How to perfectly tenderize a London broil?
Instructions
- Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. ...
- Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. ...
- Let the steak rest for 10 minutes and slice
How do you cook a London broil in crock pot?
- Pour more glistening gravy over it! That savory shimmer ups the ante!
- Sprinkle your favorite fresh herbs over top! We love fresh parsley spread on the top of our tender london broil strips.
- BACON! Sprinkle bits of bacon (or bacon bits!) on the top of your roast!
- Make those vegetables work! ...
What cut of meat is London broil?
- Let the meat sit for 5 minutes to tenderize. Leaving London broil to rest helps the juices to sink into the meat.
- Position your knife against the direction of the grain.
- Cut the London broil into 0.25 inches (0.64 cm) strips.
- Cut the strips at a 45-degree angle if you want longer slices.
What is London broil and how to cook it?
London Broil Ingredients
- Soy Sauce: A sweet and salty liquid sauce that adds so much flavor to this .
- Lemon Juice: Sweet and juicy add in.
- Olive Oil: Helps add the olive flavoring but also soaks in the steak.
- Worcestershire Sauce: Flavored with various seasonings mixed with a vinegar base.
- Garlic: minced
Is London broil good for roast beef?
This cut is then slow-roasted to tender perfection. Boar's Head London Broil Cap-Off Top Round Oven Roasted Beef packs classic meaty flavor in each rich and savory slice. The London broil makes the best roast beef sub's! Better than any sub shop.
Is London broil the same as rump roast?
Top round and bottom round cuts come from the back end of the cow. The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled "London broil"). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.
Can I substitute London broil for chuck roast?
I just used my favorite cut of beef which was London Broil instead of Chuck Roast which is in the original recipe. With just a few ingredients you are on your way to the best-tasting roast ever!
What kind of roast is a London broil?
Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round. Generally, you will find London broil being marketed as anything from a 1-inch steak to a 4-inch roast that comes from the sirloin or round sections of beef.
Is London broil the same as top round roast?
A London broil cut from the flank comes from the animal's underbelly, just in front of the rear legs. Top round, meanwhile, is cut from the muscles surrounding the rear leg bones.
What cut of meat is best for roast beef?
The best cuts of meat for roast beefPrime Rib Roast.Shoulder Petite Tender.Sirloin Tip Center Steak.Bottom Round Steak.Eye of Round Roast.Sirloin Tip Roast.Chuck Roast.Beef Rump Roast.More items...•
What's the difference between chuck roast and London broil?
London Broil is a cut of beef not typically used for pot roast because it has very little fat and tends to be a tougher cut of meat. Chuck roast and English (shoulder) roast are more common picks for pot roast.
How do you cook London broil so it's not tough?
Just lay your London Broil on a rack over a sheet pan and generously season with salt and pepper. Give it an hour to tenderize on the counter. The salt will dissolve into the meat and make it tender. Not to mention this brings it to room temperature which you should always do when cooking a steak.
Why is London broil so tough?
Since London broil has so much muscle fiber and connective tissue, it also has very little fat marbling resulting in a tougher cut of meat. Without the holes, the marinade won't be able to reach the inside of the meat which means the meat won't be tender.
Buying, Cooking, and Recipes
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
What Is London Broil?
Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round. Generally, you will find London broil being marketed as anything from a 1-inch steak to a 4-inch roast that comes from the sirloin or round sections of beef.
How to Cook London Broil
The marinade traditionally used for London broil can range anywhere from a simple mixture of olive oil with salt and pepper to a mixture of a wide range of ingredients.
What Does London Broil Taste Like?
A London broil is generally a tough cut of meat, but it has great flavor. If prepared correctly, it becomes a flavorful steak with a nice beefy taste and tender chew. Since it is marinated before being cooked, it will take on the flavors of those ingredients.
London Broil Recipes
A London broil begins with a good marinade. A great one to try is a mixture of soy sauce, olive oil, garlic, ginger, balsamic vinegar, and honey. This gives it some basic flavors that complement the beef nicely.
Where to Buy London Broil
You will find packages of meat labeled as "London Broil" in the meat case of your grocery store. Most often, the supermarket butcher will choose one cut of meat to offer as a London broil, so the particular cut of meat can vary store to store. If you are unsure which cut it is, just ask the butcher.
How to Store London Broil
Raw meat of almost any kind can be kept in the refrigerator for three to five days. Once well-wrapped, it can be stored in the freezer for six to 12 months. If you have placed the London broil in a marinade but cannot cook it that evening, it will remain safe in the liquid for about four days in the fridge.
2. Both meats can be used in many dishes such as soups, stews, pastas, stir fry dishes, and more!
Beef brisket and London broil are versatile cuts of meat that can be used in many dishes.
3. The two dishes are both served with sauce on top and side dishes to go along with it
Some people think that beef brisket and London Broil are two different types of meat.
4. They are both cooked using liquid smoke as an ingredient for flavor
The flavors of beef brisket and London broil are intensified using liquid smoke, a savory ingredient that is added during cooking.
Variations
Varieties
- Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round. Generally, you will find London broil being marketed as anything from a 1-inch steak to a 4-inch roast that comes from the sirloin or round sections of beef. These cuts all have something in com...
Purpose
- Although the label may not direct the consumer how to cook the piece of meat, a London broil is meant to be marinated and cooked over high heat. It's a great way to get a really good meal out of a less expensive cut of meat.
Preparation
- The marinade traditionally used for London broil can range anywhere from a simple mixture of olive oil with salt and pepper to a mixture of a wide range of ingredients. (Chefs in earlier days tended to mix seasonings, sauces, and marinades more from what was on hand than from a specific recipe.) Marinate for 2 to 3 hours per inch of meat, and then it is ready to be cooked. Gril…
Cuisine
- London broil is great sliced over mashed potatoes (a traditionally favorite side dish), as well as turned into fajitas. You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow cooked for rich-tasting, tender results.
Composition
- If the London broil is top round, it will have 210 calories and 6.4 grams of fat (2.2 grams are saturated) in a 4-ounce serving, as well as 86 milligrams of cholesterol. Top round is a good source of protein at almost 36 grams. For 4-ounces of flank steak, you'll find 219 calories and 9.4 grams of fat (3.9 grams saturated). There's a lot less cholesterol at 62 milligrams and nearly as …