London Broil

[Heidi3]

I have a perfect marinade for London broil..but there are so many cuts of beef that are offered as "London broil"

I believe it is a cooking technique of marinating and then cooking to rare on a grill? but I could be wrong...

who is a London Broil pro here and what hints do you have? ..I am doing a bunch for my annual dinner party for my coworkers one is going into the airforce

I was told by a wonderful butcher in Florida that the top of the round was great then just marinate forever and grill to rare ..slice against the grain....sounds easy ..but meat is not my best thing at all...

My mother says it is easy and makes a perfect one.... but when I am not looking I know she tweeks it just to make me crazy

one of our butchers here has a skirt steak rolled up and calls it a London Broil???

Your hints and help are greatly appreciated OOOXXX

[Heidi3]

Re: London Broil

put the meat in a zippy bag..then toss the following on top and mix it all up ...leave for about 24 hours in the frig flip over frequently to make sure the marinade spreads over all the meat ....then bring out and drain on a rack for at least 30 min at room temp before you broil or grill ....this is the part I want someone to explain to me..how do you do this perfectly? to get the char on the outside and pink to red in the middle?..my options to cook are charcoal...a good gas bbq ..stove top grill or oven broiler ....what is best and how do I do it?

this is the marinade I am using ...

1/4 cup good mushroom flavored soy sauce,
1/4 toasted sesame oil,
2 inch piece of freshly minced garlic
1/2 cup sour orange juice,
1 bunch green onions minced
sweetener (I am not sure if I am going to cave and use the tablespoon of honey ...I am still to obsessed I think...)
1/3 cup strong dark rum

[Heidi3]

Re: London Broil

bumping my own thread so someone helps me

[Miss Phode]

Re: London Broil

I wish I could help. I'm afraid of trying to cook any meat that needs to be cut across the grain to be edible. Sorry

[Richt]

Re: London Broil

And even though I only live about 100 miles from London, I have absolutely no clue what a London Broil is.

Sorry.

Rich

[Barbde]

Re: London Broil

Here see if this helps
http://www.ochef.com/267.htm

[Heidi3]

Re: London Broil

sigh .....

[Heidi3]

Re: London Broil

I think it is like cooking a giant steak is all ...

[MotherOfGizmo]

Re: London Broil

We just had london broil for dinner last nite! We have best results by searing the meat quickly and slicing against the grain, no matter how much you marinate it if you don't cut it correctly it will be tough!

Ours came out delicious and tender! I have leftovers for my lunch today!

[Heidi3]

Re: London Broil

We just had london broil for dinner last nite! We have best results by searing the meat quickly and slicing against the grain, no matter how much you marinate it if you don't cut it correctly it will be tough!

Ours came out delicious and tender! I have leftovers for my lunch today!

Mogs what cut of meat do you use? and how long do you sear it and what did you cook it on the grill or under the broiler?

[MotherOfGizmo]

Re: London Broil

The ones we buy are just labeled "London Broil" that's all I know as far as the cut of meat goes, sorry, I guess it could be anything but it always looks the same.

We put the gas grill on high and depending on how thick it is usually about 5-8 minutes on each side and its done!

[mwalsh95]

Re: London Broil

When I cook London Broil I marinade it with worschteshire(sp?) sauce, garlic, salt & pepper. Then sear it in butter on each side and put it in the oven @350 degrees for about 20-25 minutes. I also put some pats of butter on top of it when I put it in the oven to let it soak in. And, yes I cut it against the grain after letting it sit for about 10 min. Actually it usually turns out pretty moist.

[Heidi3]

Re: London Broil

so no one knows what the name of the cut of meat is huh?
great ideas for cooking it thanks!!! I love the lots of butter idea ....

[MotherOfGizmo]

Re: London Broil

Here you go Heidi,

London broil comes from the top round and can also be grilled.

from this website Beef cuts and how to understand them...

http://www.gatewaygourmet.com/beef_cuts.htm