London Broil
London broil
Marinated London Broil
Let's get it straight, London Broil is a Cooking Method - NOT a cut of
beef!! But, many grocery store meat departments and butcher shops sell a
cut of beef labeled London Broil. What cut of beef is it usually? It is
usually either Top Round Roast (or Top Round Steak). Most often it is a
Top Round Roast. Often I have seen recipes calling for a London Broil
using a Top Round Steak - posted as a 2 inch thick, 5 to 6 lb. steak!!
This is not a Top Round Steak, but a Top Round Roast. When I have a
customer who requests a London Broil, I cut them a large Top Round
Roast. Now that we have that straight-what is the cooking method that
makes a London Broil? The characteristics common to most London Broil
Recipes call for: Marinating the beef, broiling the beef to medium rare
in a oven or grilling the beef to medium rare in a bar-b-q grill.
Slicing the finished dish thinly, across the grain, at a 45 degree
angle. Sometimes it is stated before cooking to score the beef cut in a
diamond pattern.
That's basically it. It is not a very unusual cooking method. The recipe
first appeared in print in the U.S. in the early 1930's, and consisted
of marinated flank steak. Today the recipe more often calls for a Top
Round Steak (or Top Round Roast).
London Broil
This recipe works equally well with Chateaubriand (also known as Beef
Tenderloin), provided you like your meat rare. Serve it with Bearnaise
Sauce.
1 3 lb. beef top round roast
1 1/2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Heat oven to 425 F. Place beef in a jelly-roll pan. Rub with
oil,salt and pepper. Insert a meat thermometer. Roast 30 to 35 minutes
for medium-rare doneness. Thermometer should register 125 F.
Transfer to a cutting board; loosely tent with foil and let rest 10
minutes before slicing.
Servings: 8 Bake/Cook time: 30 minutes
London broil
3 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon sweet paprika
1 1/2 pounds London broil
small jar (4 to 6 ounces) of mushrooms, drained
1 can condensed cream of mushroom soup
1 can condensed tomato soup
1 pkg dry onion soup mix
Mix together flour, ground black pepper, and paprika; rub London broil
wit hmixture then put in crockpot. In a bowl, combine mushrooms, cream
of mushroom soup, tomato soup, and onion soup mix; pour over meat.
Marinated London Broil
This one is great for the grill pan if it's not nice enough to grill
outdoors. Marinate the steak overnight in the refrigeratorfor the most
intense flavor.
1 (1 1/2 pound) London broil steak, about 1 1/4 inches thick
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 shallot, chopped
2 garlic cloves (crushed through a press)
1 teaspoon dried oregano
1/2 teaspoon finely ground pepper
1 teaspoon salt
Place the steak in a large shallow glass baking dish. In a small bowl,
mix together the olive oil, vinegar, lemon juice, Worcestershire,
shallot, garlic, oregano and pepper. Pour marinade over the meat and
turn several times to coat. Cover and refrigerate at least 8 hours or
overnight, turning the steak 2 or 3 times while it marinates. Remove the
meat from the marinade about 1 hour before grilling. Pat the meat dry
with paper towels. Season on both sides with the salt. Coat a grill pan
with nonstick cooking spray, then heat over medium heat until hot enough
to make a few drops of water sizzle. Put the meat on the hot pan and
cook until brown grill marks appear on the bottom, about 6 to 7 minutes.
Turn the steak over and cook the second side another 6 minutes. Turn the
meat again, reposition on the grids to achieve cross-hatched grill
marks, and cook for 3 to 4 more minutes for medium-rare. Remove the meat
to a cutting board and let stand 5 minutes. To serve, cut London broil
across the grain into thin slices.
- Linda in Tennessee
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