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...
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.
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! -:)
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:
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.
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!
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.)
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.
You let the juices out. No poky forky ever. Let meat stand 5 minutes always.
I'm an excellent drive...
This isn't a bear you're slaying. Juice is good, and should remain inside the meat.
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.