LONDON BROIL: Cooking Results

7/30/08 | bear_slayer

[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.

[djf]

I generally leave it in the wrapper it came in. Mostly because that way, it wont pick up any bugs you might have floating around.

Once it starts to smell a little funky then it should be perfect.

[Hoosier-Daddy]

It actually is supposed to be skirt steak, which is similar.

[eastforker]

yeah it’s all belly flap, beef bacon.

[Hoosier-Daddy]

No Forking Your Meat! Place London Broil in a bag and coat with Worcester Sauce and Soy Sauce, equal parts. Tablespoon of chopped garlic. Tablespoon of Dijon (or not) and some Sherry. Marinate (the London Broil) for at least two hours. I grill it, starting out on high heat for grill marks, as you have to sear it to lock in juices. Guessing that if you brought it as close to the broiler as possible, like using a salamander, that would work too. Cook it well quickly on the outside both sides, then turn off the oven and let it bake not more than 5 minutes, then let it rest. Personally, not more than ten minutes. As you are slicing it on an angle and thinly, it will cool quickly. Don't come near me with ketchup or I'll stab you with a fork. Salt, maybe pepper, and that's good eats.

[Jeff Chandler]

Try our crock pot recipe. It’s a wonderful, delicious, lean, inexpensive cut of meat. Our family favorite.

Crock pot.

[BJungNan]

But we all know the best wings are Sharon Wings from Sharon, PA, right?

Actually, we have in our household a great receipe for Australian BBQ/Chinese wings. One day I will make the trip to Buffalo and enter them.

Where is the contest being held in Buffalo?

[gusopol3]

what do the liners do?

[Lucius Cornelius Sulla]

It’s not my favorite cut of mean - and you’re right - it’s easy to mess up.

Are we talking REAL London Broil (Flank Steak) here, or Top Roumd Roast, often called 'London Broil'?

[Lucius Cornelius Sulla]

It’s not my favorite cut of mean - and you’re right - it’s easy to mess up.

Are we talking REAL London Broil (Flank Steak) here, or Top Round Roast, often called 'London Broil'?

[Bear_Slayer]

Thanks for the ZOT.

In the 8+ years I have been hanging out here I have never been zotted.

It feels kinda silly to get zotted for a cooking question/result.

Maybe it was a liberal London Broil. Or maybe you thought the London Broil should have been zotted. It might have kept the juices in -- I don't know.

[Bear_Slayer]

What? Are you the simon cowell of cooking?

And why does my moniker upset you so? Are you a bear or just a grumpy a$$hole?

LOL (at you)

[Bear_Slayer]

I live in a 3rd floor apartment with no outside to put a barbeque.

Simon Cowell & Gordon Ramsay together -- WOW!

[Bear_Slayer]

A Boston Butt is the same as a pork shoulder. Boston Butt is a regional name for the same thing. One may be bone-in while the other is boneless, but they are the same cut of meat.

[DaveMSmith]

Sorry you had a bad experience.

I was chuckling a bit at yesterday's thread because I had just pulled a London broil from the freezer the day before. Some of the cooking suggestions were pretty unique... :-)

This morning, after the meat thawed, I added about 4oz of Teriyaki sauce to the bag for broiling tonight. It's one of the few times I will marinate anything.

Broil like a steak and cut againt the grain like brisket, like others have said.

Always an enjoyable meal and leftovers...

[PennsylvaniaMom]

I shall try your recipe...I use my crock pots (have a 5.5 and a 3qt sizes...along w/a little babysize one for dips only) all the time. I saw a lady on tv who has a website 365 crockpot meals...I havent visited it yet...but she is my hero :)

[PennsylvaniaMom]

The liners are a treasure...they are heat sensitive plastic bags that you ‘line’ the inside of the crock pot with. The mess stays inside the bag and makes clean up so easy (just a quick hand wash of the crock and lid...no scrubbing!!!)

I swear by them...that sounds like a commercial...but if any Reynolds exec wants to send me a case (or two...Im not proud) just FReep mail me. Honest...the liners are wonderful and such a timesaver. You can find them by foils and plastic wraps.

[VOA]

You have to marinate it for at least a day with papain-based
(papaya extract) sauce

Any brand names for those papain-based sauces?

Thanks in advance!

[4yearlurker]

London broils are mostly thick cut top round. Anything cut over an inch should be treated like a roast. Sometimes called an inside round. The first cut off the top round is called the “oyster cut.” no difference. Just a marketing ploy. I've cut boneless shoulder as London broil through the years. Flank steaks have also been called top round. Flank is stringy because the grain runs opposite from all the other steaks. I would take a top round London Broil and sear it on all sides in a hot,dry pan. Not much marble in that piece of muscle so cook it slow and low or on the grill. Should be served pink in the middle and cut on an angle.

[4yearlurker]

Meat will not age on steak at a time. A 10 inch rib hanging in the back of the cooler for about 15 days or so will turn black and sometimes moldy. Trim all that off and man oh man aged beef!

[4yearlurker]

ooops. That should read “one steak at a time.”