How To make Cocktail London Broil
1 Flank steak
Meat tenderizer Barbecue sauce 1/2 c Red wine
Garlic bread slices made -from one loaf of french -bread baguette slices Butter Garlic Parsley Lemon leaves (opt) Parsley (opt) Sprinkle both sides of a flank steak with meat tenderizer. Stab thoroughly with a fork. Spread both sides with a good barbecue sauce. Place in a plastic bag. Pour in red wine. Marinate overnight. Broil under high heat 2" from heat source, 5-7 minutes on each side. Refrigerate at least 2 hours. When well-chilled, slice very thin against the grain. Arrange slices on one side of a platter. On the other side, arrange garlic bread slices made from one loaf of french bread baguette slices, spread with butter, garlic and parsley. Place tooth pick container in center of platter. Garnish with lemon leaves or parsley.
How To make Cocktail London Broil's Videos
Funday Friday Week 57 • How to Grill London Broil, Durty Gurl Shrimp, and Pork Butt | REC TEC Grills
Funday Friday Week 57 • How to Grill London Broil, Durty Gurl IPA Shrimp, and Smoked Pork Butt | REC TEC Grills
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In this week’s episode, Chef Greg seared up a little London broil, made some Durty Gurl IPA shrimp, and spiced up an old pico de gallo recipe with some roasted corn. He also smoked a butt on the RT-700 and celebrated National Peach Pie Day by smoking two peach pies.
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CAMP COOKING LONDON BROIL & SHRIMP
CAMP COOKING A LONDON BROIL . MY COUSIN'S JASON AND AIDEN SHOW HOW EASY CAMP COOKING CAN BE AND MUCH MORE IMPORTANT, HOW DELICIOUS IT IS.
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Classic Marinated London Broil Recipe
London broil is one of those classic dishes you think of when planning Sunday dinner or a large gathering. With this beef roast recipe, you'll cook a perfect London Broil that'll have everyone asking for a second helping.
Recipe:
INGREDIENTS:
1 (2 - 2 1/2) pound Certified Angus Beef ® shoulder clod roast (London broil)
1 cup beef stock
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1 tablespoon light olive oil, canola or vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold
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Ingredients
1 lb shell-on shrimp
1 lb crawfish
1 lb Manila clams
1lb mussels
1 lemon
For sauce
2 sticks unsalted butter
2 heads garlic
2 tbsp Louisiana hot sauce
2 tbsp paprika
1 tbsp cayenne pepper
11 tbsp black pepper
2 1/2 tbsp sugar
4 tbsp Old Bay seasoning
OLD BAY Seasoning recipe (4 tbsp)
3/4 tbsp salt
1 tbsp celery seed
2 tsp sweet paprika
1 tsp ground dry mustard
1 tsp ground ginger
5 bay leaves
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp crushed red pepper flakes
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/16 tsp ground cloves
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