London broil is a North American beef dish. The sirloin or round sections of the cow.
How to Cook London Broil in the Oven. Four Parts: Marinating Broiling Baking Mixed Method. While many grocers package and sell cuts of steak labeled “London broil,” the term actually refers to a type of cooking method in which a tough cut of beef is marinated and cooked in a manner that prevents it from drying out. 2. Transfer the steak to the broiler pan. Remove the broiler pan from the broiler and carefully transfer the steak from the marinade bag and into the pan. /images/thumb/4/42/Cook-London-Broil-in-the-Oven-Step-5-preview.jpg/550px-Cook-London-Broil-in-the-Oven-Step-5-preview.jpg. Using a london broil vs flank steak (as the recipe indicates) I added 2 tsp of lemon juice to assist in the tenderizing process, then marinated the meat for three days. Definitely more tender t... London Broil I. The secret to making less expensive cuts of meat tender is a good marinade. This one fits the bill. Mix up soy sauce, vegetable oil, ketchup, oregano, and three cloves of garlic, and then marinate the meat overnight. London Broil, despite what you might find at the local meat market, is not a cut of beef but rather a method of cooking. It was one of the first recipes to become popular in early restaurants in the United States and so the name London Broil became synonymous with a cut of meat. Where this dish originated is unknown. Originally London Broil was made with a flank steak, but over the years the name has been applied to almost any cut of beef that is very lean and less tender. Hence you might find London Broil being a steak or a roast that comes from the sirloin or round sections of the cow. 1 In a skillet with 1 tablespoon butter brown the London broil. 2  Place the London broil in a 6 quart crock pot. 3  Layer the onions, garlic, salt, pepper, potatoes and carrots in this order on top of the London Broil. 4  Add more salt and pepper on top of the vegetables. Place the london broil in and brown the first side. Flip it over to brown the other side. Place the London Broil into the bottom of a (affiliate link) 6 quart crock pot and lay the sliced onion and garlic cloves on top of the roast. Salt and pepper the top of the meat and onion slices. Next add the baby red potatoes, baby carrots, bay leaves, salt and pepper. Pour the beef broth in around the london broil. Put the lid on the crock pot and cook for 4 hours on high or 8 hours on low. Check the potatoes for doneness by piercing with a fork. If they are still a little firm cook another 30 minut Photo: Randy Mayor; Styling: Jan Gautro. London broil recipes were very popular in the 1950s, '60s, and '70s because they were a way to take a less-expensive, tougher cut of meat and make it delicious. This marinated London broil is a great substitute for steak.  London broil only needs four to five minutes of cooking time on each side. Set a timer to help you remember when to flip it. Overcooking renders this cut very tough no matter how long it marinates, so keep track of the time. An eight minute steak will cook to rare while 10 minutes gives you a medium rare steak. Advertisement. Food enthusiasts will be quick to tell you that London broil is not a cut of beef, but a cooking method. Tough pieces of meat—commonly, flank or top round steak—are left to marinate overnight, are then broiled under high heat and served by thinly slicing the meat “across the grain.”. You might find London Broil in anything from a 1 inch cut to a 4 inch roast. Marinate for 2 to 3 hours per inch and grill to no more than medium. On the thick roasts you will want to grill it directly for about 2 to 4 minutes per side then indirectly for about 30 minutes. Originally London Broil was made with a flank steak, but over the years the name has been applied to almost any cut of beef that is very lean and less tender. Hence you might find London Broil being a steak or a roast that comes from the sirloin or round sections of the cow. London broil is a North American beef dish made by broiling or grilling marinated beef, then cutting it across the grain into thin strips. The origin of the name is obscure; the dish is unknown in the city of London, England. The cut [edit]. Although American butchers may label a cut of meat London broil, the term does not refer to a specific cut of meat but to a method of preparation and cookery. Butchers may label top round steak or roast as London broil
http://www.wikihow.com/Cook-London-Broil-in-the-Oven http://allrecipes.com/recipe/14562/london-broil-ii/ http://bbq.about.com/od/steaks/a/aa101604a.htm http://flouronmyface.com/crock-pot-london-broil/ http://www.myrecipes.com/recipe/marinated-london-broil-0 http://www.tablespoon.com/posts/how-to-cook-a-classic-london-broil/49fec4b5-ee7b-4007-b272-2c851b9d1ea7 http://bbq.about.com/od/steaks/a/aa101604a.htm https://en.wikipedia.org/wiki/London_broil
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