How do you cook a london broil??

Question

I have 2 big london broil steaks
How do I cook it?

Answer 1

London Broil
1 lb beef flank steak, get the best you can find
2 medium onions, thinly sliced
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed

Cut both sides of steak in a diamond pattern, 1/8 inch deep.
Cook and stir onions and 1/4 salt in butter until onions are tender. Keep this mixture warm. Mix remaining ingredients; brush half on one side of the beef. Broil 3 inches from heat for 5 minutes. Turn and brush with remaining oil mixture.
Broil 5 more minutes. Cut across grain in thin slices. Serve with onions.

Answer 2

if you can marinate it first- you'll get better results
london broil is a tough piece of meat....the longer
you can marinate it, the better,

then, grill it or broil it in the oven- not too long
maybe 7-10 minutes on both sides

Answer 3

Go to the internet. I'll warn you - don't plan on broiling them, in spite of the name - get really tough.

Answer 4

Here is a website with lots of different recipes for London Broil

http://www.cooks.com/rec/search/0,1-0,london_broil,FF.html

Answer 5

Here are a few ideas..

http://allrecipes.com/Search/Recipes.aspx?q1=london+broil&Submit1=Search

Bert

Answer 6

ask Fergie to fry them on London Bridge , using London Forces' theory...

Answer 7

Those are the only steaks we buy and we grill them like any other steak! We do poke them good with forks first and use tenderisor on them. We baste them while grilling with butter that has garlic & salt & pepper & liquid smoke in it. YUMMY!

Answer 8

broil them

Answer 9

London Broil For a Charcoal Grill
The Problem: Using a simple grilling technique on a large, tough (and therefore inexpensive) steak can turn the meat into gray, livery chewing gum by the time it develops a decent sear.

The Goal: We wanted a grilled steak with great flavor, without breaking the bank.

The Solution: Inexpensive steaks are often labeled "London Broil," a generic term butchers use to sell large, cheap steaks that might be otherwise be ignored. Nowadays, the label is usually attached to chuck shoulder, top round, and bottom round steaks. But each has problems: While chuck has good flavor, when it's thinly sliced against the grain (a trick that can help reduce toughness) each slice has unappealing seams of fat. Top and bottom round steaks are not only tough but can develop a livery flavor during grilling. We developed a four-step process to resolve these issues: We gave the steaks a salt rubdown, which drew juices to the surface of the meat. The juices became a concentrated brine that was reabsorbed into the meat, bringing out beefy flavors and masking livery ones. We also wrapped the beef tightly in plastic wrap and then submerged it in warm water for the last hour of salting. This step raised the temperature of the meat and so shortened the cooking time, giving the fatty acids in the meat less time to break down into off-tasting compounds. During grilling, we flipped the meat once per minute, which kept the long muscle fibers from contracting and buckling, making it easier to achieve a good sear. Finally, we sliced the meat diagonally into ultra-thin slices, dramatically diminishing chewiness.

Tequila Marinated London Broil

1 jalapeno pepper, seeded
1 clove garlic
1 cup tequila
1 cup teriyaki sauce
1/4 cup sesame oil, optional
1/4 cup Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 1/2 pounds London broil
Cilantro leaves, for garnish

In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking.
Preheat grill to high.

Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).

Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.


Marinated and Grilled London Broil Homemade Steak Sauce


1 (2 1/2 pound) tri-tip London Broil or flank steak
1/4 cup red wine vinegar
1/4 cup dry red wine
2 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoon Creole mustard, or other spicy whole-grain mustard
1 tablespoon Essence, recipe follows
1 teaspoon coarsely ground black pepper
4 cloves garlic, smashed
Emeril's Homemade Steak Sauce, recipe follows

Place the flank steak in a large, plastic resealable bag.
In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, essence, salt, pepper, and garlic. Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for 24 hours (or at least 6 hours).
Preheat a gas or charcoal grill to high heat. (Alternately, preheat the broiler). Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill (or under the broiler) and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before carving.
Slice across the grain into thin diagonal slices. Serve steak with sauce.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Emeril's Homemade Steak Sauce:
2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.
Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

These are good recipes, hope you like them. Enjoy.

Answer 10

Marinade, season and fry in a skillet or on a grill! ;-)