What is the correct way to cook and serve a London Broil?

Question

You know; those huuuge hunks of meat you see at the market.

Answer 1

I season it with meat tenderizer, a little salt, black & red pepper and garlic powder. Brown it on top of the stove and then cover and bake it in a 325'F oven for about 1&!/2 to 2 hours. It comes out tender and makes a good gravy that I put on homemade creamed potatoes. Delicious!

Answer 2

We marinade it in lemon juice fresh garlic from a jar kosher salt and parsley add some oil 1-3 hrs in the fridge grill it putting the garlic and parsley on when you flip it cook to med rare or rare let rest for 5-8 min and the key is cutting it across the grain

Answer 3

Grant's London Broil With Barbecue Rub Ala Pitts

Serving Size: 4
Categories: Beef

1 tablespoon Lemon pepper
1 tablespoon Garlic powder
1/2 teaspoon Pepper ; black fresh Ground
1/4 teaspoon Cayenne pepper or to Taste
1/4 teaspoon Paprika
3 pounds London broil ; 2" thick

Combine spices in a shallow pan large enough to hold London Broil. Coat
entire broil with rub mixture and cover pan with plastic wrap. Set aside at
room temperture for approximately 2-3 hours or refrigerate overnight. Meat
will look wet. Pat dry but don't remove rub. Pre-heat gas grill on HIGH for
10 minutes. Reduce heat to MEDIUM and place meat on center of grill. Close
cover and grill for 10-15 minutes; turn meat over and grill for an
additional 10-15 minutes for medium-rare. Use tongs. Don't pierce meat with
fork, so as to retain jucies. For conventional charcoal grilling, start
coals and let burn down to a light grey. Place rack approximately 6 inches
from coals. Proceed as above.


Per Serving (excluding unknown items): 9 Calories; trace Fat (5.1% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat




London Broil

Serving Size: 1
Categories: Beef

1/2 cup Olive oil
1 tablespoon Lemon juice
1/2 cup Red wine
3 Garlic cloves ; smashed
1 tablespoon Salt
1 teaspoon Coarse-cracked black pepper
1/2 pound Flank steak

In a nonreactive bowl large enough to fit flank steak combine oil, lemon
juice, wine, garlic, salt and pepper. Add flank steak and marinate 4 hours,
turning once after 2 hours. Drain flank steak, pat dry and place on a
broiler pan. Broil under preheated broiler, 10 minutes per side, until
well-browned. Transfer to cutting board and slice against the grain. Save
leftovers for sandwiches.
Yield: 6 serving





London Broil

Serving Size: 6

2 pounds Flank Steak
1 Garlic Clove
1 cup Oil
1/2 cup Vinegar
1 teaspoon Salt
1/4 teaspoon Pepper
2 teaspoons Dry Mustard
2 teaspoons Worcestershire Sauce
1 dash Cayenne
1 dr Tabasco Sauce

Remove excess fat from steak then score on both sides. Place all the
ingredients in a shallow pan. Place steak in pan, then turn over. Marinate
at least 3 hours or overnight, turning several times. Place steak on
broiler 3 inches from heat source. Broil each side 4 minutes. Slice thinly
across grain diagonally.


Per Serving (excluding unknown items): 599 Calories; 52g Fat (78.7% calories
from fat); 30g Protein; 2g Carbohydrate; trace Dietary Fiber; 77mg
Cholesterol; 489mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0
Vegetable; 8 Fat; 0 Other Carbohydrates.




London Broil With Butter Sauce

Serving Size: 4

1 Flank steak ; 2 lb.
3 tablespoons Lemon juice
1 tablespoon Olive oil
1/4 cup Soft butter
1/2 teaspoon Salt
1/8 teaspoon Coarse pepper
1/4 teaspoon Worcestershire sauce


Have butcher skin steak and score lightly. Rinse and dry quickly. Trim
excess fat. Place steak in non-metallic container and rub it well all over
with fresh lemon juice and then olive oil. Refrigerate for 3 hours. Preheat
broiler. Place cookie tin under flame until it is hot. Put steak on hot
buttered tin 2 inches from flame. Broil 5 minutes; turn and broil 3 minutes
Combine butter, pepper, salt, and Worcestershire sauce. Keep warm until
steak is done. Spread sauce on steak. Carve on diagonal into thin slices




London Broil With Hunter's Sauce

Serving Size: 4

2 pounds Flank steak
2 tablespoon Oil
3 tablespoon Butter or margarine
3 tablespoon Finely chopped parsely
Salt to taste
Pepper to taste

-HUNTER'S SAUCE-
1/3 pound Mushrooms ; sliced
1 tablespoon Finely chopped shallots
1 tablespoon Butter or margarine
1/3 cup Dry white wine
1/2 cup Chopped peeled fresh or
can Tomatoes
1/2 cup Beef broth
1/2 teaspoon Chopped fresh tarragon OR
1/4 teaspoon Dried tarragon
1 teaspoon Cornstarch or arrowroot
Blended with 2 Teaspoon
Water
Salt to taste
Pepper to taste

Preheat broiler rack with broiler set on high. Rub steak on both sides
with oil; sprinkle with salt and generously with pepper. Place on broiler
rack 4 to 5 inches from heat source 3-4 minutes; turn meat. Broil 3-5
minutes longer, depending on desired doneness. Transfer to hot platter and
dot with butter. Let stand in warm place about 5 minutes to redistribute
internal juices. (Juices will accumulate on platter as steak stands. Add
these to Hunter's Sauce.) Sprinkle steak with parsley. Carve diagonally.
Serve with Hunter's Sauce. HUNTER'S SAUCE : In saucepan cook mushrooms,
shallots, salt and pepper in butter about 10 minutes. Add wine; cook
briefly over high heat. Add tomatoes, broth and tarragon. Cook, stirring
occasionally, 5 minutes. Stir cornstarch into sauce. Cook and stir until
thickened.




Seasoned London Broil


1 envelope Good Seasons Salad Dressing Mix ; any flavor
2 tablespoon dry white wine, lemon juice or water
2 tablespoon vegetable oil
1 beef flank steak - (1 1/2 to 2 lbs)


Mix salad dressing mix, wine and oil. Score steak on both sides, being
careful not to cut more than 1/8-inch deep.
Place steak on rack of broiler pan. Spread both sides of steak with salad
dressing mixture. Let stand 30 minutes.
Broil 2 to 3 inches from heat 3 minutes on each side or to desired doneness.
With knife slanted, carve steak across grain into thin slices.

This recipe yields 4 to 6 servings.

Variation: Substitute 2-lb. sirloin steak, 8 pork chops, 8 to 10 lamb chops
6 to 8 lb. pork roast or whole leg of lamb, 2 1/2 lbs chicken pieces or 2
lbs. fish fillets or ground beef patties for flank steak. Brush with salad
dressing mixture before baking or broiling.

Variation: Place Seasoned London Broil on greased grill over hot coals.
Grill 5 minutes on each side or to desired doneness.

Variation: Substitute 2 1/2 lbs. chicken pieces for steak. Bake chicken at
350 degrees for 45 minutes or until cooked through. Broil 10 minutes for
additional browning, if desired.






Superb London Broil

Serving Size: 1
Categories: Beef


1/2 cup Steak sauce
2 tablespoon Lemon juice
1 large Onion ; peeled and thinly sliced
2 medium Garlic cloves ; peeled and Finely minced
1/2 pound Flank ; round or shoulder steak
Coarse salt and black
Pepper to taste

In a shallow glass pan, combine steak sauce, lemon juice, onion and
garlic. Add steak, turn to coat and marinate for 1 hour. Preheat broiler
Remove steak from marinade, season with salt and pepper and place on rack
in broiler pan. Set 6 inches under broiler, and broil until desired
doneness (10 to 15 minutes for medium), basting often and turning once.