Best London Broil With Soy Citrus Mayonnaise Recipes

LONDON BROIL WITH SOY CITRUS MAYONNAISE

Steps:

• Combine all ingredients except mayonnaise and 1 tablespoon of olive oil in a 1-quart heavy duty sealable plastic bag.
• Press out air.
• Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours but no more than 8.
• Transfer steak to a plate and pour 2 tablespoons of marinade into a 1 quart saucepan.
• Bring steak to room temperature about 30 minutes.
• Heat remaining tablespoon oil in a 12 inch skillet over moderately high heat until hot but not smoking.
• Cook steak uncovered until underside is browned, about 5 minutes.
• Turn steak over, then reduce heat to moderately low and cover skillet.
• Continue cooking until thermometer inserted horizontally 2 inches into center of steak reaches 120°F, about 10-12 minutes.
• Transfer to a cutting board and let rest at least 15 minutes.
• While steak cooks and stands, bring marinade in saucepan to a boil, then poor into a bowl and cool.
• Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
• Cut steak across the grain into very thin slices and transfer to a platter and drizzle with any juices that accumulated on cutting board. serve at room temperature with mayonnaise.

LEMON-MARINATED LONDON BROIL

Steps:

• Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.