Please help! How do I cook London Broil roast?

Question

Do I cook it like a regular pot roast? Should I add any particular seasonings or marinades to it?

Answer 1

I have found that the best way to do a london broil is to marinate 1st for a couple of hours. A mixture of beef broth, red wine (small amount) and a bunch of spices like garlic, thyme, rosemary, salt and paper or just use montrael seasoning.

For a medium to medium rare CENTER (sides will be more done) put the roast in the broiler or on the grill for 5-7 minutes on each side just like cooking a big steak. When done, make sure to let meat rest for 5-10 minutes for juices to redistribute and VERY IMPORTANT...cut meat on a 45 degree angle NOT straight up and down. You will end up with much thinner more tender slices. TASTY!!! May I suggest adding sauteed onions and portabella's to the finished product?

Answer 2

First off, don't panic. Going into cooking panicked will automatically make it burnt or raw generally. Here is the closest thing to what I do that I could find on the net:

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


read on that site that it is a method NOT a kind of meat which most do NOT know. Check their cutting guides and whatnot too. www.askthemeatman.com is a great site for LOTS of info. GOOD LUCK!!!

Answer 3

Broil it, like the name says...lol slice thin across the grain.. like you would a loaf of bread.. should take about 10 minutes on each side for very rare.. adjust according to degree of doneness desired.. these are very good! They don't require seasoning, but garlic powder, salt an pepper work well. Do not slice into it to determine doneness.. this lets out all the juices and can make it tough..
you can also marinade - I use half cup oil, half cup soy sauce, garlic. seal in a ziploc, flip the bag occasionally to get both sides, marinade for four hours.

Answer 4

"London Broil" - 6 to 8 servings

1 tbsp. butter or margarine
2 medium onions; thinly sliced
1/4 tsp. salt
2 tbsp. salad oil
1 tsp. lemon juice
2 cloves garlic; crushed
1/2 tsp. salt
1/4 tsp. pepper
2 lb. high-quality flank steak, scored (cut lightly in crisscross pattern)

Melt butter in skillet. Add onions and the 1/4 tsp. salt; cook and stir until onions are tender. Keep warm over low heat.
Stir together salad oil, lemon juice, garlic, 1/2 tsp. of the salt and the pepper; brush on top side of meat. Set oven control at broil and/or 550*. Broil meat 2-3" from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil 5 minutes longer.
Cut meat across grain at a slanted angle into thin slices; serve with onions.

Answer 5

Best suggestion is to smear the meat with Dijon or yellow mustard after seasoning. It seals the meat and keeps it tender on the inside. Cooking temperature depends on how rare you want to serve it - the rarer the higher the oven temperature.