LONDON BROIL: Cooking Results

7/30/08 | bear_slayer

[Trailerpark Badass]

“london broil” is not a cut of meat. It is usually flank steak or top round.

use appropriate cooking methods for those cuts of meat. flank steak is lean, so you shouldn’t overcook it. You can also braise it in liquid for longer cooking times. let it rest to almost room temp after cooking, use tongs to handle it instead of a fork, and slice meat thinly across the grain.

Prior to cooking, you can use a jacquard to tenderize it like with cubed steaks.

[SAJ]

Thanks, m’friend, I appreciate the info!

[seoul62]

Thank you, Kalee - I am noting everything down and will try it soon, thanks so much./Just Asking - seoul62........

[seoul62]

Thank you, Capydick - I am taking note and will try it soon, thanks so much./Just Asking - seoul62.............

[GOPJ]

You just described “dry aging” - it's a classic way to bring up the buttery taste in meat. That said, you need to know what you're doing with this technique or you'll make yourself sick...

[boomop1]

I put a little tenderizer on it and fork it all over and marinate in Teriyaki and then put it on the smoker for about 45 minutes if 2inches thick +or- depending on thickness.

[kalee]

I have used that same marinade minus the garlic for salmon, do not soak the salmon too long though as it will “cook” the fish.
I usually do 15 minutes or so.

[txhurl]

So.. what kind of bears do you slay? Just curious..

Cowell & Ramsey.. lol

[Bear_Slayer]

Black bears . . . . . and london broils :-(

[gusopol3]

I forgot to say “thanks”

[MsBoomop1]

Yes we had some London Broil last night and I am sooooo lucky to have a husband that loves to cook..