One of the mysteries of the English language finally explained.
verb[with object]North American
Grill (food, especially meat) on a rack over charcoal.‘charbroiled steak’
brown, crisp, crisp up, grill, barbecue, bake, singe, searView synonyms
- ‘Chef Michael Cortez whipped up a major dinner of beef fajitas with guacamole, chicken and cheese quesadillas, Spanish rice and charbroiled shrimp.’
- ‘The intake of charbroiled meat, roasted fish, and shellfish did not correlate statistically.’
- ‘Their food comes in two varieties - charbroiled and fried!’
- ‘I keep reading that charbroiled meat is bad for you.’
- ‘The steam table featured various choices, but I decided to go with the Joojeh Kebab - charbroiled chicken, served with potato and rice or half rice and half salad, which I went with.’
- ‘The familiar blue A-frame roof remains, but there are also touches more conducive to evening dining, including softer lighting and new menu items such as portobello pot roast and charbroiled Atlantic salmon.’
- ‘Naturally the couscous came with Beef Kebab (skewers of chunks of charbroiled Australian beef fillet marinated in Moroccan spices) accompanied by Harissa, a hot sauce made from red peppers and Tunisian spices.’
- ‘For example, corn and charbroiled beef, popular among Hispanic cultures, interfere with how a drug affects the body.’
- ‘In this case, it's got not one, but two charbroiled patties, topped with no less than four strips of crispy bacon, three slices of American cheese, and some mayonnaise - all on a buttered, toasted, sesame seed bun.’
- ‘The adults' menu may feature grilled shrimp, charbroiled chicken, sautéed vegetables, and salads galore.’
- ‘We received our food in good time, but my steak was charbroiled, which it shouldn't be for being medium.’
- ‘Have you tried our half pound pub burger or charbroiled marinated chicken sandwich?’
- ‘More than just a piece of charbroiled protein, beef is also a major source of iron and zinc, two crucial muscle-building nutrients.’
- ‘This local favorite specializes in charbroiled fresh fish.’
1950s: blend of charcoal and broil.
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