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
Jack Daniels Tennessee Honey London Broil | Royal Gourmet Grill
Jack Daniels Tennessee Honey London Broil. London broil originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as London broil, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat .
The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. It is then served in thin slices, cut across the grain.
Chefs' Elite vacuum tumbler
Royal Gourmet Grill
Royal Gourmet Grill website
Recipe :
2 1/2 pounds of flank steak
50 ML of Jack Daniels Tennessee Honey Whiskey (or more if you like)
3/4 cup of oil
1/4 cup of apple cider vinegar
1/2 tsp of salt
1/2 tsp of black pepper
1 TBS of garlic powder
1/2 cup of green onion
Mix well and marinade for 4 to 24 hours or use the chef's Elite marinade for 15 minutes.
Mojito and moist grilled chicken & London broil....Part 3
Mojito's and grilled super moist chicken, and grilled London broil. Shot during the first heat wave of the summer of '08, at 99 degrees! thanx to Special guest camera man, Dave P. V2 named brand vodka!! Big thanks to our Official Sponsor: Big Ho! Olive Oil! ! ! parkville dave cooking show episode 5, part 3 with MOJITO KICKER
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
Unfortunately, the location during our stream was not conducive to the level of quality we strive to provide for our viewers here on YouTube. To see the segments from this week’s Funday Friday, head on over to our Facebook at REC TEC Grills.
In any event, be sure to participate in this week's giveaway contest!
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.
We were out on the river at Outdoor Augusta in Evans, Georgia, preparing for The Big Dam Full Moon Paddle! Co-founder Ray Carnes even stopped by to help us out.
We apologize for any changes, but we’ll be back to normal next week!
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Multiple Foodgasms, Getting Knackered (Alyssa's Making Drinks)
Originally recorded August 9, 2012.
Alyssa, Rob, and Teresa came over and I made my (world) famous london broil, marinated in stuff overnight on the grill. We all had multiple foodgasms.
Then we cut up watermelon I had, then Alyssa went and made drinks and got us all knackered.
This was a real fun night.
The BEST Sauce Anyone Can Make
PERFECTLY CRISPY SMASHED ROASTED POTATOES
These are the crispy smashed potatoes that have been a viral hit everywhere lately. No measurements needed...just add the ingredients to your liking and get to smashing!