I bought a London Broil and was wondering of a good recipe for itAny suggestions?
I usually put very few on the pan, and put them under the broiler to become more crispy.
One for the grillINGREDIENTS 1 clove garlic, minced 1 teaspoon salt 3 tablespoons soy sauce 1 tablespoon ketchup 1 tablespoon vegetable oil 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 pounds flank steak DIRECTIONS In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oreganoScore both sides of the meat, diamond cut, about 1/8 inch deepRub garlic mixture into both sides of the meatWrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnightFlip meat every few hoursPreheat an outdoor grill for high heat, and lightly oil gratePlace meat on the prepared grillCook for 3 to 7 minutes per side, or to desired doneness.
One for the grillINGREDIENTS 1 clove garlic, minced 1 teaspoon salt 3 tablespoons soy sauce 1 tablespoon ketchup 1 tablespoon vegetable oil 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 pounds flank steak DIRECTIONS In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oreganoScore both sides of the meat, diamond cut, about 1/8 inch deepRub garlic mixture into both sides of the meatWrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnightFlip meat every few hoursPreheat an outdoor grill for high heat, and lightly oil gratePlace meat on the prepared grillCook for 3 to 7 minutes per side, or to desired doneness.
I usually put very few on the pan, and put them under the broiler to become more crispy.
I usually put very few on the pan, and put them under the broiler to become more crispy.
One for the grillINGREDIENTS 1 clove garlic, minced 1 teaspoon salt 3 tablespoons soy sauce 1 tablespoon ketchup 1 tablespoon vegetable oil 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 pounds flank steak DIRECTIONS In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oreganoScore both sides of the meat, diamond cut, about 1/8 inch deepRub garlic mixture into both sides of the meatWrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnightFlip meat every few hoursPreheat an outdoor grill for high heat, and lightly oil gratePlace meat on the prepared grillCook for 3 to 7 minutes per side, or to desired doneness.
