How do you prepare London Broil?

[Mellie2162]

Anyone have a good recipe to share?

 

[Cantw8]

I poke lots of holes in it with a fork, top and bottom and marinate it all day in the fridge. I use a combination of worcestershire sauce, Emeril's steak sauce, teriyaki sauce and Montreal steak seasoning. I always cook it on the grill and slice it on an angle to make it more tender. I'll bring corn and salad, what time should I be there???

 

[Angelhalo]

I take a knife and cut deepish slits all over and stuff them with garlic slices, then cook to medium rare. Yum Yum!

 

[KikiFan]

I marinate it all day with oil, red wine vineger, and lots and lots of garlic powder.

 

[famofsix]

score it and pat on minced garlic and olive oil and cook on the grill.

 

[Mom2Evie]

Drop it in my crock pot and pour 1/2 bottle of hoison sauce on it. This works really well for any large cut of beef.

 

[vettechick99]

Drop it in my crock pot and pour 1/2 bottle of hoison sauce on it. This works really well for any large cut of beef.

Yum! What do you do with it after?

 

[Patch'sD]

I was watching Alton Brown about grilling. He warned about marinating meet in a heavy Sodium (Soy Souce) based products. No more than a day but more like four hours would be fine. The sodium can draw out the mosture from the meat.

 

[Mom2Nick]

I make Chimichurri Sauce, my recipe is fresh parsley, oil, red wine vinegar, 6-8cloves of garlic, lemon juice, salt, pepper and cayenne to taste.

I then divide the recipe in half, some goes into a bowl to be served on the side with the cooked steak, the rest goes into a ziplock bag, I then poke holes all over the steak and marinate it in the bag with sauce for a MINIMUM of 24 hours.

 

[Mellie2162]

I poke lots of holes in it with a fork, top and bottom and marinate it all day in the fridge. I use a combination of worcestershire sauce, Emeril's steak sauce, teriyaki sauce and Montreal steak seasoning. I always cook it on the grill and slice it on an angle to make it more tender. I'll bring corn and salad, what time should I be there???

Do you slice it and then cook it or cook it first?

 

[Mom2Evie]

Yum! What do you do with it after?

I let it cook all day while I'm at work. Sometimes I'll throw in a small can of mushrooms (drained) too. I've sliced it up & served it on crusty rolls for sandwiches, sliced & poured it over egg noodles, or just served it with regular sides like any meat dish.

 

[Mayl]

I talk to it ahead of time to let it know the end is coming. That is how I prepare my london broil..


Ok for real.

Either a dry rub of spices that I keep ready to go, or a simple teriakye (spelling??) marinade and brush more on after I flip the steak

Simple tip, but remember to let the steak rest for at least 5 minutes and cut against the grain.

 

[vettechick99]

I let it cook all day while I'm at work. Sometimes I'll throw in a small can of mushrooms (drained) too. I've sliced it up & served it on crusty rolls for sandwiches, sliced & poured it over egg noodles, or just served it with regular sides like any meat dish.

So when it's done cooking in there, it's more like shredded beef, right? That sounds good, I'll have to try it that way. I've only done shoulders and butts in the crock pot before.

 

[BoyLovesBuzz]

95% of a successful LB is how you slice it. You gotta make sure you go across the grain.

My method is quarter inch cross hatch slices on both sides. Spread yellow mustard on both side, garlic powder and onion powder. Marinate in worcestershire and bourbon for as long as you can.

 

[disneyfanatic60]

I take lots of garlic powder/salt, onion powder, and salt and pepper and liberally rub both sides of the meat. I put in a pan and add one can of beef broth. Cover with foil and put in the oven on low (275 or so) and let it go for a few hours. The longer the better. I then shred it with a fork (it will be so tender) and drain off some of the excess juices. My kids like it on a hoagie roll along with melted cheese. I think even added some bbq sauce and then on to a hoagie roll would be good. It's simple and easy and tastes great!

 

[tar heel]

Trim any visible fat, then score with a knife in a criss cross pattern all over both sides. Pour bottled Italian or balsamic dressing over both sides. Put in refrigerator for all day or even over night, basting and turning once in a while. Grill about 15 minutes a side (depending on size) for medium. Slice thinly. Magnificent!

Mom2Evie's recipe sounds good for a cheap roast, but it would be a terrible way to treat a London Broil!

 

[GeorgeG]

I guess this is going to seem boring, but I just throw on the grill naked... the steak, not me!

I'm one who loves the natural taste of beef and other meats. I prefer to cook it plain and those who must can add their own stuff to their own pieces before they eat them.

 

[Cantw8]

Do you slice it and then cook it or cook it first?

I cook it and then slice it

 

[Par8hed]

I would urge all of you to try your marinades and rubs without slicing/scoring/piercing the meat prior to cooking. The idea that this will make the meat more tender is a misconception. Actually the opposite is true.

As far as doing it to enhance flavor absorption.....it's just not necessary.

You won't see Emiril, Bobby Flay or anyone else cutting their London Broil prior to the grilling.

 

[DMickey28]

I poke lots of holes in it with a fork, top and bottom and marinate it all day in the fridge. I use a combination of worcestershire sauce, Emeril's steak sauce, teriyaki sauce and Montreal steak seasoning. I always cook it on the grill and slice it on an angle to make it more tender. I'll bring corn and salad, what time should I be there???

I do something similar. I use a Teriyaki marinade as a base, add some OJ, some whiskey, brown sugar and ketchup. Marinade it as long as possible. Last night I actually put an A1 New York Steakhouse marinade on it for about 4 hours and it was pretty good.

I would urge all of you to try your marinades and rubs without slicing/scoring/piercing the meat prior to cooking. The idea that this will make the meat more tender is a misconception. Actually the opposite is true.

As far as doing it to enhance flavor absorption.....it's just not necessary.

You won't see Emiril, Bobby Flay or anyone else cutting their London Broil prior to the grilling.

Agree with this and PP that said to let meat sit for at least 5-10 minutes before slicing. Slice a london broil across the grain into thin slices.

DO NOT CUT INTO THE MEAT ON THE GRILL TO SEE IF IT'S DONE. Learn how to feel for it's doneness.