How To Cook London Broil For Sandwiches?

What is the best recipe for London broil?

  • Preheat the oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt. Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.

Why is my London broil so tough?

Because it’s a lean muscle cut, it also tends to be tougher due to its low fat content. In eight to 10 minutes under the broiler, any tough cut of meat can be turned into a restaurant-worthy steak. The trick is to avoid overcooking. If it’s cooked too long, it will turn into chewy, leather-like meat.

What is London broil cut good for?

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.

Is London broil Tough or tender?

London Broil is a perfectly tender piece of meat after being marinated in a liquid mixture with spices and seasoning then broiled in the oven. A decadent dinner made easy! Steak is always a favorite of mine with so much flavor and easy to make for those special occasions.

What is the fastest way to tenderize a London broil?

Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat.

Should I tenderize London Broil?

Use the flat side of a meat tenderizer to pound both sides of the London broil evenly. This breaks down the connective tissues, producing a softer piece of meat once it’s grilled. Just remember, think tenderize – not pulverize. And you want to pound the meat evenly.

How do you fix a tough London Broil?

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.

Do you need to marinate London broil?

Tenderizing a London broil is incomplete, unless you marinate it overnight in the refrigerator with flavorful ingredients. Hence, the best way to make a London broil tender is by softening it with a meat mallet and then marinating it.

What is 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.

What is the difference between flank steak and London broil?

Differences Between Flank Steak and London Broil The flank steak is cut from the lower section of the cow or the abdominal muscles. The area is usually the succulent loin, but it’s before the muscular sinews of the round. The London broil, on the other hand, is a beef dish that is made from boiling marinated beef.

What temp do you cook London Broil in the oven?

The best temperature to cook London Broil is 400 degrees. If you’re oven cooks fast drop the temperature down to 350 degrees. More importantly, a meat thermometer is the most accurate way to check if the meat is done.

What is the difference between top round and London Broil?

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.

Why is it called London broil?

The original method of the London Broil was a using a flank steak that was pan friend medium rare, and then cut across the grain to be served. This basic method eventually evolved to include marinating the flank steak and broiling it—hence the name.

Is London Broil expensive?

Because it’s from a tougher part of the animal, London broil is significantly less expensive than other cuts of beef, making them a popular and affordable option for city cooks. As a comparison, an aged boneless strip steak can cost $25.00 per pound whereas London Broil is easy to find at $6.00 to $8.00 per pound.

London Broil Steak Sandwich with Roasted Peppers, Spinach and Cheese

Our London Broil Steak Sandwich dish is created with London broil that has been rubbed with coffee and packed with roasted red peppers, fresh spinach, and a gruyere and cheddar cheese mix for a delectable meal for the entire family. For some reason, the thought of a 30-minute dinner is difficult for me. Quick dinners are my adversary since I don’t have many time limitations around dinner time, which is a blessing in disguise. Because I work from home and do not have children, I am rarely pressed for time.

I enjoy pouring a glass of wine and taking pleasure in the process of preparing supper, which is an activity that I frequently prolong by joking about.

Although I’m very certain that my neighbors believe I’m insane, I’m sorry, I’m not sorry.

Nonetheless, I understand that many of you don’t have a lot of spare time on weekdays, though I’m sure you still want a delicious meal to consume in that time.

  1. Personally, I believe that we hit the ball out of the park with ourCoffee Rubbed London Broil recipe.
  2. The greatest thing, though, is that the recipe produces excellent leftovers for sandwiches.
  3. You know the sort of sandwich that has crispy golden bread on the outside, melty cheese on the inside, and a slew of fascinating components stuffed in between the two slices of bread?
  4. Just ask my husband about it!
  5. His passion for grilled cheese sandwiches is unwavering, and he takes great pleasure in dressing them up with various ingredients to make them more interesting, whether it’s a combination of cheese, bacon, ham, or all of the above.
  6. The miracle of this sandwich is that the flavor of the coffee rubbed London Broil is distinct enough that it does not fade when the meat is placed between two slices of buttered bread.
  7. Instead of the traditional lettuce and tomato, we went for roasted peppers and fresh spinach to make a statement.

This Wood River Creamery has sucked us in completely.

It’s a combination of cheddar and gruyere cheese that melts like butter but is mild enough not to overshadow any meals it is used in.

It is possible to produce your own cheese mix by shredding equal quantities of gruyere and cheddar together, or you may use another melty cheese such as monterey jack instead.

Kevin’s mastery of the sandwich goes far beyond the ingredients.

His key is he adds the butter to the pan and not to the bread.

In addition, this procedure ensures that the butter goes into all of the nooks and crannies of the loaf.

Over a blistering flame, it is impossible to get evenly melted cheese and wonderfully golden bread.

Look at that!

Mmmmmm. And the buttery crunch is so wonderful you’ll want to lick your fingers. It’s messy, it’s filling, and it’s better than going out. You may now work as a sandwich master as well! Continue reading for the recipe.

  • Extra virgin olive oil (two tablespoons)
  • Butter (two tablespoons)
  • Four big pieces of rustic Italian bread
  • Two ounces of coffee London has been rubbed thinly cut and roasted under the broiler cheese (we chose a cheddar gruyere combination)
  • 1 1/2 ounces sour cream quarter-cupspinach, cleaned and dried
  • Half-cuproasted red pepper, sliced
  • 6 big slices rustic Italian bread, 2 tablespoons extra virgin olive oil, 2 tablespoons butter, and 2 ozcoffee London is rubbed thinly sliced and roasted under the broiler. cheese (we chose a cheddar gruyere combination)
  • 1 1/2 lb. breadcrumbs
  • Quarter-cupspinach, rinsed and dried
  • Half-cup roasted red pepper, sliced
  • Let us know how it worked out for you if you make it! Calories:480kcal Please continue reading to post a comment.
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Tenderized and Marinaded London Broil (perfect for sandwiches!)

When preparing a lean piece of flank meat, such as a London Broil or certain steaks, a combination of hand tenderizing the flesh and marinating the meat before cooking will result in a juicy, delectable finished product. Although we go through some of our preferred methods for tenderizing our grassfed beef in greater depth in this blog article, this traditional London Broil dish is one of our favorites as well. Whether as an entrée, on sliders, or over a large mound of veggies, this dish is a winner!

Ingredients:

  • White Oak Pastures weighing 2 pound London Broil made with grass-fed beef
  • Season with salt and pepper to taste
  • 1/4 cup olive oil
  • 6 cloves minced garlic
  • 1 lemon, zested and juiced
  • 2 teaspoons soy sauce
  • 4 tablespoons parsley, minced
  • 2 tablespoons rosemary, minced
  • 2 tablespoons thyme, minced

Method:

  1. Preparation: Tenderize the meat with one of the methods listed above (machine bladed tenderizer, meat mallet, or crosshatching)
  2. In a large mixing basin, combine all of the marinade ingredients
  3. Transfer the meat to a plastic bag or container
  4. Pour the marinade over the meat and coat completely. Refrigerate for 30 minutes to 2 hours after which the meat should be marinated. Remove the steak from the refrigerator and allow it to come to room temperature for 30 minutes before cooking. Turn the broiler to the highest setting. Using a paper towel, blot dry the London Broil once it has been removed from the marinade. Place on a broiler pan or a baking sheet that is oven-safe
  5. For medium-rare steak, broil it for 3-4 minutes per side on a hot grill.
  • Cook until internal temperature reaches 120-125 degrees F (as it rests, it will reach 130-135 degrees F, making it a perfect medium-rare)
  • Remove steak when internal temperature reaches 120-125 degrees F
  • Cooking the London Broil on a grill over high heat for 2-3 minutes each side, or in a cast iron pan for 3-4 minutes per side, are other alternatives.
  1. Allow for 5-10 minutes of resting time after transferring to a dish covered with aluminum foil. After allowing the London Broil to rest, thinly slice it against the grain. Season with additional salt and pepper to your liking. We propose serving London Broil as an entrée with any juices, putting it in steak sandwiches, adding it to steak tacos, or putting it on top of a stir fry.

This recipe serves 4-6 people.

London Broil Sandwiches with Lemon Mayonnaise

The use of lemon peel and lemon pepper enhances the flavor of a traditional sandwich.

Ingredients

  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon lemon pepper spice
  • 1/4 cup grated parmesan cheese

Sandwiches

  • 1-pound rustic baguette bread
  • 2-tablespoons olive or vegetable oil
  • 1 teaspoon grated lemon peel
  • 1 teaspoon soy sauce
  • 1/2 teaspoon lemon pepper seasoning
  • 1-pound boneless beef sirloin steak (1 inch thick)
  • 1 1/2 cups shredded romaine lettuce
  • 1 1/2 cups shredded arugula lettuce
  • 1 1/2 cups grated arugula lettuce
  • 1 1/2

Steps

  • 1Prepare a direct heat source such as coals or a gas grill. 2 In a small mixing bowl, whisk together all of the lemon mayonnaise ingredients until thoroughly combined. Cut the loaf of bread in half horizontally. 1 tablespoon of the oil should be drizzled over the sliced sides of the bread. Using a small mixing bowl, combine the remaining 1 tablespoon of oil, the lemon peel, the soy sauce, and the salt and pepper to taste. Rub the oil mixture onto both sides of the meat
  • 3 Cover and grill the beef over medium heat for 8 to 9 minutes, rotating once or twice, until it reaches the desired doneness, turning once or twice. Toss in the bread, cut sides down, for the last 2 minutes of grilling or until it is toasted. Mayonnaise should be spread on the bottom half of the bread. Using a cross-cut saw, cut the meat into thin slices. On the bottom half of the bread, arrange a layer of lettuce and meat. Place the top half of the bread on top and cut it crosswise into four sandwiches.

Tips from the Betty Crocker Kitchens

  • Tip 1: Toss these filling sandwiches with deli potato salad and fresh tomato slices before serving. Serve fresh strawberries and whipped cream on the side to finish the meal. Tip 2: One medium lemon will give one to two teaspoons of peel. Gradually chop the lemon peel until just the yellow portion remains, avoiding contact with the bitter white pith that lies beneath the skin.

Nutrition

590 calories, 25 grams of total fat, 33 grams of protein, and 58 grams of total carbohydrate

Nutrition Facts

Calories590 Calories from fat225Calories in total 25 g of fat, 70 mg of cholesterol, and 1270 mg of sodium Potassium: 520 milligrams Carbohydrates in total: 58 g 33 g of protein Vitamin A10 percent 10 percent Vitamin A10 percent 10 percent Vitamin C10 percent 10 percent Vitamin C10 percent 10 percent Calcium accounts about 10% of the total. ten percent of the total Iron (32 percent) is a metal composed of 32 percent iron.

Exchanges:

Four carbohydrates; one fat;*The % Daily Values are calculated based on a 2,000 calorie diet. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Grilled London Broil Roast Beef, Provolone Cheese & Caramelized Vegetable Sandwich Recipe

Our melty Provolone cheese, delicious London Broil, and caramelized vegetables come together in a superbly gratifying sandwich for the ultimate comfort meal.

Instructions

  1. Using a large pan, heat the olive oil over medium heat. Season with salt and pepper after adding the cut onions, peppers, and mushrooms. Stir every few minutes for approximately 15 minutes, or until the onions are caramelized and the peppers and mushrooms are tender, depending on your preference. Toss the sourdough pieces in a toaster until they are golden brown, then set aside. Remove from consideration
  2. On the sourdough toast pieces, spread the Boar’s Head Delicatessen Style Mustard generously. On the bottom slice, place 1 tablespoon of caramelized veggies, followed by 2 slices of Provolone Cheese, 6 slices of London Broil Roasted Beef, and the remaining 2 slices of Provolone Cheese on the top slice. Place the top piece of bread on top of the bottom slice of toast
  3. Heat a pan over medium heat, adding butter, until hot. Once the butter is barely melted, slide the sandwich onto the skillet, and wait closely for the cheese to begin melting. Flip the sandwich when the bottom of the bread has turned golden brown
  4. Continue to grill until the cheese has melted completely and the other side of the bread has turned golden
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Made With

  • Delicatessen Style Mustard
  • 44 percent Lower Sodium Provolone Cheese
  • London Broil Top Round Roast Beef
  • Delicatessen Style Mustard
  • Delicatessen

London Broil Steak Sandwiches / #BBQWeek

Because sometimes the simplest things in life are the finest things in life, we can say that this grilled London Broil Steak Sandwich is one of such instances. When it comes to enjoying a wonderful steak, there is no better occasion than a backyard barbecue with family and friends. Cooking a London Broil Steak on a cutting board or plate after grilling it results in the meat being tender and easy to eat because the flesh is cut extremely thinly against the grain, which results in the meat being tender and easy to eat.

  1. With pepper and minced garlic, the steak is simply seasoned, and it is tenderized with a hand tenderizer, which season and tenderizes both sides of the steak.
  2. With a straightforward seasoning and tenderization of the steak, as well as straightforward garnishes, this sandwich is just wonderful!
  3. I used garlic mince from Target for this recipe.
  4. Tenderize the meat on both sides with a tenderizer.
  5. I cook one side for 2 minutes and then flip it over to cook the other side.

Allow the steak to rest for another 2 minutes once it has finished cooking. To get the greatest taste out of the steak, slice it thinly. Dress the sandwich, top it with the steak, and serve it up! Thank you for taking the time to visit today! Check out some more #BBQWeek ideas in the section below!

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London Broil Steak Sandwiches

  • Grilled London Broil Steak with Minced Garlic and Ground Pepper on Sub Rolls with Lettuce, Mayonnaise, Onion, and Tomato

instructions:

  1. Pepper both sides of the steak, then distribute the minced garlic over both sides using the back of a spoon with the back of a spoon. I used garlic mince from Target for this recipe. I’ve been using it for quite some time and am quite pleased with it. Start by tenderizing both sides of the steak using a tenderizer
  2. After your grill is hot, begin grilling the steak. I cook one side for 2 minutes and then flip it over to cook the other side. Maintain 2 minute intervals between grilling the steak and turning it each time until the meat is done to your satisfaction. Allow the steak to rest for another 2 minutes once it has finished cooking. To get the greatest taste out of the steak, slice it thinly. Dress the sandwich, place the steak on top, and serve.
  • Sandwiches, London Broil Steak, sub Rolls, sauces and dressings, sandwiches and grills are all possibilities.

London Broil: How to Marinade Your Way to Success

Nutrition Facts(per serving)
310 Calories
14g Fat
2g Carbs
42g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6
Amount per serving
Calories 310
% Daily Value*
Total Fat14g 18%
Saturated Fat 4g 21%
Cholesterol115mg 38%
Sodium127mg 6%
Total Carbohydrate2g 1%
Dietary Fiber 0g 1%
Protein42g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. London broil is not a particular piece of beef, but rather a method of cooking it. London broil is often cooked using a top round steak, although it may also be made with flank steak or sirloin steak, depending on your preference. Two of the most important elements of a perfect London broil are a delicious marinade and slicing the meat thinly against the grain. Cold roast beef sandwiches made with leftover London broil are a favorite of mine.

  • 4 cloves garlic, smashed
  • 1 teaspoon dried rosemary
  • 2 pounds boneless top round “London Broil” steak (about 2-inches thick)
  • 1 tablespoon freshly ground black pepper
  • Salt
  • 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 4 cloves garlic, crushed
  1. Gather all of the necessary components. The Spruce
  2. In a small mixing basin, whisk together the vinegar, oil, garlic, and rosemary until well combined and smooth. The Spruce
  3. Place the beef on a platter and poke it all over with a fork on both sides, starting from the center. Marinade the Spruce by placing it in a plastic freezer bag and sealing it tightly. Seal and refrigerate overnight. Spruce
  4. When ready to cook, preheat the broiler to high. Remove the London broil from the marinade and pat it dry with a clean kitchen towel. Season both sides of the spruce with salt and freshly ground black pepper, then grill or bake until done. Place on a broiler pan or other oven-safe pan and broil until golden brown. The Spruce
  5. Broil for roughly 6 to 7 minutes per side at 8 inches from the heat for medium-rare results (internal temperature of 130 F). After transferring to a platter and covering loosely with aluminum foil, let for 10 minutes of resting before serving. The Spruce
  6. To serve, chop the spruce into extremely thin slices against the grain. It is best served hot, with any liquids from the dish on which it was resting poured over it. The Spruce, or spruce, is a kind of evergreen.

Glass Bakeware Warning

Avoid using glass bakeware when broiling or when a recipe asks for adding liquid to a hot pan due to the risk of glass blowing up. Even if the product is labeled as oven-safe or heat resistant, tempered glass items can and do break on occasion, regardless of the manufacturer’s claims.

Perfectly Tender London Broil

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. London After being marinated in a liquid combination containing spices and seasonings and then broiled in the oven, broil is a wonderfully soft piece of beef that has been thoroughly tenderized. A sumptuous dinner that is simple to prepare! Steak is always a personal favorite of mine since it has so much taste and is simple to prepare for special occasions.

Best London Broil

Impress your family with this sumptuous, delicate and meaty London Broil. With this beautifully presented piece of steak, you can’t go wrong. A sweet, salty, and spicy marinade is used to break down the harshness of the meat and infuse it with a ton of flavor, which will help to break down the toughness of the flesh. This London Broil is really simple to prepare and comes together in a short amount of time. London Broil is a form of meat that is recognized for being broiled, hence the name, however it is not necessarily the type of meat.

This steak will appear to be rough at first, but it will become more tender as it marinates.

Allow the meat to rest before slicing, and then slice against the grain of the meat to make slicing the meat simpler.

With the addition of green beans and potatoes, this dish may be transformed into a complete supper. On the first mouthful, your family will fall in love with this sumptuous, exquisitely delicate London Broil and you will too. It has been a tried and true favorite for years!

What Cut of Meat is Best Used for London Broil Recipe?

It is not the sort of beef that makes a London Broil, but rather the method of cooking that makes it such. Usually referred to as flank or top round steak, this cut of meat is marinated overnight and then broiled at a high temperature in the oven until it is tender. Flank or top round steak is traditionally considered a harder cut of beef, but when marinated and broiled under high heat, it becomes soft and properly cooked.

London Broil Ingredients

This recipe for steak broiled is as easy as it gets, with all of the ingredients mixed together into a single sauce to marinade in.

  • Soy Sauce: A sweet and salty liquid sauce that enhances the flavor of this dish tremendously. Lemon Juice: Squeeze in some sweet and juicy lemon juice
  • Olive oil: Not only does it aid in the flavour of the olives, but it also soaks into the steak. Worcestershire Sauce: A vinegar-based sauce that is flavored with a variety of ingredients. Garlic:minced
  • Basil, marjoram, oregano, rosemary, and thyme are some of the herbs used in Italian seasonings. Pepper and salt: just a sprinkle of each
  • Red pepper: Incorporate a dash of heat into your marinade using this pepper. Grilled London Broil Round Steak: This is a harder cut of meat that will be marinated and tenderized before to being broiled.

How to Cook the Most Tender London Broil

  1. Marinade: Prepare the steak marinade by combining the soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper in a large gallon bag. Refrigerate for at least 2 hours before serving. Marinade the steak for 2 hours or overnight in the marinade mixture. Broil on a high heat: Preheat the broiler over high heat until very hot. Take the steak out of the marinade and place it in a baking tray to bake. Using a broiler, broil for 5-6 minutes on one side, then turn and broil for 3-4 minutes on the other side, until the internal temperature reaches 125 degrees for medium rare. Before slicing, let the steak to rest for 10 minutes before slicing.

What Temperature to Cook London Broil Round Steak

In a large gallon bag, combine the soy sauce, lemon juice, olive oil (or extra virgin olive oil), Worcestershire sauce (or extra virgin olive oil), garlic, Italian seasoning, salt, and pepper in a whisking motion. Marinade the steak for 2 hours or overnight in the marinade. High heat broiler: Activate the broiler on high heat to begin cooking. Take the steak out of the marinade and place it in a baking dish to finish cooking it. Using a broiler, broil for 5-6 minutes on one side, then turn and broil for 3-4 minutes on the other side, until the internal temperature reaches 125 degrees for medium rare; Before slicing, let the steak to rest for 10 minutes before cutting.

What to Serve with London Broil Steak

Marinade: Whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper in a large gallon bag and set aside. Add the steak and let it marinate for 2 hours or overnight in the marinade mixture. Preheat the broiler to high heat: Preheat the broiler on high heat until hot to the touch. Take the steak out of the marinade and place it in a baking tray to finish cooking. Broil for 5-6 minutes on one side, then flip over and broil for 3-4 minutes on the other side, or until the internal temperature reaches 125 degrees for medium rare.

More Delicious Steak Recipes

  • Marinade: Prepare the steak marinade by combining the soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper in a big gallon bag. Add the meat and let it marinate for 2 hours or overnight. Preheat the broiler to high heat. Preheat the broiler to high heat. Remove the steak from the marinade and place it in a baking tray. Broil for 5-6 minutes on one side, then turn to the other side and broil for 3-4 minutes on the other side, or until the internal temperature reaches 125 degrees for medium rare. Allow the steak to rest for 10 minutes before slicing it
  • 2pound London Broil Round Steak
  • 1/3cup soy sauce
  • 1/3cup lemon juice
  • 1/2cup olive oil
  • 1/4cup Worcestershire sauce
  • 1tablespoonminced garlic
  • 2tablespoonsItalian seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • Pinchof red pepper
  • 1/2 cup olive oil
  • 1 2pound London Broil Round Steak
  • Prepare the steak marinade by combining soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper in a big gallon bag. Refrigerate for at least 30 minutes before serving. Marinade the steak for 2 hours or overnight in the marinade mixture. Preheat the broiler over high heat until very hot. Take the steak out of the marinade and place it in a baking tray to bake. Using a broiler, broil for 5-6 minutes on one side, then turn and broil for 3-4 minutes on the other side, until the internal temperature reaches 125 degrees for medium rare. Allow the steak to rest for 10 minutes before slicing.

6 Calories (480kcal) per serving (24 percent ) 6 g of carbohydrate (2 percent ) 54 g of protein (108 percent ) 26 g of fat (40 percent ) 5 g of Saturated Fatty Acids (25 percent ) Cholesterol is 138 milligrams (46 percent ) Sodium is 1173 milligrams (49 percent ) Potassium is 1010 milligrams (29 percent ) 1 gram of fiber (4 percent ) Sugar2g (sugar2g) (2 percent ) Vitamin A 37 micrograms (IU) (1 percent ) 8 milligrams of vitamin C (10 percent ) Calcium 96 milligrams (10 percent ) 6 milligrams of iron (33 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

How to Cook a Perfect London Broil

For years, we’ve relied on the London broil to serve a large group of people a meal that appears to be upscale but is actually rather affordable. After all, this straightforward meal, which makes use of a more economical cut of beef, is one of the most efficient methods to serve steak to a large number of people without incurring a significant financial burden. Despite the name, which indicates that this recipe originated in the United Kingdom, the London broil is a uniquely American dish that makes the most of your grocery budget.

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Under the broiler, you can get a nicely browned outside while maintaining the correct degree of pinkness on the inside of your beef or pork.

Because of its low cost, this recipe has become a favorite meal among meat enthusiasts.

You’ll be well on your way to preparing a flawlessly executed broiled steak every time if you follow these tips and tactics. Watch this video to learn how to prepare broiled flat iron steak with Brussels sprouts and sweet potatoes.

The Perfect Marinade

When preparing a London broil, the marinade is the first — and possibly most crucial — step to take into consideration, according to several experts. London broil may be rough and gamey due to its lean nature and low fat content, which is why marinating is so important in changing this low-budget meat into something that tastes and feels like it came from a restaurant. The most important advice for preparing a flawless London broil is to give yourself enough of time to marinate. The marination procedure is essential for transforming a tough piece of meat into something flexible and tasty, since the liquid works to soften the connective tissues and muscle fibers of the flesh during the preparation process.

  • While you may marinate your meat for as little as a couple of hours if you’re in a hurry, allowing the meat to marinate overnight or for up to 24 hours before cooking will yield the greatest results imaginable.
  • Making your own personalized marinade for a London broil is a big part of the enjoyment of preparing it, and the results can vary greatly from recipe to recipe.
  • Some people want to make things as basic as possible, using unusual ingredients such as cola and teriyaki sauce.
  • To prepare your meat for marinating, puncture it all over with a fork or cut criss-cross patterns over the surface with an achef’s knife that are 1/8-inch deep and 1/8-inch wide before putting it in the refrigerator.
  • In a large plastic Ziploc bag, combine your pierced steak and marinade; marinate in the refrigerator for at least 6 hours.

Cooking Your London Broil

As soon as your steak has been fully marinated and is ready to be cooked, scrape off any extra garlic and shallots from the surface and pat the meat dry with a paper towel to remove the marinade. Season your meat in an oiled broiler pan or a cast-iron skillet that has been preheated with salt and pepper before placing the pan approximately 4 inches from the broiler and setting the temperature to high. Cook for 6-8 minutes under the broiler before flipping and continuing to cook for another 6-10 minutes.

  • Remove the beef when the internal temperature reaches 125 degrees Fahrenheit.
  • This will ensure that the meat does not overcook.
  • Cut across the grain, rather than with it, to achieve the greatest results.
  • Next, sprinkle your slices with the pan juices before serving them.
  • For the butter, mix 4 tablespoons softened butter with fresh chives, chopped parsley, chopped tarragon, salt and pepper in a small dish and set aside until you’re ready to serve it on top of your grilled steak.
  • Cooking a London broil on your outdoor grill is an alternate method of preparing the cut of meat.
  • Follow the same marination methods, or if you’re pressed for time, season your steak with salt and pepper before grilling it for 4 minutes on each side before resting and slicing it thinly.

In the event that you decide not to use a marinade, be sure to serve the steak with a tasty sauce, such as the one in this London Broil with Chimichurrirecipe.

How to Cook a London Broil

The most recent update was made on August 9, 2018. When you buy this affordable cut of beef with a fancy-sounding name, you can stretch your food dollar further while still enjoying a nice and simple steak supper.

How to Cook a London Broil

While there is some controversy over whether the term relates to the actual piece of beef or the practice of marinating the meat before cooking—either way, you can’t go wrong with a classic London broil—hard it’s to go wrong with anything traditional. Traditionally, a London broil is a top round roast, flank steak, or skirt steak, and it is a terrific money-saving alternative for family meals or for anybody on a tight budget, according to the Food Network. In addition to being harder since it is a lean muscle cut, it is also more durable because of the minimal fat content.

  • When it comes to cooking a London broil, the most traditional method is to broil it!
  • Any tough chunk of meat may be transformed into a restaurant-quality steak in just eight to ten minutes under the broiler or grill.
  • If the meat is cooked for an excessive amount of time, it will become tough and leathery.
  • Broiling is the greatest method for cooking a piece of meat such as top round or flank steak because it quickly sears the exterior, allowing for a gorgeous brown crust to emerge while keeping the middle from overcooking and becoming tough.
  • Do you feel intimidated by the prospect of preparing a London broil?
  • What You’ll Require:
  • While there is some controversy over whether the term relates to the actual piece of beef or the process of marinating the meat before cooking—either way, you can’t go wrong with a traditional London broil—a it’s classic for a reason. A London broil is traditionally defined as a top round roast, flank steak, or skirt steak, and it is a terrific money-saving alternative for family meals or for anybody on a tight budget. In addition to being harder since it is a lean muscle cut, it is also more durable because of the minimal fat content. In contrast, when served properly, a London broil may be just as delectable as any more costly piece of beef. When it comes to cooking a London broil, the broiling method is the most traditional. As a consequence of its simplicity and speed, this is the favored and most widely used procedure, and the results are tasty and failsafe. Any tough chunk of meat may be transformed into a restaurant-quality steak in eight to ten minutes under the broiler. The key is to cook without overcooking. The flesh will become chewy and leather-like if cooked for an excessive amount of time. The flavor and texture of a premium cut of beef may be enjoyed if the preparation is done correctly. Therefore, broiling is the perfect technique for a cut of meat such as top round or flank steak since it quickly sears the exterior quickly enough to allow a good brown crust to emerge while simultaneously keeping the inside from overcooking. In the end, you’ll get the ideal temperature for rare to medium-rare meat. Is it intimidating to prepare a London broil? Simply follow these easy steps and you’ll have mastered the technique. You’ll require the following supplies:

Ingredients:

  • High-quality beef flank steak (1 pound)
  • 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon margarine or butter
  • 2 medium onions, thinly sliced 1/4 teaspoon salt 2 tablespoons vegetable oil 1 teaspoon lemon juice
  • 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon margarine or butter
  • 2 cloves garlic, crushed 1 tablespoon margarine or butter

Step 1: Place the beef steak on a cutting board and, using a sharp knife, carve a diamond pattern into both sides of the steak, 1/8 inch deep, on both sides of the steak. Using a 10-inch skillet, melt the margarine over medium-high heat. Step 2: Sauté the onions and 1/4 teaspoon salt in the margarine for approximately 4 minutes, or until the onions are light brown; set aside to cool. Mix the remaining ingredients together, then brush half of the mixture over the steak. Step 4:Put the oven control on the broil setting.

Turn the steak over and brush the remaining oil mixture over it.

Allow for around five minutes of resting time after removing the meat from the oven before slicing and serving.

How to Cook London Broil in an oven

Instead of broiling, you may easily create London broil in the oven if that is more comfortable for you. Cooking meat in the oven, as opposed to broiling it, is best done slowly over a period of many hours at a temperature of around 350 degrees Fahrenheit. You don’t want the oven to get too hot, because otherwise the meat would come out dry and chewy. To keep the meat from drying out while using this approach, it’s important to add some type of liquid to the baking pan. This might be marinade, broth, wine, or water, depending on your preference.

With baking, not only can you impart even more flavor over the course of the cooking period due to the additional liquid, but the meat may also become fall-apart tender as a result of the increased moisture from the baking liquid.

How to Cook London Broil on the Grill

When it comes to cooking a London broil, grilling it is another popular technique of preparation. This is an excellent recipe for summer grill-outs since it not only takes less time than cooking in the oven and does not heat up your home, but it also produces a large amount of meat in a short amount of time, which is simple to divide with the family or your backyard barbeque mates. Barbecuing a London broil is a fantastic method for getting an excellent sear on the outside while also infusing the meat with a rich and flavorful smokey taste.

Cook for another five to ten minutes after flipping the meat over, closing the cover, and continuing to cook until the internal temperature reaches about 130-135 degrees Fahrenheit to get medium-rare results.

Keep in mind that marinades with a higher sugar content have a greater tendency to burn more quickly, which might cause the meat to adhere to the grill grates more.

How to Cook London Broil on the Stove

Cooking a London broil on the stovetop is yet another simple technique of making the dish. On the stove, you may cook a London Broil on a cast iron skillet or griddle, or in a frying pan. If you’re cooking in a frying pan or cast iron skillet, put a couple of teaspoons of oil in the pan, add the meat, and sear each side for a few minutes until the internal temperature hits 130-135 degrees, depending on how thick your cut of meat is. Marinades with a greater sugar content are actually better for this procedure since they aid in the creation of a lovely caramelization on the exterior of the meat after searing it.

When pan-searing meat, another excellent approach to enhance flavor and moisture is to baste the meat with a little butter after it has been seared.

How to Marinate a London Broil

Cooking a London broil on the stovetop is yet another simple technique of cooking the cutlet. When preparing a London Broil on the stovetop, you can use a frying pan, a cast iron skillet, or a cast iron griddle to cook it on. If you’re cooking in a frying pan or cast iron skillet, put a couple of teaspoons of oil in the pan, add the meat, and sear each side for a few minutes until the internal temperature hits 130-135 degrees, depending on how thick your cut of meat was. Marinades with a high sugar content are ideal for this procedure because they aid in the creation of a beautiful caramelization on the exterior of the meat while searing it.

When pan-searing meat, another excellent approach to enhance flavor and moisture is to baste the meat with a small amount of butter.

It is quite similar to the process used for a grill pan; simply heat your griddle and sear each side of the meat again, aiming for 130-135 degrees to get medium-rare doneness on both sides of the meat.

  • Cooking a London broil on the stovetop is yet another simple technique of cooking it. On the stove, you may cook a London Broil in a cast iron skillet or a cast iron griddle. Use a frying pan or cast iron skillet to sear the meat on each side for a few minutes until it reaches an internal temperature of 130-135 degrees. Marinades with a high sugar content are ideal for this procedure because they aid in the creation of a lovely caramelization on the exterior of the meat while searing it. You must, however, exercise caution because sugar has a tendency to burn quickly. When pan-searing meat, another excellent approach to enhance flavor and moisture is to baste it with a small amount of butter. If you’re using a griddle, the procedure is the same: simply heat up your griddle and sear each side of the meat again, aiming for a temperature of 130-135 degrees to reach medium-rare doneness.

Ingredients:

  • Soy sauce, beer, or Worcestershire sauce
  • Vegetable oil
  • Red wine, balsamic vinegar, fruit juice, spicy sauce, fresh ginger, and any other combination of herbs and spices
  • And any other combination of herbs and spices Steaks from the flank or top round

Soy sauce, beer, or Worcestershire sauce; vegetable oil; red wine, balsamic vinegar, fruit juice, spicy sauce, fresh ginger, and any other combination of herbs and spices; and a variety of additional ingredients steaks from the rump or the top round

How to Carve London Broil

The final component in making London broil is carving it. Just like wood, meat contains fibers that runs through it, so when cooks talk about cutting across the grain, they are talking about cutting across those strands. Look for the threads running left to right across the steak and cut vertically through them, forming thin slices. You may use a quarter-cup of the marinade and boil it in a saucepan while the meat is resting before pouring it over the top of the steak just before serving it, if preferred.

London Broil Cooking Tips

While we’ve covered a lot of ground when it comes to preparing a London broil, the marinade is the most critical cooking technique for achieving the ultimate London broil result. It would be a mistake to skip the marinade since it not only enhances the flavor of the meat, but it also helps to tenderize it, which is essential when cooking a London broil. Your London broil will be harsh and chewy if you do not follow this step. Also, always remember to allow the meat to rest once it has been cooked.

How to Make London Broil Tender

The muscle fiber and connective tissue of London broil cuts must be broken down, as previously stated, in order for the meat to become soft and palatable. The marinade is again, the most critical step in making this dish, so start there. Ingredients in marinades such as salt or acids such as vinegar and citrus break down the fibers and tissue of the meat. Preparing the meat by poking holes in it before to marinating will guarantee that the marinade gets into every inch of the meat that it can.

See also:  How To Keep Sandwiches From Drying Out?

Preparing the steak the night before will allow you to have it ready to serve when dinnertime comes around the following day.

What to Serve with London Broil

The best part about a London broil is that it is not only simple to cook, but it is also suitable for every season, which means that the variety of side dish alternatives is virtually limitless. Fresh garden salads or grilled asparagus are great ways to lighten things up for the summer. Alternatively, if you’re in the mood for comfort cuisine, serve it over a serving of golden, crispy potatoes.

Do not forget to include some sautéed onions; the caramelized sweetness works nicely with the rich, delicious beef in this recipe. Whatever side dishes you serve with your scrumptious London broil, they will be a hit with your dinner guests. The following are some suggestions to get you started:

What is a London Broil

Those who are familiar with the culinary world would tell you that London broil is not a piece of beef, but rather a cooking style. Traditionally, tough pieces of beef (such as flank or top round steak) are marinated overnight before being broiled under high heat and served by thinly slicing the flesh “across the grain.” No one knows where the word “London” comes from in the name, which is strange considering that this is a very American cuisine. However, it has become such a popular cooking method that many butchers simply refer to flank steak as “London broil” because the procedure has become practically synonymous with that cut of meat.

London Broil Marinade for the Grill or Oven!

With a simple 5-minute London Broil Marinade, you can transform this inexpensive steak into a soft, juicy, and tasty piece of meat in no time! Recipe for a quick and nutritious meal that comes together in minutes, can be made ahead of time, and becomes better as it sets!

How to Make London Broil Marinade | 1-Minute Video

Keep your wallet close by and refrain from treating yourself to a filet mignon! Steak does not have to be kept for special occasions when you can take a reasonably priced cut of meat and prepare it in a simple and delectable manner! The lean meat is converted into a soft and juicy entrée with the assistance of a rich, aromatic London Broil marinade that your family will adore.

What is London Broil?

“London broil” is a term used by butchers to refer to top round roast, flank steak, and skirt steak, among other things. Despite being a lean-muscle cut, this beef is harder than other cuts, which is due to the low fat level of this particular cut. The standard preparation for London broil comprises marinating the meat for many hours, followed by high-heat searing under the broiler in the oven or on an outdoor grill until the meat is cooked through. The beef is chopped across the grain and served in thin slices, which is a traditional method.

The Thickness Of The Meat

Although the length and thickness of London broil might vary, most butchers cut the beef to be around 12-inches long and 2-inches thick, with a weight of about 2 lbs. If your beef is thicker than that, plan on cooking it for a few minutes longer than that. Because you know the steak will be perfectly cooked when it reaches an internal temperature of 135° F for medium-rare meat, using a meat thermometer is the most accurate approach to detect when the steak is done.

Ingredients

Here’s a brief rundown of the materials that you’ll need for a fast marinade for London broil. As is always the case, the precise quantities as well as specific cooking directions are supplied in the recipe at the bottom of this article.

  • Soy sauce, balsamic vinegar, Worcestershire sauce, olive oil, lemon juice, minced garlic, fresh ginger, brown sugar, and pepper are all ingredients in this dish.

A Substitute for Balsamic Vinegar

By replacing an equivalent quantity of rice vinegar for the balsamic vinegar, you may create this marinade without using balsamic vinegar. Instead of using 1 tablespoon of balsamic vinegar, use 1 tablespoon of cider vinegar or red wine vinegar add 12 teaspoon sugar for every 1 tablespoon of balsamic vinegar.

How to Make a Marinade for London Broil

When you’re craving a grilled (or broiled) steak but want to stick to a healthy diet, this London Broil Marinade is a terrific option. It’s also delicious on chicken breasts. A serving of the meat and marinade has a significant amount of protein, a small amount of carbohydrates, and a little amount of fat.

It’s excellent served on a salad with sliced tomatoes and crumbled blue cheese in the summer, but it’s equally delicious when cooked under the broiler in the dead of winter.

  1. Combine all of the marinade ingredients in a large mixing bowl
  2. Fill a Ziploc bag or a big dish with the mixture
  3. Lastly, add in the London broil and toss it around to coat it in the marinade before covering or sealing it up. Refrigerate and let the meat to marinade for at least 4 hours, and up to 2 days, before serving. Make sure the meat is constantly being tossed about in the marinade to ensure that the marinade is properly spread over the steak. Remove the meat from the marinade, discard the marinade, and pat the meat dry with paper towels. Continue to cook the meat on a grill or under a broiler until it has reached the required temperature, which is around 125-130° F for rare (a cold red center), 135° F for medium-rare (a warm red center), or 145° F for medium (a warm pink center).

How to Know when London Broil is Done

Depending on the size, thickness, and temperature of the meat when you cook it, you will need to adjust the cooking time to your liking. As a result, the easiest way to determine whether your London broil is done is to use a meat thermometer. It should be between 125 and 130 degrees Fahrenheit for rare (a cold red core), 135 degrees Fahrenheit for medium-rare (a warm red center), or 145 degrees Fahrenheit for medium (a warm pink center).

What to Serve with Easy London Broil Marinade

It goes well with a number of side dishes when you use this flexible marinade for London broil steak. Here are a few simple suggestions:

  • Cheesy potato casserole
  • Mashed red potatoes or mashed sweet potatoes
  • Creamy baked mac and cheese or creamy stovetop mac and cheese
  • Cheesy potato casserole
  • Mashed red potatoes or sweet potatoes Bread or corn muffins, 3-ingredient buttermilk biscuits, Amish green beans with brown butter, braised red cabbage or roasted cabbage, fried corn, and a variety of vegetables. Dressed inButtermilk Dressing or Lemon Vinaigrette, this green salad is delicious. This Asian-inspired salad, for example, might be a good match for the marinade’s contents. Risottoor another type of rice
  • Ramen Noodle Salad with Cashews
  • Ramen Noodle Salad with Cashews Classic Pasta Salad or Southern Macaroni Salad
  • Grilled Potatoes orBaked Potatoes
  • Southern Potato Salad
  • Green Beans with Bacon, Broccoli, or Sesame Ginger Snap Pea Salad

Storage

If you store the cooked steak in an airtight container in the refrigerator, it will survive for 3-4 days. If you want to preserve the beef in the freezer for up to three months, wrap it firmly and put it there. The frozen meat should be thawed in the refrigerator overnight, and the leftovers can be used in sandwiches, salads, and quesadillas.

Can I freeze London broil in marinade?

The cooked steak will keep in the refrigerator for 3-4 days if stored in an airtight container. To keep the beef indefinitely, it may be wrapped firmly and placed in the freezer for up to three months. The frozen meat should be thawed in the refrigerator overnight, and any leftovers can be used on sandwiches, salads, or quesadillas.

Tips for the Best London Broil Marinade

  • This marinade contains brown sugar, which aids in the creation of a lovely sear on the surface of the steak while also making it easier for the meat to burn on the inside. Therefore, it is ideal to grill the steak for about 4 minutes each side over direct fire (to obtain those beautiful grill marks), but then to cook the steak over under indirect heat for the remainder of the cooking time (to avoid burning)
  • Cooking Is it just for two people? Use a smaller piece of meat and reduce the marinade ingredients by half
  • Alternatively, cook the full dish, slice the meat, and then wrap the leftovers firmly in plastic and foil to keep them fresh longer. Cooked meat may be frozen for up to 3 months and then used in sandwiches, spaghetti, or salads at a later time. Refrigerate for at least 4 hours (ideally overnight) to aid in tenderizing the rough cut. It is possible to marinate London broil for an excessive amount of time
  • Thus, I do not advocate marinating the meat for more than 1-2 days. After then, the acid or enzymes in the marinade can cause the meat’s tissue to break down to the point where it becomes mushy
  • However, this is rare. Slice the meat against the grain to make it more tender (across the natural lines that you see running through the meat). Rather of cutting alongside the strands, this method allows you to cut through them and shorten them more effectively. Due to the fact that most of the laborious task of breaking up the muscle fibers has already been completed for you, chewing the steak will be much simpler.

More Marinade Recipes to Try

  • Marinated Italian Chicken
  • The Best Steak Marinade
  • Country Pride Pork Chop Marinade
  • Garlic and Herb Salmon Marinade
  • Marinated Grilled Shrimp
  • Guinness Flank Steak Marinade

London Broil Marinade

With a simple 5-minute London Broil Marinade, you can transform this inexpensive steak into a soft, juicy, and tasty piece of meat! Course DinnerCuisineAmericanKeyword Marinade for London Broil, marinade for London Broil Preparation time: 5 minutes Preparation time: 18 minutes 4 hours and 23 minutes is the total time. 1 cup calories321 kcal per serving

For the Marinade:

  • A pound of London broil (top round, flank steak, or skirt steak)
  • Two tablespoons balsamic vinegar
  • Two tablespoons Worcestershire sauce
  • Two tablespoons olive oil
  • One tablespoon fresh lemon juice
  • Two tablespoons brown sugar
  • One cup reduced-sodium soy sauce
  • In a large bowl, mix together all of the marinade ingredients until well incorporated. Pour marinade into a big zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and close the bag. Toss gently to coat the London Broil with the marinade
  • Place in refrigerator to marinate for about 4 hours (or up to 2 days), stirring regularly to disperse marinade
  • Remove meat from the marinade, discard the marinade, and pat the meat dry

TO GRILL:

  • For best results, allow the meat to rest on the counter for approximately 30 minutes before cooking. Remove the meat from the marinade and grill it for about 4 minutes each side over direct fire before switching to indirect heat and cooking until the meat reaches 125-130° F for rare, 135° F for medium-rare, or 145° F for medium-well. Transfer the meat to a chopping board and let it rest for 10 minutes before slicing. Cut the meat into thin slices by cutting it diagonally across the grain.

TO BROIL:

  • Allow 30 minutes for the meat and marinade to come up to room temperature on the counter before serving. In the meantime, preheat the broiler and broiler pan to the highest setting. Allow for a 10-minute preheating period
  • Make sure you use a broiler pan rather than a baking pan. A broiler pan is equipped with a rack that protects the produced fat from creating a fire danger while cooking. Transfer the meat to a broiler pan and discard the marinade that was left in the bag. Broil the steak for 8 to 12 minutes, flipping once halfway through the cooking process. The exact amount of time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to determine whether your meat is cooked through. It should be between 125 and 130 degrees Fahrenheit for rare, 135 degrees Fahrenheit for medium-rare, and 145 degrees Fahrenheit for medium. Transfer the meat to a chopping board and let it rest for 10 minutes before slicing. Cut the meat into thin slices by cutting it diagonally across the grain.
  • This marinade contains brown sugar, which aids in the creation of a lovely sear on the surface of the steak while also making it easier for the meat to burn on the inside. Therefore, it is ideal to grill the steak for about 4 minutes each side over direct fire (to obtain those beautiful grill marks), but then to cook the steak over under indirect heat for the remainder of the cooking time (to avoid burning)
  • Cooking Is it just for two people? Use a smaller piece of meat and reduce the marinade ingredients by half
  • Alternatively, cook the full dish, slice the meat, and then wrap the leftovers firmly in plastic and foil to keep them fresh longer. Cooked meat may be frozen for up to 3 months and then used in sandwiches, spaghetti, or salads at a later time. Refrigerate for at least 4 hours (ideally overnight) to aid in tenderizing the rough cut. It is possible to marinate London broil for an excessive amount of time
  • Thus, I do not advocate marinating the meat for more than 1-2 days. After then, the acid or enzymes in the marinade can cause the meat’s tissue to break down to the point where it becomes mushy
  • However, this is rare. Slice the meat against the grain to make it more tender (across the natural lines that you see running through the meat). Rather of cutting alongside the strands, this method allows you to cut through them and shorten them more effectively. Due to the fact that most of the laborious task of breaking up the muscle fibers has already been completed for you, chewing the steak will be much simpler.

The following ingredients are included in one serving: 5.3 ounces of beef and 1 tablespoon marinade|Calories: 321kcal|Carbohydrates: 1.9g|Protein: 54g|Fats: 6.7g|Saturated Fat: 0.2g|Cholesterol: 133.3 mg|Sodium: 433 mg|Sugar: 0.9g This piece was first published in July of 2017 and has been updated. Updates to the photographs were made in January of 2021.

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