teaspoon lemon pepper 2 cloves garlic minced 4 teaspoons chopped fresh parsley 2 teaspoons tarragon vinegar.
Marinate the steak for one hour to overnight. Seal bag and refrigerate at least 4 hours or up to 24 hours. Make sure to use an actual broiler pan rather than a baking pan.
Transfer the meat to the broiler pan. Heat oven broiler to 500 degrees. Pour into a shallow dish.
A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Grill the first side for four minutes then rotate 45 from. Place meat in a cast-iron skillet or broiler pan.
Place the meat in a large resealable container or shallow bowl and pour the marinade over. While there are endless possible combinations to test out wed recommend starting with a flavorful mixture of ¼ cup soy sauce 1 tablespoon olive oil 3 tablespoons balsamic vinegar 4 cloves of chopped garlic ½ cup chopped shallots and 2 teaspoons of fresh thyme for a. London Broil Ingredients Minced garlic Salt Soy sauce Lemon juice Worcestershire sauce Ketchup Vegetable oil Black pepper Dried oregano Steaks Flank steaks How To Make London Broil Combine the marinade ingredients in a large sealing Ziploc bag Take a.
Cover and refrigerate for 3 hours or overnight turning occasionally. Take the beef out of the marinade and pat dry with paper towels.