Marinated London Broil (Tuesday, October 14)
By: Import User
Updated: October 14, 2008
Air Date: 10/14/2008
6 to 8 servings
1/2 cup fresh lime or lemon juice
3 tablespoons water
2 tablespoons vegetable oil
3 tablespoons minced scallions
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 pounds top round steak, 1 inch thick
In a medium bowl, combine all the ingredients except the steak; mix until well blended.
Place the steak in a large resealable bag and pour the marinade over it. Seal the bag and marinate at least 8 hours or overnight.
When ready to cook, see the Top Round Steak Cooking Guidelines. Carve thinly, across the grain, into 1/4- to 1/8-inch-thick slices.
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Grill over medium coals, turning occasionally.
3/4" thick: Cook 8-9 minutes
1" thick: Cook 16-18 minutes
1-1/2" thick: Cook 25-28 minutes (grill covered)
Broil on rack in broiler pan in preheated broiler. Surface of 3/4- to 1-inch steaks should be 2-3" from heat; 2-4" for thicker steak. Turn once.
3/4" thick: Cook 12-13 minutes
1" thick: Cook 17-18 minutes
1-1/2" thick: Cook 27-29 minutes (grill covered)
Pan-Broil in preheated heavy, nonstick skillet over medium heat. Cook steak uncovered with no liquid added to pan, turning occasionally.
3/4" thick: Cook 11-12 minutes
1" thick: Cook 15-16 minutes
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Recipe and information courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association and the Beef Checkoff. For more information, go to www.BeefItsWhatsForDinner.com.
6 to 8 servings
1/2 cup fresh lime or lemon juice
3 tablespoons water
2 tablespoons vegetable oil
3 tablespoons minced scallions
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 pounds top round steak, 1 inch thick
In a medium bowl, combine all the ingredients except the steak; mix until well blended.
Place the steak in a large resealable bag and pour the marinade over it. Seal the bag and marinate at least 8 hours or overnight.
When ready to cook, see the Top Round Steak Cooking Guidelines. Carve thinly, across the grain, into 1/4- to 1/8-inch-thick slices.
----------------------------------------------------------------
Grill over medium coals, turning occasionally.
3/4" thick: Cook 8-9 minutes
1" thick: Cook 16-18 minutes
1-1/2" thick: Cook 25-28 minutes (grill covered)
Broil on rack in broiler pan in preheated broiler. Surface of 3/4- to 1-inch steaks should be 2-3" from heat; 2-4" for thicker steak. Turn once.
3/4" thick: Cook 12-13 minutes
1" thick: Cook 17-18 minutes
1-1/2" thick: Cook 27-29 minutes (grill covered)
Pan-Broil in preheated heavy, nonstick skillet over medium heat. Cook steak uncovered with no liquid added to pan, turning occasionally.
3/4" thick: Cook 11-12 minutes
1" thick: Cook 15-16 minutes
-----------------------------------------------------------------
Recipe and information courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association and the Beef Checkoff. For more information, go to www.BeefItsWhatsForDinner.com.
