Is there a good way to cook London Broil to make it more tender?

Question

without marinating it for hours? Would cutting it in strips help?

I screwed up here and need some help quick!
Thanks in advance :)

thankyou! Randy and Dave, I am going to mix and match with your advice......

Answer 1

The only way to make a London Broil correctly is to broil them.
Place on a heavy cake pan, or the best is to use a good seasoned Cast iron skillet.
Season your London Broils with Salt Pepper and even some Mrs. Dash Steak Seasoning. Rub on thoroughly. Place in iron skillet or heavy cake pan, (not Glass).
Turn the Broiler on in the stove, move the top rack down to the second level or space, you don't want it right under the broiler.
Then after the oven preheats, place them under the broiler for about 4 /12 minutes a side. Watch them because broilers operate at different temperatures. But it should be at least 500 degrees.
After they have been cooked for 9 minutes total quickly remove from oven and skillet or pan and place on a wire rack to rest for 10 minutes. Don't worry they won't get cold.
Then after resting serve on plate with potato or what ever.
They will be over medium as they should be, they should have a nice dark pink center and you will have the tenderest London Broil Around!

Answer 2

For a low fat meal
I would season with salt and pepper and allspice ,sear the London Broil on both sides till brown ,
put it in a pan submerge it with either chicken or beef broth cover with aluminum foil and place in a 375degree oven for 1 1/2 hrs then add your potatoes and finish uncovered for an extra 30 minutes.

Answer 3

I'd say cut it thin, lightly brown it, and then simmer it for 30-60 minutes. Simmering meat is the best way to make a tough cut tender. Normally, I'd recommend cutting it thick and simmering it for a couple of hours. Slicing it thin and simmering it for 30-60 minutes should also work, though. Some things just take a little time, whether you have it to spare or not. Use plenty of seasoning (I find that onion powder, mashed garlic or garlic powder, salt and pepper, and maybe some paprika make a great combo) in your water for simmering, much more than you would put directly onto the meat, as you'll wash most of the seasonings down the drain with the leftover water. If it seems to be boiling dry, add a little more water.

If you have guests coming for dinner, make up some cheese biscuits fast, and serve those with a salad while everyone's waiting for the meat to simmer. You'll find some great simple recipes for biscuits at www.cooks.com.

Answer 4

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aOgDJ

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 5

London broil will never be tender like a filet or ribeye steak, even with marinading.

However, I recommend seasoning generously and grilling or broiling whole. Cook it medium-rare to medium and slice thinly across the grain. Typically a london broil has a thin layer of fat at the edge of the meat, cutting against the grain means that your cutting perpendicular to that line of fat. Don't cut parallel with the line of fat or you'll end up with tough strips of meat.

Answer 6

braising makes everything more tender.