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.
First and foremost, You limited your request by saying that “Grilling” was not an option.
Second, You were warned that “London Broil” is a tough peice of meat!
Third, Broiling has to be done really close to the flame!
You said you placed your rack on the “2nd highest rack”!
What you did was bake it!
Follow the instructions or eat Cheerios!
BEAR SLAYER?
Give me a break!LOL!
LOL. Tacos on the menu for tomorrow evening?
The only thing I use London Broil for is for meat to make sandwiches. I either have the butcher slice it very thin, or I do it myself. Then you saute the meat for a very short amount of time (in olive oil or butter.) I like to serve it in warmed pita bread with grilled onions and mushrooms, plus a slice of tomato and maybe a small amount of mayonnaise for flavor. I’ve never had success broiling one (and I’m a pretty good cook...IMHO.)
Take the London Broil and nail it to a pine board.
Rub it down with plenty of butter.
Make a dry rub of garlic, salt and pepper.
Cut up an onion and lay the pieces on top.
Bake in the oven at 350 for 10 minutes.
Pull out the nail and eat the board
Give the London Broil to your dog.
Next time buy a ribeye or Porterhouse.
Stop it....You had me there.
That was my suggestion...
Actually, my skills revolve around wild game and fish.....
ROTFLMAO!
Sorry...I have tried, but I can never get London Broil to come out right...It always tastes to me like a cheap cut of beef, dense and dry.
When I have it in a restaurant, it tastes great. I wonder if they brine the beef? I only recently found out about that, and have been experimenting and getting very good results. So far pork and turkey tips are two I have had, and both were great.
Ha, Ha - your wit and humor is most wicked./Just Asking - seoul62.......
How could grilling ‘not be an option’?
Hasn’t discovered wood or matches yet?
Whatever you do, don't overcook. London Broil is a very lean cut of meat and must be served medium rare to no more than medium. Slice at an angle across the grain.
I prefer no sauce because I actually love the flavor of the meat. Bearnaise works well with London Broil, and the sauce is kinda dictated by the sides you will be serving. Bearnaise is a good sauce if you are serving, for instance, steamed veggies or a pasta salad. If you are having more of a cookout meal, baked beans and potato salad are never bad choices.
Enjoy!
You let the juices out. No poky forky ever. Let meat stand 5 minutes always.
I'm an excellent drive...
London Broil makes the most awesome JERKY you’ve ever tasted,Besides wild game!
It is tough and chewy, without alot of marbling.
It really does make a nice sammich though, so does Tri-Tip, and my favorite...Chuck Roast.
bacon. I have cooked it at my friend’s house over the grill a couple of times. It takes a while at medium heat, but a proper smearing of bbq sauce on it will help. The sugar in the sauce carmelizes, sealing the meat. Trying to bring it to medium will probably result in dried out and bland disappointment.
They are members of the tribe, or I would have just wrapped it in bacon.
Of course, I just tend to avoid that cut of meat since it doesn’t have enough fat, let alone marbling for that good flavor.
London Broil is meant to be grilled!
He didn’t have THAT option.
This isn't a bear you're slaying. Juice is good, and should remain inside the meat.
Why? He lives at the Ritz-Carlton?
Thank you very much./Just Asking - seoul62........
No clue...
I went with the options provided, HOPING for fair results.
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