London Broil

Encyclopedia : L : LO : LON : London Broil

London Broil is a beef-based food dish that involves cooking flank or round steak close to a cooking sauce by way of broiling or grilling.

The cut of meat traditionally used is flank steak, which is a large section of lean muscle. Top Round Roast/Steak is also a commonly used cut. Because the muscle fibers run the entire length of the cut, the meat can be tough if not tenderized via scoring, pounding, or marinating.

The preparation of London Broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is commonly served in thin slices, cut across the grain.

Despite its name, this is entirely an American invention—no English dish even closely resembles this.^{[[Citing sources citation needed]]}

It is suggested to marinade London broil for 6 to 8 hours before cooking, which not only makes the meat tender, it makes it jucier and tastier.. Some basic marinades consists of oil with red wine vinegar, sugar, Worcestershire sauce, mustard, onion, meat tenderizer, soy sauce, honey etc. You can really just mix a bunch of stuff together and experiment..as long as you have the basic oil and sugar with tenderize the meat. A great trick for parties, buy it when it's on sale, cook in the broiler and on the grill for a final 'grilled' taste. Very good for big groups.. Looks expensive, but itsn't. Great for fajitas and tacos bars too.

From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.