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.
This from America’s Test Kitchen, my favorite cooking source:
Oven-Grilled London Broil
Published: May 1, 1998
Serves 4
Using a pizza stone in the oven helps super-heat the pan bottom, but this method works well without the stone, too.
INGREDIENTS
1 1/2 - 2 pounds boneless shoulder steak , about 1 1/2 inches thick, patted dry
Table salt and ground black pepper
Oven Grilling
1. Adjust oven rack to lowest position; position pizza stone, if using, on rack and heat oven to 500 degrees at least 30 minutes.
2. Meanwhile, heat large, heavy, ovenproof skillet, preferably cast iron or stainless steel with an aluminum core, for at least 3 minutes over high heat. Generously sprinkle both sides of steak with salt and pepper; add to pan. As soon as steak smokes, about 5 seconds, carefully transfer pan to oven; cook 3 1/2 to 4 minutes, then flip steak and cook until well seared and meat is medium-rare (125 degrees on an instant-read thermometer), 3 1/2 to 4 minutes longer. Transfer steak to cutting board; let rest for 5 minutes. ... slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper, and serve immediately with meat juices.
Mmmm. If I am going to eat meat, I prefer a Porterhouse, a T-Bone or a Ribeye ( but the Ribeye only if I am feeling like really delivering a body blow to my health...:)
I’m gonna grill me some eggs before too much longer. Never seen it done until you.
I guess you keep them over the lowest heat of the grill?
However, I will never be so hard up that I would buy another a slab of London Boil again in my life just to save a few bucks.
Leni
Use whatever marinade you like (I should avoid 'Italian' salad dressing), but a good one is -- assume a 3 lb 'London Broil' flank cut:
1/2 cup red wine vinegar
6 oz tomato paste, mixed w/vinegar to distribute
1 medium yellow onion, finely chopped
2 tbsp honey, preferably clover
1 tbsp molasses
8 large cloves garlic, chopped fine, or pureed in the vinegar
1 tsp fresh cracked black pepper
1 tsp salt
pinch dried cayenne pepper (or not...optional)
Mix all marinade ingredients well in a bowl, place in large plastic bag with snap lining. Add the 'London Broil', close the snap lining, massage for 30-45 seconds, and refrigerate for 4 hrs (overnight is better), turning and re-massaging ONCE.
Cook the 'London Broil' as you usually would, in whatever type of oven you fancy, but on LOWER heat and, thus, somewhat longer (you can do the fractions yourself).
Take the meat temp up to 140 or (max) 145 (instant-read thermometer required here), remove from heat, and let stand on a platter over a 3 qt saucepan half-full of mildly boiling water for 5-7 minutes.
Slice diagonally ON the bias, and serve.
BORING? Won't happen. Juicy? Absolutely.
Variation: slice on the bias BEFORE marinating. Saves cooking time.
2nd variation: take the marinade, puree it all, and 2 tbsps flour and heat slowly in a 2 qt saucepan for a **VERY** good light gravy.
Bon appetit, m'friend! 1 tbsp 5-spice powder
“London Broil” is not a cut of meat. Oft times tough cuts are sold as “london broil” to make people think they are getting something special.
Yup, as you can see the brisket had already cooked at 300 and I was bringing the heat down to slow cook. The eggs you see are already peeled, I took them off and restoked a little for the smoke and the temp shotup to about 275 then settled back down. Had sliced brisket for lunch today, out of this world.
Yah, ‘London Broil’ is just flank steak — as I recall, they started labelling flank as ‘London Broil’ here in America when the Nixon-Ford price controls were put on.
You need a George Forman grill. (indoor grill).
To properly prepare a london broil you must put it in a sugary mixture (BBQ sauce) and some cooking sherry. Place it in the Microwave for 3-4 minutes (.5oz defrost on a 2 lb steak) at a time for a couple of hours. Turn it each time the 3-4 minutes are up. Do this 10-12 times in two hours. Put it in a skillet and simmer on medium low for say 20 minutes and you have a wonderful steak.
London Broil is a quick cook cut. It has to be eaten somewhat rare and sliced across the grain. You MUST let it rest.
This last Spring an F0? ripped a third off a largish peach tree. Mixed emotions: peach is great for BBQ as a flavor-adder.
Someone told me an old, (recently) dead big grapevine is great BBQ wood: you ever heard that?
No. It is the best of the round steak
One important aspect of London Broil is you have to cut it on the heavy, heavy slant, in very thin slices.
No I haven’t but, we sometimes smoked grapevines as a kid, cough, cough. Most any fruit or nut tree works real well. I like using pecan.
Or, if you like, consult my butcher, Blue Ridge Meats, from whom I've bought 'London Broil' for decades. Phone: (314) 638-2333.
I’d have to agree. My cousin is a butcher and he had filets one day that he had let sit for longer than I would have thought safe. But it was the best steak I’ve ever had.
Absolutely, thinner the better!
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