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The London Grill on the grill is probably the favorite of many food lovers.Here are some tips and recipes for grilled delicious London roasted steak.Contrary to its name, the London scones are not linked to London, but are actually a North American cuisine that is often mistaken for meat.
This recipe was first used in the 1930 s in the United States.Today, all kinds of meat are being used throughout the mainland.One of them is the Canadian London scones, which are minced meat cakes wrapped in a flank or round steak, or a London scones, in which ground and seasoned veal are rolled in a flank steak.
Sometimes bacon is used between a meat bag and a ground filling.American London barbecue is usually prepared with a muscle cut called flank meat.The outdoor chef's favorite is the London scones on the grill-Out of many American families.
This recipe is called "roast" because the meat is cooked directly heated, however, it is not known why "London" is used in its name.The most important part of the preparation of the baked London scones is the cutting of meat and how it is prepared for cooking rather than grilling.Although flank meat and skirt steak are traditionally used, any cut meat can be used for preparation.
However, the hip incision (round top) is also used, and sometimes the top waist muscle incision (top waist) and the shoulder incision are also used.The flank and skirt meat are cheaper compared to the top round and top Sharang.You can buy a London barbecue-the-Supermarket shelves, or buy from a local butcher's shop.
Meat should be 1-2-Inch thick, trim all external fat.Preparations include making the meat soft by soaking before cooking on the grill.Once ready, the steak will be sliced diagonally at a 45 ° angle.
Preparations before the barbecue are crucial.To prepare London scones for cooking, the flank meat is first smashed, stabbed or penetrated (this is done to ensure that the meat is tender and delicious after cooking) with a knife or fork on both sides, then marinate 6-Stay in the fridge for 8 hours or overnight (the longer the time tastes better ).The marinade can be homemade, such as lemon juice, tomato juice, vinegar and wine, and can also be purchased from a local grocery store.
If you don't have enough time, you can mash the meat with a tender mallet before cooking, instead of marinating.You have two options for barbecue in London.You can use a gas grill or a charcoal grill.
The grill needs to be heated to ensure that the internal steak is cooked without external meat burning.In the case of a gas grill, heat at a high temperature and then reduce the flame to a medium temperature for cooking.If you are using a charcoal grill, let the coal burn to white.
To get the smell of smoke, you can use small pieces of wood soaked in water.-Put the meat on the grill.-Cook 5-10 minutes each.During the barbecue, remember to turn over multiple times so that it doesn't burn and it doesn't cook as needed.-Don't overcook the steak because it's thin (fat-free), as it gets tough and chewy.
-Torch reduction-While cooking the London grilled fish, pick it up with the help of pliers and let the excess marinade drop into the pan before placing it on the grid.-To check if the meat is tender, use a fork or knife.-If you have a meat thermometer, check if the internal temperature has reached 145f.
-In order to get the fully cooked London scones, pull the meat off the grill when it is not fully cooked, as it will continue to cook for a while before it starts to cool down.-The steak is placed aside before cutting the grain, and it can also ensure that it absorbs its own juice.: 1 -3 --Choose meat that is not entirely red, sprinkle the right amount of pepper and add chopped garlic.
-Rub in the seasoning.
-Pick up the knife, cut the steak without cutting it, and fill the sliced garlic clove into the wellspaced slits.-Place the meat in the pan, place the fragrant leaves of the scorpion on the pan, and pour them into the sun sauce and olive oil.Please note that the steak is covered in four weeks with marinade.
-Cold storage 6-For best results, 8 hours or overnight.You will need to check every few hours to make sure it is covered with marinade.-When needed, sprinkle the juice back onto the steak with a spoon.
-After the steak is marinated, put it on a hot grill.Cook 2 per side-3 minutes until cooked on both sides so the steak can keep the juice.-After completion, reduce the heat and continue cooking.
Wipe the meat and keep it moist.
-Check whether the steak is cooked by cutting the meat or piercing it with a fork.-As mentioned earlier, when the steaks are made a little less than expected, take them off the grill.-Let them cool and absorb the juice themselves.
-Delicious London barbecue is available here.-Don't throw away the rest of the juice;Put the spoon on the steak after serving.: 2 pounds, 1-3 tbsp.½ tsp.-Take a bowl and mix the onions with other marinades.
-Put the steak in the pan and pour the marinade over.Refrigerator overnight-Occasionally, turn the steaks over and let them soak the marinade in unison on both sides.-Take it out of the fridge and put it aside.
-Roast steak on a gas or charcoal grill.
-Arrange the remaining onion corners and asparagus around the steak (baked on skewers earlier ).Once in a while, go over steak and vegetables.-Grilled 17-meatThe medium rare (145f) to medium (F) time on the meat thermometer is 21 minutes.
-9-BBQ vegetables12 minutes or until they are crispy.-Vegetables and 3 tablespoons.A bowl of wine sauce.-Cut the flank steak on the grain into thin slices.If the meat is round, slice it horizontally.
-Season with salt and pepper.
-Serve vegetables for London barbecue.
-Take a big bowl.
Mix the beer with the BBQ sauce and add salt and pepper.However, use a large zipper if you want to avoid cleaning up the messLock the bag for marinade.This will also prevent the smell of marinade from spreading in the refrigerator.
-Marinate the steak, spread it evenly on both sides, and refrigerate for the night.Open the grill and let it heat up.-Use vegetable oil cooking oil spray to grease the grill.This is a must as it prevents the steak from sticking to the grill.
-Now put the steak on the grill.
Make sure the grill is hot when placing the steak, otherwise the steak will be half leftCook them hard and chewy.-Let the steak bake on the grill for about 10-15 minutes.Turn them over once.If you want the steak to be more delicious when serving, don't turn it over often.
-Put the steak on one side-7 minutes at room temperatureThis will bring the taste of the steak to the core and make it more delicious.-Cut the steak into thin strips and serve your London scones.The secret of knowing how to cook a London barbecue on a grill is the choice of meat.
If the cut meat is thick, the cooking time will be longer, which will increase the toughness of the meat.About making the taste buds itchy, you can try the taste and make homemade marinade recipes.The cooking time will vary depending on your taste.
Ideally, the London barbecue tastes the best when cooked in medium rare!