uh oh.... I purchased a $17.00 cut of london broil on salefor $6.00. I'm not familiar with the cut

B

barb_b

Well-known member
but thought I could work magic in the pressure cooker or braise. Not finding anything in my cookbooks. The best I found was for grilling. *Supposed to snow tomorrow pm.*.

Thoughts on london broil? Whats your favorite way to cook....

If necessary, I am sure dh will grill.... But that was not what I had planned. hence the oops / uh oh.

 
I like to grill it over very hot charcoal. . .

but you need to cook it rare to medium rare, or it will be tough going. I cook it rare to medium rare and then slice thinly on the diagonal, making sure I am not cutting with the grain, but cutting *across* meat grain or fibers. Tastes good.

And it is so lean that it is a good cut to use to make beef jerky.

 
I normally used to grill it after marinating for hours... (more)

but ever since I got the sous vide Anova, I never did it any other way

it is a perfect meat for that - then I finish it on the grill just to sear the surface or on a very hot pan

 
The London Broil I've seen here is top round. You can look for recipes for top round. I

Used to make Swiss steak with round steak, either with or without tomatoes. The low, slow cooking tenderizes the meat. If you decided to go that way, I'd cut the piece into individual sized pieces and the horizontally cut each piece in two. Putting the meat in the freezer long enough to firm it up helps with the slicing. I am assuming it is about 1.5 inches thick? Then pound flour in with a meat pounder that has the rough surface. Can't think of the right term, haven't had coffee yet. My mother used to use the side of a heavy saucer to do that. Lots of recipes on line for Swiss steak. I've made it with and without tomatoes, my husband loves it with. The last few years I've used top sirloin instead of top round. Top round works great if it's not too thick, many recipes call for it.

I have made it without the pounding, just flouring before browning when it's not too thick.

 
London Broil is a very tasty cut of meat, and most meat cutters suggest the marinating and grill

method. it is like a thick flank steak. There is confusion about the term London Broil. Many say it means a method of cooking, others say it is the cut. Out here, it is considered a steak to be marinated then broiled or grilled. We always grill it.

 
REC: London Broil in a Bag

Funny story about this recipe:

When DH and I were first married, I made this a lot. It came from a cookbook created by a co-worker’s MIL for her children with all of their favorite recipes from home. It was a spiral bound quick print type of book and they printed extras to sell to offset the costs.

(When I left home, I had never cooked a meal, Mom was very anal about her kitchen, I was allowed to watch, which helped , and cut up vegetables, and wash the dishes. That’s about it)

I decided to master one “company meal” at a time, and made it as many times as it took to get the whole thing right. (made this with baked French fried potatoes ( also in the book) and a green veg, whatever was on sale.

So whenever, my brothers came individually with their GF, my parents or DH parents, friends etc to our grill-less apartment, this is what I served. Each would ask the next impending guest, “have you been ‘bagged’ yet?” LOL.

(This meal was just once per unique visit) Then it was time to master the next meal) It's certainly not gourmet, but this recipe and that book certainly built my newlywed kitchen confidence smileys/smile.gif

L Broil in a Bag

1 London Broil- 2-3 lbs
seasoned salt, pepper or other steak seasoning etc
1/4 cup vegetable oil
1/4 cup butter, softened
2 garlic cloves, pressed
1 cup breadcrumbs (made from 3-4 slices fresh bread)
4 ounces sharp cheddar cheese, shredded (1 cup)
fresh parsley (optional)


Directions

Preheat oven to 375 degrees.
Remove excess fat from steak.
Combine breadcrumbs and cheese
Sprinkle with seasoned salt and pepper, seasoning etc.
Make a paste of the butter, oil, and garlic
Spread on all sides of the meat

Press bread/cheese mixture onto steak, coating well.
Place steak in a paper bag and fold over ends secure with metal paper clips
Place bag on a foil lined, rimmed baking sheet.
Bake in oven at 375 degrees for 30 minutes.
Increase oven temp to 425 and bake another 15 mins for medium-rare meat.
Remove steak from bag and let stand for 5 minutes before slicing.
Sprinkle steak with parsley before serving.

Note: you can do 2 steaks in one bag, doubling ingredients and keeping baking time the same.

Sometimes LB is tough, so you may want to tenderize it first.

 
Oh, it is MUCH better to grill. Marinate, grill, slice thin on the bias. RARE though.

It would make great fajitas.

 
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