London Broil
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Anonymous
| Might make for guests as alternative to fish. Never cooked before. Is it failsafe? Just marinate, grill in oven and slice? |
Anonymous
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I am from London and have never heard of a "Broil".
I suggest you retire the term along with the equally offensive "sweatpants". |
Anonymous
| yes, it is really easy. You can google and find a marinade that you like! It is sort of messy in the oven, but we do it instead of putting it on the grill on days like this. |
Anonymous
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Broil the london broil. Let it rest. Slice against the grain.
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Anonymous
+1 |
Anonymous
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Couldn't be easier: http://www.pbs.org/food/recipes/london-broil-with-crispy-potatoes-and-peppers/ (Usually flank or top round steak. Doesn't need to be marinated. Not sure where the name came from; definitely an American invention.) |
Anonymous
Yes, and I'm sure you think we should also change "french fries" to "chips." You should broil a london broil. Marinate it, then broil it on a sizzle pan until browned on top. Flip, and broil the other side. It is pretty foolproof. The only hard part is managing the doneness of the meat. But that can actually be a plus if different people you're feeding like different levels of doneness, because if you pull it as soon as its browned on both sizes, you'll get some well and medium well slices near the edge and medium rare towards the center. |
Anonymous
if you are from london you would know that all the food sucks there. |
Anonymous
You clearly haven't been to London in a very long time. Or ever. -American |
Anonymous
| ah, our resident englis folk are reaching the broiling point... |
Anonymous
| english |
Anonymous
Not the Indian food! |
Anonymous
| Great marinade: equal parts red wine, soy sauce and olive oil, crushed garlic. |
Anonymous
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Is London Broil the same as Flank Steak? Here's a family favorite for Flank Steak marinade. HTH!
Grilled Marinated Flank Steak Marinade Ingredients 1/3 cup olive oil 2 cloves garlic, minced 2 Tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper Other ingredients 2 pounds flank steak Kosher salt Freshly ground pepper Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight. Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second. Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. Note: Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide. Serves 6. |
Anonymous
Basically. Sometimes the thing you see in a supermarket labeled "london broil" is a slice of top round. |