Your Questions About London Broil Recipe

Maria asks…

What is a good recipe for london broil so it isnt tough?

kenspong answers:

Marinate it overnight in your favorite marinade….heat up your barbecue, wait until it’s good and hot, (gas grill)….throw it on and sear it on high for about 5 min….lower the heat to medium and cook on both sides and test with knife and fork looking inside until your desired redness….let it stand for 5 minutes before slicing so meat will retain it’s juices….cut on the bias as thin as you can. Also, buy top round, not bottom round…much more tender….

Sandra asks…

I need a recipe for London Broil. Every time I cook one, it is dry and has no taste.?

My family likes their meat more on the rare side.

kenspong answers:

I have this article, hope it helps.

London Broil – What it is and how to cook it

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 either Top Round Steak (or Top Round Roast) or Flank Steak.

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.

When I have a customer who requests a London Broil, I cut them a large Top Round Roast.

Now that we have that clarified, what is the cooking method that makes a London Broil?

The characteristics common to most London Broil Recipes call for:

Marinating the beef
Broiling the beef to medium rare in a oven or
Grilling the beef to medium rare in a bar-b-q grill
Slicing the finished dish thinly, across the grain, at a 45 degree angle
Sometimes it is stated before cooking to score the beef cut in a diamond pattern

That’s basically it. It is not a very unusual cooking method. The recipe first appeared in print in the U.S. In the early 1930’s, and consisted of marinated flank steak. Today the recipe more often calls for a Top Round Steak (or Top Round Roast).

Cooking Times and Temperatures for London Broil

Broil 3 inches from heating element for 5 to 6 minutes, flip the meat over (with tongs) and broil for another 5 to 6 minutes. This would be done rare to medium rare.

To Grill

Preheat the grill to high heat and grill for 10 to 15 minutes, turning the meat over at least once. 10 minutes would be rare and 15 minutes would be medium.

Paul asks…

how to make london broil. recipe and cooking?

i have never made it befor and i got some today but have no clue what to do with it! Thanks :))

kenspong answers:

London Broil
1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
1.In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
2.Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3.Preheat an outdoor grill for high heat, and lightly oil grate.
4.Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

London Broil
1 1/2 pounds top round, London Broil cut
1 tablespoon meat tenderizer
1/3 cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar
1.Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
2.In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
3.Preheat grill for hot heat.
4.Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

David asks…

Anyone have a crockpot recipe for london broil (flank steak) with minimal additional ingredients?

kenspong answers:

Put the london broil in the crock pot with one envelope of onion soup mix, and one can of cream of mushroom soup and let cook for about 8 hours. The meat will be tender and it will make it’s own gravy. This is a family favorite!

George asks…

Does anyone have a good recipe for London Broil?

kenspong answers:

The Brass Grill’s London Broil

1 C. Soy sauce
2 1/2 C. Teriyaki sauce
1 (16-oz.) bottle Coca-Cola
2 garlic cloves, minced
1/4 C. Chopped scallion
1/4 C. Diced gingerroot
2 fresh jalapenos, sliced
1 t. Crushed red pepper
1 flank steak, about 2 lbs.

In a large nonreactive container, combine soy sauce, teriyaki sauce, Coca-Cola, garlic, scallion, gingerroot, jalapenos and red pepper, and stir to combine.

Add flank steak, and turn to cover thoroughly with marinade. Cover and refrigerate for at least 4 hours, or up to overnight.

One hour before cooking, remove steak from refrigerator to allow it to come to room temperature.

Prepare charcoal or gas grill for direct heat cooking, or preheat broiler. With your hands, brush steak to remove any solid marinade ingredients that have stuck to the meat. Grill to desired degree of doneness, 4 to 5 minutes per side for rare or 5 to 6 minutes for medium-rare (further cooking will toughen this lean cut). Allow steak to rest for 10 minutes before slicing very thinly across the grain.

While flank steak is cooking and resting, place marinade in a saute pan over high heat. Bring to a boil and cook for 3 minutes or so. Reduce to a simmer and keep warm until serving. This sauce is very liquid but intense in flavor, so use sparingly.

Makes 6 servings.

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