Posted on 07/30/2008 8:31:53 PM PDT by Bear_Slayer
OK so here is the deal.
I cooked that London Broil in my electric oven with it set to "broil."
I put the rack on the 2nd highest shelf.
It was basted with olive oil, salt, & peper.
I drove a fork through it repeatedly, just because it felt good, and I thought it might make it more tender.
I cooked it 7 minutes each side.
THE RESULTS:
It was dry and boring, and I almost choked on it. I should have given to the one poster who said that London Broils are dangerous and he/she would dispose of it.
I should have cheerios instead.
I bet you didn’t let it ‘rest’ before you cut it? Orrrrr...ya coulda poked to dern many holes in the meat (and the juices ran out that way). Don’t give up...do the crockpot next time (and use the Reynolds Crock Pot Liners...for me they are next to penicillan in terms of wonderful inventions.
Butter....you forgot the butter....
;-)
I have two nice pieces of London Broil in the freezer, requesting recipes, thank you./Just Asking - seoul62.....
Don't puncture it, that lets the juices out - no wonder it was dry!
You cooked it inside? ? ? ?
It’s not my favorite cut of mean - and you’re right - it’s easy to mess up. Try cooking it to rare ( don’t stick it with a fork - it’s dry enough already ) remove it from heat, cover with foil and let it rest for 4 to 6 minutes. Then serve. Overcooked the stuff is more like shoe leather than food...
No, no! Bacon drippings (or grease, to be precise).
Poking holes in any meat is generally a bad idea, in my opinion.
Sounds like you poked it too many times, and you gotta keep your eye on it.
London broil requires a sauce (Bernaise is very good) or gravy or at the very least Bar-B-Q sauce, or it can be quite boring
Pressure cooker it until it is shredded. Then slather in barbecue sauce or add green chilies and use it for burrito stuffing.
Or use for shoe leather.
Thank you, Cindy./Just Asking - seoul62.........
Were you able to confirm that the oven was able to reach broil temperature before the steak was put in? It’s important that the steak face high temperatures at the start else the outside won’t sear in the juices. Wife and I had problems with an oven that was not reaching temperature properly (since fixed).
“I drove a fork through it repeatedly, just because it felt good...”
Yeah. Although we all face a situation every day where that WOULD feel good, it doesn’t always make for the best results.
Better luck next time! -:)
You’re welcome seoul62.
I have unrolled them and put in chopped/ raw spinach and feta cheese, rolled them back up, and fried them. Not too long, just until they seemed done. They are a dryish cut of meat but good this way.
You have to treat a London Broil like a brisket, carving and marinating-wise, and fajita (skirt steak) grilling wise.
You have to marinate it for at least a day with papain-based (papaya extract) sauce to break down the connective tissue that makes it tough.
Then you have to grill it hot (big coals, thick metal on the grill) and quick - London Broil is meant to be served medium-rare.
You also have to carve it across the grain, very thin, after letting rest 15 minutes after taking off the fire. Serve it with au jus.
What it should look like when you're done:
There was a garlic and butter suggestion in the previous thread.....
If it takes a lot of thinking and skill....
I won’t cook it!
;-)
In case there’s a next time:
London broil is best left soaking in garlic, salt, and Italian dressing overnight. Throw it on a pre-heated grill and sear both sides to a slight char. Then let cook at a lower temperature for about ten minutes. Saute a lot of onions and mushrooms in butter, then carve up your London broil and enjoy with a big bottle of ketchup.
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