Mix ingredients together to blend.
Pour over 2 pound cut of London broil.
Marinate 3 hours or overnight.
Broil over grill or in the oven.
For medium rare, broil about 15 minutes on each side in the oven.
If you are cooking on the outdoor grill, adjust the time according to the distance your rack is from the coals, 15 minutes on the first side and 10 minutes on the other side might produce the desired doneness.
Slice diagonally, very thin. Serves 6.
(The amount of marinade is enough for a large cut of steak.)
Stir together marinade.
Place London broil in marinade and cover.
Refrigerate overnight; turn meat at least once.
Broil on grill to desired doneness.
Combine oil, Worcestershire sauce, garlic, parsley, and spices.
Brush the steak with half of the mixture on both sides and broil or grill 7 minutes.
Turn, brush with the remaining mixture, and cook another 7 minutes.
Let stand 5 minutes before slicing.
Place steak in a gallon size sealable bag.
Add wine, garlic, pepper and rosemary.
Lightly massage marinade into meat.
Seal bag, squeezing out air; turn to coat steak.
Refrigerate overnight or up to 24 hours, turning bag occasionally.
Remove meat from refrigerator at least 30 minutes before broiling or grilling. Lift meat from marinade and discard marinade.
You can either broil or grill.
inutes prior to grilling. Apply Char Crust Roasted Garlic and Peppercorn
OUSE:
Sprinkle top of char with salt and pepper; cover
Combine the char sui sauce, peanut oil, honey and ginger in a large bowl. Add the lamb chops; turn to coat. Let stand for 10 mins.
Drain the lamb chops. Cook on a preheated grill or grill pan on medium-high heat until desired doneness.
grill pan or skillet over medium-high heat. Season arctic char
nd up to 12. Make char siu glaze: In a small
In large plastic food bag or 13 x 9 inch glass baking dish, blend recipe mix, oil and vinegar.
Add steak, turning to coat. Close bag, or cover, and marinate in refrigerator 30 minutes to 3 hours.
Remove meat from marinade, discarding marinade.
Grill or broil, turning occasionally, until desired doneness.
Slice meat thinly across the grain.
Coat pork with 2 tbsp char siu sauce. Chill for 10 mins to marinate.
Oil a grill pan and place over high heat. Cook pork to your liking. Let rest then slice.
Meanwhile, cover noodles with boiling water. Separate strands with a fork then drain.
Heat peanut oil in a wok over medium-high heat. Stir-fry broccolini and chilies until tender. Add noodles, remaining char siu sauce and 1 tbsp water. Stir-fry until hot.
Serve pork with stir-fried noodles.
luminum foil.
Season arctic char with salt, place in prepared
Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites.
Blend all remaining ingredients.
The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color.
Marinate for at least 3 and preferable 24 hours.
Broil or grill for 3-4 minutes on a side or until the pork is done through.
Place steaks on greased broiler pan.
Mix onion, lemon juice, salt, pepper and tarragon with melted butter.
Baste steaks with half the sauce, then broil 2 to 4 inches from heat.
When browned, turn over, and baste with remaining sauce.
Broil 10 minutes per inch.
Sprinkle with paprika, garnish with parsley.
br>3. Preheat an outdoor grill for high heat, and lightly
Pre-heat grill on high. Rub olive oil
he broiler or on the grill on high heat for 5
Mix all ingredients and pour over London Broil in a ziploc bag.
Marinade the meat in the refrigerator for at least 1 hour (or freeze at this point to thaw and cook later).
Heat a grill to medium high.
Grill for 10-12 minutes/side, depending upon thickness.
Let the meat rest for 5 minutes before slicing thinly across the grain.
Meanwhile, boil the remaining marinade for 5 minutes on the stovetop and serve over the London Broil.
arinade.
For steak, broil or grill over medium heat 6 to
n the bowl of an electric mixer fitted with a dough