London Broil?

Question

We already put italian dressing and garlic on it. What is the best way to cook it....we want it tender. But we dont have a grill. And is there anything else we can put on it ?

Answer 1

I have always heard to slice london broil on the diagonal to be more tender.

Answer 2

London Broil with Blue Cheese Dressing:

Try using a Griddle or a frying pan istead of the grill or pop it in a oven for 10 mins. Here is another reciepe you could use next time..even if you don't like blue cheese, in this form it will taste delicious.
Hope this helps...enjoy!!


INGREDIENTS
3 tablespoons crumbled blue cheese
2 tablespoons butter, softened
1 teaspoon fresh chives
1 tablespoon coarsely ground black pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 (2 pound) beef flank steak
2 tablespoons olive oil, divided
DIRECTIONS
Preheat the grill for low heat.
In a bowl, mix the blue cheese, butter, and chives. Set aside. In a separate bowl, mix the black pepper, garlic salt, onion powder, and cayenne pepper.
Rub the steak with olive oil. Coat both sides of the meat with the spice mixture, and rub in by hand or press with a spatula.
Lightly oil the grill grate. Place meat on the grill, and cook 10 to 15 minutes per side, or to desired doneness. Grill to rare or medium rare for best flavor. Remove from grill, and slice lengthwise into thin strips. Top with a large dollop of blue cheese butter, and serve

Answer 3

"London Broil" used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it quickly on medium high to high heat, cook it only to medium rare, and then slice it thinly on the diagonal. The term has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round.

My mother has a method for pan-frying her steak which she calls London Broil, which does not involve marinating. The steaks we use are usually an inch thick. For the steak pictured however, we picked up a thick Prime London Broil cut from the local butcher.

Do you have a favorite way to prepare London Broil? Tell us about it in the comments.

2 lb top round cut of steak or flank steak
Dry mustard
Salt
Pepper
Butter, softened to room temperature

1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Rub dry mustard into both sides of the steak. Add salt and freshly ground pepper. Use a meat pounder to even out the thickness of the steak if necessary.


Cut away any tough connective tissue on the surface of the steak.

2 Heat a large, cast iron skillet to medium high heat. Rub soft butter over both sides of the steak and place in pan. Let cook for 2-3 minutes on each side, check before flipping to make sure it has nicely browned.

At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice, it's done. Mom uses a finger pressure method to test for doneness that I don't really understand, but most experienced cooks use. Personally, I don't cook steak enough to retain that method in my brain, so I use the cut-and-peek approach.

3 If you have a thicker steak, as we did in the steak pictured, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.

You want to cook the steak only to medium rare, as cooking it further will make it more tough.

4 Slice the steak thinly, against the grain, on a diagonal.

Serves 4.

Answer 4

After scraping the garlic off (burnt garlic is very bitter), put it under the broiler for 5-7 minutes each side, then let it rest for 5 - 10 minutes under foil after you remove it from the oven (this will allow the juices to settle and they won't run everywhere when you slice it up). It sounds like you don't need a thing else on it at all!
What time is supper and what can I bring?

Answer 5

My favorite thing to do with a London Broil is to marinate it overnight in soy sauce, brown sugar and pineapple juice. You can then cook it in the oven if you don't have a grill. It sounds kind of strange, but it's really great with the beef. I got the recipe from a great steakhouse here in Atlanta and it's one of my favorites!

Answer 6

get your griddle or pan very hot, alittle olive oil and sear all sides quickly, then put on a tray and cook at 325 for about 15 minutes, depending on thickness, always cut across the grain, not with it,

www.foodtv.com, Tyler Florence