London Broil
Robert Guerrero 
Okay, I bought one because it was a pretty good deal but I've never cooked one before. I have had it before and it was very good. Needs a ton of marinating right? Anyone got good recipes for one?
| by Anonymous | reply 17 | September 25, 2020 10:29 PM |
This recipe is simple and delicious. The only caveat is a two hour marinate, but it's worth it if you've got two hours to spare before dinner. Next time buy it the night before you plan to make it, giving you even more marinating time which doubles the delicious factor.
Offsite Link| by Anonymous | reply 1 | June 25, 2015 10:36 PM |
A London Broil is the name of a cut of beef that is rather tough. I believe it's a "top round". It's marinated then broiled and thinly sliced.
Have no idea how it got its name.
| by Anonymous | reply 3 | June 25, 2015 10:41 PM |
I get it from local deli sometimes but not when it is extra bloody.
It goes great with horseradish.
| by Anonymous | reply 4 | June 25, 2015 10:45 PM |
After marinating I make fajitas. I also used to make steak sandwiches. I chop it in the food processor and add cheese, onions, mushrooms, peppers on a hoagie roll. Its good for a steak caesar salad
| by Anonymous | reply 5 | June 25, 2015 11:46 PM |
It's "tough" only because it's lean. Marinated and cooked on the barbecue -- divine!
| by Anonymous | reply 6 | June 25, 2015 11:50 PM |
Yum. One of my very favorites. I like to marinate the night before. If i don't feel like making a marinade I will use bottled salad dressing or Worcestershire sauce.
| by Anonymous | reply 8 | June 26, 2015 1:32 AM |
The key to serving a London broil is the way you slice it. Instead of up and down, you have to slice it as diagonally as you can. Called slicing against the grain, it will further help the meat to be tender and not so chewy.
| by Anonymous | reply 9 | July 1, 2015 1:56 PM |
I think my grandmother used to slice it raw, then pound it with a meat tenderizer.
| by Anonymous | reply 10 | July 1, 2015 2:02 PM |
Agreed on the slicing, you need to slice both against the grain (which means 90 degrees across the threads of the beef) AND you also need to angle your knife at approximately a 45 degree angle while doing so (called cutting on the bias) This cuts through the meat cells, tenderizing them tremendously and releases more juice so it doesn't seem dry. See the video.
Offsite Link| by Anonymous | reply 11 | July 1, 2015 2:32 PM |
Worcestershire sauce, lemon juice, some soy sauce, a tad bit of canola oil, and maybe some Dijon mustard. Marinate for 3-4 hours. Grill to medium-rare to medium. But not well done. Enjoy.
| by Anonymous | reply 12 | July 1, 2015 3:31 PM |
My grandmother always browned it good in a dutch oven, then braised it with wine and maybe some stock, seasoning, etc. After about an hour and a half she removed it, sliced it against the grain, then put it back in the pot and let it cook another half hour/hour. She added a jar of brown gravy at this point, too. Sooo good with some mashed potatoes.
| by Anonymous | reply 13 | July 1, 2015 6:11 PM |
My mother marinates it in wine. It's fantastic.
| by Anonymous | reply 14 | July 1, 2015 6:29 PM |
Also, slice it very thin.
R13, that's more like a pot roast than a steak, which London broil is supposed to be. London broil should be broiled or grilled for just five or sex minutes per side depending on how hot your grill is.
| by Anonymous | reply 15 | July 1, 2015 6:44 PM |
Everyone please F&F the 2015 Bump Troll.
| by Anonymous | reply 17 | September 25, 2020 10:29 PM |
