London Broil

Have any of you done a london broil on the grill?  I know London Broil is a cooking technique and according to my Joy of Cooking cookbook it suggests rubbing the meat with a clove of garlic and some oregano and putting it  under the broiler.  I am not a fan of using the broiler.  My husband suggested that we marinate it in soy vey teriyaki (Publix carries it as does Fresh Market) and then he will put it on the grill.  Any thoughts or suggestions?

i would be very careful grilling with the sauce on there first as the sugar content will make it char real quick. Maybe a rub of the garlic and oregano and then finish with the sauce on the grill.

I use flank steak. I rub it on both sides with garlic, black pepper, ground cumin and ancho chili powder. I then place the meat in a Ziplock bag, add olive oil and some white wine, and then I marinate it, turing once, in the refrigerator for four hours (but longer works just dandy, including overnight, but if longer than four hours turn it a couple of more times). I then grill it over coals for five minutes per side for medium rare.
 
Let it rest, tented with foil, for ten minutes and then slice it very thinly, on an angle and against the grain.
 
I like to grill red, yellow and orange bell pepper slices with the meat, and serve it all with herbed, roasted russet potato wedges -- skin on.

I tenderize the meat with a Jaccard Tenderizer, Toss it in a ziploc with olive oil and Cavender's Greek Seasoning, marinate for several hours and throw it on the grill. cook to Med Rare.

The only thing London Broil is good for is beef jerky...

pizzzaman


The only thing London Broil is good for is beef jerky...

Just out of curiosity, please explain how you would make beef jerky out of a recipe.

Do not cook beyond medium, medium rare is better, slice it thin.

I would try an overnight marinade in olive oil, fresh crushed garlic and lemon juice.

Ok meatheads..I make 90 pounds every July in Glendale Az and dry it on my roof at the house...Best jerky you ever tasted takes 4 hours in the wnderful AZ sun..

Make diamond cuts in both sides of your London broil, then make a marinade of garlic, olive oil, vinegar (or lemon as suggested above), salt,and pepper, marinate and grill over very hot coals. Get a nice crust and grill it  medium rare or rare. This has been a family treat for decades...

Beef jerky...Ha!

pizzzaman


Ok meatheads..I make 90 pounds every July in Glendale Az and dry it on my roof at the house...Best jerky you ever tasted takes 4 hours in the wnderful AZ sun..

OK, whatever you might be. You obviously think that London Broil is a cut of meat. It is not. London Broil is a method of cooking various cuts of meat.
 
London broil
A FLANK STEAK that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain.

We do London Broil on the grill every summer and it's wonderful stuff.  This is our default marinade:

http://recipe.aol.com/recipe/ginger-soy-london-broil/74192

Usually no more than medium rare.  A good teriyaki marinade sounds good too, though!

While flank steak is the the classical london broil, dont limit youself.  A number of cuts work exceptionaly well due to the fast cooking and thin slicing on an angle.  Ive used top sirloin, top or bottom round and even tr\tips.
A surisungly good marinade is catalin dressing.  It gives the meat  slightly sweet/tangy flavor and carmelizes just right when cooked MR or less.

One of the best I have ever done was marinated in Coca Cola,Soy Sauce and Garlic. Overnite in the fridge and slpped on the grill for a few minutes on each side.It was so tender and JUICY.

We had marinated flank steak quite often in my youth.My Mom would marinate it in Wishbone Italian dressing(probably the "new"thing at the time)over night, and the Dad would grill it about 7 minutes per side.Then let it rest 10 minutes and slice against the grain.Much like the recipe Mr.Hoffman described, but a bit different. And by the way,pizzaman, while I may enjoy meat alot, I , nor is anybody on this forum a meathead.

Out of curiosity, have you ever sent a message that doesn't drip with sarcasm or criticism?  Pop into just about any supermarket and you can find a cut of beef labelled "London Broil" rather than flank steak.  It may not meet the text-book definition of "London Broil", but I'm sure that's what was being referred to.

MattE


Out of curiosity, have you ever sent a message that doesn't drip with sarcasm or criticism?  Pop into just about any supermarket and you can find a cut of beef labelled "London Broil" rather than flank steak.  It may not meet the text-book definition of "London Broil", but I'm sure that's what was being referred to.

The text book definition of London Broil is a recipe, a method of cooking. It is not a cut of meat. In addition to flank steak, cuts used for (and often labeled as, for those clueless about cuts of beef and the fact that London Broil is not a cut of beef,) London Broil include top round roast, top round steak, top blade steak and round steak.
 
Now, was that sarcastic enough for you?

Michael Hoffman

MattE


Out of curiosity, have you ever sent a message that doesn't drip with sarcasm or criticism?  Pop into just about any supermarket and you can find a cut of beef labelled "London Broil" rather than flank steak.  It may not meet the text-book definition of "London Broil", but I'm sure that's what was being referred to.

The text book definition of London Broil is a recipe, a method of cooking. It is not a cut of meat. In addition to flank steak, cuts used for (and often labeled as, for those clueless about cuts of beef and the fact that London Broil is not a cut of beef,) London Broil include top round roast, top round steak, top blade steak and round steak.
 
Now, was that sarcastic enough for you?

I have to say I have never heard of a London Broil as a recipe, though a friend of my wife's had a apparently heard of a 'London Boil' and boiled a cut of beef that our local grocery store sells as 'London Broil'. Needless to say it was inedible.

I, not being a butcher, am apparently clueless about cuts of beef and surely you most know that some cuts of beef are referred to differently in different parts of the country. I do know  my grocery store sell flank steak, as flank steak...and when I feel like cooking a marinated 'London Broil' on my grill, I go to my store and buy a 'London Broil'...regardless of what it really is they always sell me the same cut of beef...and prepared properly its an entirely enjoyable meal..

Classic London Broil is a recipe and nothing to be messed around with. London Broil is flank steak (guess what) broiled and lightly so because it is a lean tough cut. Rare to medium rare is best, overdo it and you will have cause for regret. Forget marinades, exotic seasonings, other cuts of meat and all that nonsense. If you don't you will have something or other but it will not be London Broil.

Broil it plain, season it with salt and pepper after cooking and slice against the grain to improve tenderness.

Have various sauces and other blandishments handy for your guests to ruin your perfect creation.

In this way you will know who to exclude from table in the future.

That is all...GG

Greyghost


Classic London Broil is a recipe and nothing to be messed around with. London Broil is flank steak (guess what) broiled and lightly so because it is a lean tough cut. Rare to medium rare is best, overdo it and you will have cause for regret. Forget marinades, exotic seasonings, other cuts of meat and all that nonsense. If you don't you will have something or other but it will not be London Broil.

Broil it plain, season it with salt and pepper after cooking and slice against the grain to improve tenderness.

Have various sauces and other blandishments handy for your guests to ruin your perfect creation.

In this way you will know who to exclude from table in the future.

That is all...GG

Well, if that is 'London Broil', IMO that's no way to cook a flank steak....I'd rather marinate a 'London Broil' and grill it ;)

I'll admit that on occasion Mr. Hoffman can be just a skosh cynical or sarcastic - but the again I can appreciate a master.  I've been known to be the same at times.

In this case, I must support his position - London Broil is indeed a specific and invariate recipe traditionally made with flank steak.  Bear in mind that when it's popularity escalated in the 60's, flank steak was a very affordable piece of meat, not like today.  I prefer mine almost black and blue - cooked only for warmth.  That being said, it has been adulterated to the extent that one does indeed find "London Broil" for sale in a butcher rack as rather than in a restaurant.  It doesn't  mean that other recipes aren't good, just that they aren't London Broil.  Even bottom round can make a nice substitute.  This same adulteration has plagued many other now-popular dishes. 

Fajitas, for example, was once a dish only eaten in poorer Hispanic areas, as skirt steak was at the time one step above scrap to butchers at the time.  What I had paid 59 cents for is now 8 or 10 times that.  Now you see all kinds of meat used for it, including other beef cuts, chicken and even shrimp.  Never have found the sirt are on those.  Although I daresay most are tasty, they are "fajita style" at best.  It's a shame, too, because skirt steak has not only a uniqu testure and mouth feel but taste as well.  When cleaned, cooked and sliced properly, it is a true treat.

I think it's great that there has been a proliferation of these variaitons, but that doesn't mean we can't seek to know the originals as well.  You can often find real gastronomic jewels this way.