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Started By
Message
What do y'all do with London Broil?
Posted on 8/12/14 at 7:13 pm
Posted on 8/12/14 at 7:13 pm
I have this big arse London Broil I bought for no readily ascertainable reason. It just looks like a huge, unmarbled steak.
ETA: I remember my grandmother used to cook it when I was a kid and that I liked it, but I was like 6 so I don't even remember what was in it.
ETA: I remember my grandmother used to cook it when I was a kid and that I liked it, but I was like 6 so I don't even remember what was in it.
This post was edited on 8/12/14 at 7:16 pm
10
Posted on 8/12/14 at 7:23 pm to FT
Season well with salt and pepper and cook as you would a big sirloin steak on a grill or cast iron skillet.
Do not cook past medium rare. Let rest and slice thin against the grain. I grew up eating them and they have great flavor but you over cook it you are done.
Do not cook past medium rare. Let rest and slice thin against the grain. I grew up eating them and they have great flavor but you over cook it you are done.
Posted on 8/12/14 at 7:28 pm to Martini
Against the grain? I mean, so at an angle is what you're referring to, right?
Posted on 8/12/14 at 7:43 pm to FT
Posted on 8/12/14 at 7:58 pm to FT
I broil it, just like the name suggests. Martini's right. If you cook it in any manner that you'd cook a steak, you'd better make damned sure you don't let it even sniff the hot side of medium rare or your jaws are going to hate you. Slice across the grain, also as suggested.
It was always a good mid-week "season and toss under the broiler" kind of meal. The thing's huge, so I would cut it in half and eat the first half of that blicky broiled the first night and throw the second half into the freezer until almost frozen so I could get it sliced razor thin (again, across the grain). The next night, I'd slice up some onions and bell peppers real thin and cook it all up for cheesesteaks the next night.
It was always a good mid-week "season and toss under the broiler" kind of meal. The thing's huge, so I would cut it in half and eat the first half of that blicky broiled the first night and throw the second half into the freezer until almost frozen so I could get it sliced razor thin (again, across the grain). The next night, I'd slice up some onions and bell peppers real thin and cook it all up for cheesesteaks the next night.
This post was edited on 8/12/14 at 8:02 pm
Posted on 8/12/14 at 8:08 pm to FT
Sear it for steak fajitas
Posted on 8/12/14 at 8:53 pm to FT
quote:
What do y'all do with London Broil?
Eat it.
London Broil is the name of the dish. It's not the name of the cut of beef. The cut of beef is flank steak. In other words, London Broil is a dish made by grilling marinated flank steak and then thinly slicing it (at approximately a 30 degree angle) across the grain.
Posted on 8/12/14 at 9:40 pm to FT
Sear in cast iron skillet and slice thin
Posted on 8/13/14 at 6:09 am to Langland
quote:
London Broil is the name of the dish. It's not the name of the cut of beef. The cut of beef is flank steak
Yea, kinda. Some grocery stores sell a piece of meat now called a London Broil. It's just a big flank steak like you said. But they don't call it that. They call it a London Broil.
Posted on 8/13/14 at 8:39 am to LSUballs
quote:This. The butcher my granny went to sold the cut as a "London Broil".
Yea, kinda. Some grocery stores sell a piece of meat now called a London Broil. It's just a big flank steak like you said. But they don't call it that. They call it a London Broil.
Posted on 8/13/14 at 8:59 am to FT
Should I try the reverse sear thing on this?
Posted on 8/13/14 at 9:10 am to FT
That cut of meat begs for a marinade. This is a good one:
London Broil Marinade
4 Garlic Cloves chopped
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
3 Tbs Lemon Juice
2-3 Tablespoons Dijon Mustard
2 Tbs Worcestershire Sauce
1.5 Tbs Soy Sauce
1 tsp Oregano
1 tsp Thyme
1 tsp Basil
Salt & Pepper (to taste)
1. Mix together all ingredients in small bowl. Pour over London Broil in ziploc bag or foodsaver bag. Marinate for at least 24 hours for best flavor.
2. You can either grill the meat (basting often with marinade) or you can Broil it in the oven-- I broiled mine on high in a pyrex dish WITH the marinade for 10 minutes on each side and it came out perfect.
Yield: enough for (1) 2-3 pound piece of meat
London Broil Marinade
4 Garlic Cloves chopped
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
3 Tbs Lemon Juice
2-3 Tablespoons Dijon Mustard
2 Tbs Worcestershire Sauce
1.5 Tbs Soy Sauce
1 tsp Oregano
1 tsp Thyme
1 tsp Basil
Salt & Pepper (to taste)
1. Mix together all ingredients in small bowl. Pour over London Broil in ziploc bag or foodsaver bag. Marinate for at least 24 hours for best flavor.
2. You can either grill the meat (basting often with marinade) or you can Broil it in the oven-- I broiled mine on high in a pyrex dish WITH the marinade for 10 minutes on each side and it came out perfect.
Yield: enough for (1) 2-3 pound piece of meat
Posted on 8/13/14 at 11:49 am to FT
quote:
What do y'all do with London Broil?
Buy a thick ribeye instead. My personal preference. You can cook it the same way and it's more tender and has better flavor (IMO).
Posted on 8/15/14 at 3:54 pm to FT
Marinate with your marinade of choice. Throw on smoker indirect heat for 1.5 hours. Reverse sear 5 minutes each side. Let rest in aluminum foil for 1 hour. Slice thin against grain. Enjoy! You're welcome! 
Posted on 8/15/14 at 3:56 pm to FT
Let's see the pics where you ruined this thing.
Posted on 8/15/14 at 4:05 pm to KosmoCramer
You can frick right off, sir. 
Posted on 8/15/14 at 4:24 pm to FT
You got what you deserved cooking meat without a thermometer.
Posted on 8/15/14 at 4:26 pm to KosmoCramer
quote:
Let's see the pics where you ruined this thing.
THIS
I died when I read your post last night. Hilarious.
Posted on 8/15/14 at 4:28 pm to Matisyeezy
quote:Mine?
I died when I read your post last night. Hilarious.
Posted on 8/15/14 at 4:40 pm to FT
Didnt you post last night you had left it in the oven too long? I may be remembering incorrectly.
I had too much of the sauce last night...
I had too much of the sauce last night...
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