This morning I bought a 2 1/2 lb London Broil.
I have never made London Broil before and would like some suggestions on the
best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
an oven broiler as optional cooking methods.
Any suggestions would be greatly appreciated. We tend to like our beef only
slightly pink inside if that makes any difference at all.
Thank you,

~Kat


"The early bird gets the worm, the second mouse gets the cheese."

"Jarkat2002" > wrote in message
...
> This morning I bought a 2 1/2 lb London Broil.
> I have never made London Broil before and would like some suggestions on
the
> best way to cook it. Of course I have an oven, an iron skillet, a gas
grill or
> an oven broiler as optional cooking methods.
> Any suggestions would be greatly appreciated. We tend to like our beef
only
> slightly pink inside if that makes any difference at all.
> Thank you,
>
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."

What is generally sold as London Broil is usually Top Round.

There are choices:

A. Grill, broil or pan fry to no more then medium rare and slice into
strips to serve.
B. Braise the meat.

Top round is generally a pretty lean and tough piece of meat, hence the
slicing into strips to serve. It will take marinating quite well. If then
cut is thick it can be used as "utility beef" for braised dishes stews or
soups.

Dimitri

We just had London Broil this past Sunday. The best way I know is to
grill it. Sunday was excellent grilling weather in Washington State.
My husband did tenerize it first before putting it on the grill I
believe he just used meat tenderizer and nothing else. We have a
charcoal grilll not a gas one. He did cook until it was medium rare and
excellent.

On 01 Apr 2004 12:53:35 GMT, Jarkat2002 > wrote:
> This morning I bought a 2 1/2 lb London Broil.
> I have never made London Broil before and would like some suggestions on the
> best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
> an oven broiler as optional cooking methods.
> Any suggestions would be greatly appreciated. We tend to like our beef only
> slightly pink inside if that makes any difference at all.
> Thank you,
>

This has become our standard recipe, and was a hit at the last
Chicago cook-in. I've only tried it with top round.

Ariane

Ginger-Soy London Broil
>From Steven Raichlen's _How to Grill_
Serves 4

1 piece (2 inch) fresh ginger, peeled and thinly sliced
1/2 red onion, cut into 1 inch cubes
4 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro or flat-leaf parsley (we used cilantro)
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil [We used olive oil]
1/2 tsp. black pepper
1 beefsteak (1 1/4-1 1/2 inches thick; 1 1/2 to 2 lbs) cut from top or
bottom round or 1 flank steak (1 1/2 to 2 lbs.)

Prepare the marinade: Place the ginger, onion, garlic and cilantro in
a food processor and process until a smooth paste forms. Add the
wine, soy sauce, oil and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and
spread the marinade over it. Let marinate in the refrigerator,
covered, for at least 4 hours, ideally 6 hours or even overnight (12
hours) if time permits, turning steak a few times.

Set up the grill for direct grilling and preheat to high. When ready
to cook, brush and oil the grill grate. Remove the steak from the
marinade and drain well. Place the steak on the hot grate and grill
until cooked to taste, 6-8 minutes per side for medium-rare, 2 minutes
more per side for medium, rotating the steak 90 degrees after 3
minutes if a crosshatch of grill marks is desired.

Transfer the steak to a cutting board and let rest for 5 minutes.
Using a sharp knife, carve it into broad thin slices, holding the
knife blade at a 45 degree angle to the top of the meat. Serve at
once.

You could always, poound it, roll it, and stuff it, the Italian specialty
"Bracciole."

TheCatinTX wrote:

> You could always, poound it, roll it, and stuff it, the Italian specialty
> "Bracciole."

??? A London Broil has already been pounded, stuffed and rolled.

Dave Smith wrote:
>
> TheCatinTX wrote:
>
> > You could always, poound it, roll it, and stuff it, the Italian specialty
> > "Bracciole."
>
> ??? A London Broil has already been pounded, stuffed and rolled.

London Broil is obviously different in your world.

nancy

Nancy Young wrote:

>
> > > You could always, poound it, roll it, and stuff it, the Italian specialty
> > > "Bracciole."
> >
> > ??? A London Broil has already been pounded, stuffed and rolled.
>
> London Broil is obviously different in your world.
>

It might be. Around here, a London Broil is a piece of beef steak (not a prime
cut) wrapped around a core of sausage meat and then wrapped with a rasher of
bacon.

"Jarkat2002" > wrote in message
...
> This morning I bought a 2 1/2 lb London Broil.
> I have never made London Broil before and would like some suggestions on
the
> best way to cook it. Of course I have an oven, an iron skillet, a gas
grill or
> an oven broiler as optional cooking methods.
> Any suggestions would be greatly appreciated. We tend to like our beef
only
> slightly pink inside if that makes any difference at all.
> Thank you,

IMO the gas grill is best.

This past week I bought 2 London Broils of 3 lbs. each. They were on sale at
Albertsons The first one got ruined because I fell asleep while it was
grilling. I bought a second one yesterday. I marinated it for about 2 hours
and then cooked it to medium rare on the gas grill. It was superb and there
is a lot left over.

In article >, owza (Jarkat2002) wrote:
>This morning I bought a 2 1/2 lb London Broil.
>I have never made London Broil before and would like some suggestions on the
>best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
>an oven broiler as optional cooking methods.
>Any suggestions would be greatly appreciated. We tend to like our beef only
>slightly pink inside if that makes any difference at all.
>Thank you,

Crockpot


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

(Charles Quinn) wrote in message hlink.net>...
> In article >, owza (Jarkat2002) wrote:
> >This morning I bought a 2 1/2 lb London Broil.
> >I have never made London Broil before and would like some suggestions on the
> >best way to cook it. Of course I have an oven, an iron skillet, a gas grill or
> >an oven broiler as optional cooking methods.
> >Any suggestions would be greatly appreciated. We tend to like our beef only
> >slightly pink inside if that makes any difference at all.
> >Thank you,
>
> Crockpot

Hi,
Here in Toronto a London Broil is flank steak wrapped around a ground
meat(pork and veal) and herb stuffing, cut in inch thick slices
wrapped in smokey American bacon. I love it!

Biff

>Here in Toronto a London Broil is flank steak wrapped around a ground
>meat(pork and veal) and herb stuffing, cut in inch thick slices
>wrapped in smokey American bacon. I love it!

Not cooked, eh?

By the time the ground meat stuffing were cooked the flank steak would be shoe
leather... I don't believe you... you just made that up with your pea brain.

>Biff

What kinda fercocktah name is Biff, are you a toilet bowl cleaning product?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Whereas, here in London, it doesn't exist at all...

Ho Hum

Fraser
> Hi,
> Here in Toronto a London Broil is flank steak wrapped around a ground
> meat(pork and veal) and herb stuffing, cut in inch thick slices
> wrapped in smokey American bacon. I love it!
>
> Biff

>(Fraser Jopp) writes:
>
>Whereas, here in London, it doesn't exist at all...

London is NOT one of the world's great culinary centers.

>Ho Hum

Yessss... that descibes Brit cookery perfectly.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."