Your Questions About London Broil

Michael asks…

How long do I cook London Broil?

I have a 2 lb Beef Top Round London Broil that I am going to marinate in A1 Steakhouse marinade sauce.

I dont have a grill so Im cooking it in the oven. Do I broil it or bake it? What temp do I cook it at and for how long?

Thanks in advance =)

Pip answers:

Broil it. That should be the highest temperature your oven can handle. For a steak that is about 1 inch thick, I would recommend broiling for 5-7 minutes on each side (seven first side and five second side) for medium. Add more time if your steak is thicker or if you like it more well done.

Betty asks…

How do I cook a London Broil?

I have a recipe for London Broil that includes Lipton Soup Mix and cream of mushroom soup. Should I marinade the London broil in the soup mix? Or should I just put the soup mix over the London Broil before i’m about to cook it?
Does anyone have another recipe for baking a London Broil? This is my first time and I want to make sure it comes out good.

Pip answers:

Let’s get it straight, London Broil is a Cooking Method –
NOT a cut of beef!!

But, many grocery store meat departments and butcher shops sell a cut of beef labeled London Broil.
What cut of beef is it usually?

It is usually Top Round Roast.

Most often it is a Top Round Roast. Often I have seen recipes calling for a London Broil using a Top Round Steak – posted as a 2 inch thick, 5 to 6 lb. Steak!!
This is not a Top Round Steak, but a Top Round Roast.

London Broil
This recipe works equally well with Chateaubriand ( also known as Beef Tenderloin), provided you like your meat rare. Serve it with Béarnaise Sauce.

1 3 lb. Beef top round roast
1 1/2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper

1. Heat oven to 425 degrees F. Place beef in a jelly-roll pan. Rub with oil, salt and pepper. Insert a meat thermometer. Roast 30 to 35 minutes for medium-rare doneness. Thermometer should register 125 degrees F.

2. Transfer to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.

Servings: 8
Bake/Cook time: 30 minutes

John asks…

Does anyone have a London broil recipe that uses ginger in the recipe?

We had a London broil once that I’m sure used ginger, and red wine vinegar and soy, but I can’t find the exact recipe anywhere. If you have this recipe, please share it. Thanks.

Pip answers:

Ginger-Soy London Broil

Makes 4 servings


1 piece (2 inches) fresh ginger, peeled and thinly sliced
1/2 red onion, cut into 1-inch chunks
4 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro or flat-leaf parsley
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil
1/2 teaspoon black pepper

1 beef top round steak, cut 1-1/4 to 1-1/2 inches thick, or 1 beef flank steak (1-1/2 to 2 pounds)


Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.

Remove the steak from the marinade and drain well.

Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired.

(This isn’t absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)

Transfer the steak to a cutting board and let rest for 5 minutes.

Using a sharp knife, carve it into broad thin slices, holding the knife blade at a 45-degree angle to the top of the meat.

Serve at once.

Robert asks…

What’s the best way to marinate and grill London Broil?

I know London Broil is an inexpensive cut of meat. But I want it to taste luxurious and expensive. I want it tender and juicy with beautiful grill marks. What ideas do you have?

Pip answers:

London Broil is actually a great cut of beef if you handle it properly.
Before you put it on the grill, allow it to come to room temperature.
Make sure your grill is at the proper temperature before putting the steak on to cook.
After grilling, let it sit on a plate or platter for 10 or 15 minutes before cutting. This will allow the juices to return to the beef.
To marinate, you want an acid to tenderize. I like to use a combination of olive oil, red wine, Worcestershire sauce, hot sauce, lots of freshly ground black pepper. And garlic. I use this same combination to marinate mushrooms to be grilled along with the steak.
Grilled Grape Tomatoes would be beautiful and my favorite thing to put on steak is bleu cheese butter….equal parts bleu cheese and real butter with a dash of Worcestershire!
Hope this helps!

Nancy asks…

What is a good London Broil recipe?

I have a 2.61 pound London Broil in the freezer. Any advice on how to cook it? I was thinking I’d broil it in the oven since I don’t have a grill. Should I broil it while it is still frozen? Any advice is welcome. Thanks in advance!!

Pip answers:

This is good and easy. Since yours weighs a little more, just use a bit extra of each ingredient.

Sweet and Spicy London Broil

1 flank steak (about 1 3/4 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.
Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

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