topic Re: London Broil what am I missing in Kitchen

London Broil what am I missing

springers — Wed, 21 Oct 2015 02:20:37 GMT

I noticed someone buying this selection that has the money to buy a better cut of beef. My parents bought London Broil because of the price and it tasted like it. How do prepare it? Tri Tip has been my inexpensive selection.

Re: London Broil what am I missing

nygradgirl — Wed, 21 Oct 2015 02:29:35 GMT

Oh no, I tried to post before and it disappeared. Anyway, I'm no cook, so I can only tell what I've seen my father do. He seasons the London Broil and pours Cream of Mushroom canned soup over it. Or, he marinades it in Balsamic Vinegar. He also trims the fat if needed.

Re: London Broil what am I missing

Toppers — Wed, 21 Oct 2015 03:25:17 GMT

@springers wrote:
I noticed someone buying this selection that has the money to buy a better cut of beef. My parents bought London Broil because of the price and it tasted like it. How do prepare it? Tri Tip has been my inexpensive selection.

I haven't had it in a long time. You can use tri-tip like you have been doing.

When my Mom used to make it, she used to use flank steak, and would marinate it first for as long as possible, like overnight, since flank steak can be tough.

Here is an interesting recipe from the Food Network for marinating, then preparing flank steak for London Broil. There are quite a few recipes on there to look at if you are interested, or even more out there on the internet, too.

It's good broiled or grilled, as you probably know already:

http://www.foodnetwork.com/recipes/marinated-london-broil-recipe.html

Re: London Broil what am I missing

springers — Wed, 21 Oct 2015 03:34:38 GMT

I was surprised to see her select it in the market. It made me think what am I missing?

Re: London Broil what am I missing

Toppers — Wed, 21 Oct 2015 03:52:10 GMT

@springers wrote:
I was surprised to see her select it in the market. It made me think what am I missing?

It's also used for making fajitas, too. So maybe that's another reason that she was choosing that particular cut of meat. If you are going to use it for making fajitas, you should do the same thing though-make sure that you marinate it, so that it is not too tough.

London Broil was a popular dish years ago, back in the 60's and 70's. My Mom used to prepare it fairly often, using flank steak. She would broil it indoors, and it was really good. I remember enjoying it.

Re: London Broil what am I missing

Desertdi — Wed, 21 Oct 2015 04:19:23 GMT

My ma used to make a pot roast for the dog.........so who knows?????

Re: London Broil what am I missing

Kachina624 — Wed, 21 Oct 2015 04:57:14 GMT

My mom pounded the meat to tenderize, made a stuffing (Pepperidge Farm), put the stuffing on the meat, rolled it and fastened with string, browned it good and pressure cooked it with some liquid added. Made gravy and served sliced. Delicious. Flank steak, also known as skirt steak, is most famous as being the meat in fajitas.

Re: London Broil what am I missing

beach-mom — Wed, 21 Oct 2015 04:33:57 GMT

DH and I had this a lot for special times when we were first married! Here's how I prepared it:

Marinade: 6 Tbsp. cooking oil, 6 tsp. red vinegar (adjust for size of your steak), and a few sprinkles of dried minced garlic.

Score the meat diagonally in large X's, and pour the marinade over it. Let it sit about 4-5 hours in refrigerator, turning it every 1/2 hour or so.

When you're ready, remove it from the marinade, and broil it until it's the way you like it!

Re: London Broil what am I missing

klajfakj — Wed, 21 Oct 2015 09:28:34 GMT

We actually luv London Broil. I am a BIG fan of Lipton Beefy Onion Soup mix. I put my meat in my cast iron pot(le creu) with the soup mix and stick it in the oven. It gets tender and just falls apart. You can also stick some veg's in there for a great stew.

Re: London Broil what am I missing

Toppers — Wed, 21 Oct 2015 10:02:23 GMT

@Scamper wrote:
We actually luv London Broil. I am a BIG fan of Lipton Beefy Onion Soup mix. I put my meat in my cast iron pot(le creu) with the soup mix and stick it in the oven. It gets tender and just falls apart. You can also stick some veg's in there for a great stew.

This sounds like a really good way of trying it! Thanks for sharing your recipe.

Re: London Broil what am I missing

Toppers — Wed, 21 Oct 2015 10:04:04 GMT

@beach-mom wrote:
DH and I had this a lot for special times when we were first married! Here's how I prepared it:

Marinade: 6 Tbsp. cooking oil, 6 tsp. red vinegar (adjust for size of your steak), and a few sprinkles of dried minced garlic.

Score the meat diagonally in large X's, and pour the marinade over it. Let it sit about 4-5 hours in refrigerator, turning it every 1/2 hour or so.

When you're ready, remove it from the marinade, and broil it until it's the way you like it!

This sounds like a good marinade for it. Yummy! Thanks for sharing your recipe.

Re: London Broil what am I missing

Toppers — Wed, 21 Oct 2015 10:05:55 GMT

@Kachina624 wrote:
My mom pounded the meat to tenderize, made a stuffing (Pepperidge Farm), put the stuffing on the meat, rolled it and fastened with string, browned it good and pressure cooked it with some liquid added. Made gravy and served sliced. Delicious. Flank steak, also known as skirt steak, is most famous as being the meat in fajitas.

I never thought of making it in a pressure cooker. Thanks for sharing your Mom's recipe with us. This sounds really yummy!

Re: London Broil what am I missing

panda1234 — Wed, 21 Oct 2015 10:23:35 GMT

We have it once a week during grilling season. I buy Italian dressing, whatever is on sale and put everything in a zip lock bag overnight. The vinegar in the dressing ttenderizers the meat. I grill till med rare.....delish.

Re: London Broil what am I missing

klajfakj — Wed, 21 Oct 2015 10:31:13 GMT

I forgot to note I add 1 cup of liquid, or less depending on the size of meat, whether that be water or beef broth.

Re: London Broil what am I missing

Lipstickdiva — Wed, 21 Oct 2015 14:26:22 GMT

I too do London Broil often during grilling season.

I have a marinade recipe I got on this board years ago that I use or I just buy a cheapy bottle of Italian dressing.

I always marinade overnight.

Re: London Broil what am I missing

ChynnaBlue — Wed, 21 Oct 2015 14:43:08 GMT

@springers wrote:
I noticed someone buying this selection that has the money to buy a better cut of beef. My parents bought London Broil because of the price and it tasted like it. How do prepare it? Tri Tip has been my inexpensive selection.

Wow, I don't see this as anything I'd even notice. Sometimes I buy Top Ramen or Kraft Mac & Cheese because it's a comfort food I liked when I was a kid, not because I can't afford better. I prefer Kraft Mac & Cheese to homemade Mac & Cheese, which drove my mom crazy, but there it is. Because it's quick and easy, she used to make it for my sister and me before we went out trick-or-treating on Halloween. And the first time I ever had Ramen was when my pre-school had a cultural festival where we all ate ramen while learning about China. (Ramen soup is served in Japan but the noodles are Chinese.) I loved the squiggly noodles and it was so much fun to eat.

So maybe what you're missing are her memories and nothing about the meat.

Re: London Broil what am I missing

jaxs mom — Wed, 21 Oct 2015 14:47:20 GMT

JMO but I don't think you're missing anything. I'd never use london broil for fajitas, I either use skirt steak or if they don't have any at the store then flank steak.

Re: London Broil what am I missing

Mothertrucker — Wed, 21 Oct 2015 16:08:24 GMT

FYI, flank steak and skirt steak are NOT the same thing..skirt steak comes from around the diaphragm...both are very similar, though, cooked pretty much the same ans sliced on the bias...

when I was a kid, London Broil was flank steak sliced, rolled in a spiral and put on a skewer like a meat pinwheel...my Mom would marinate in soy sauce and my Dad would BBQ...now it seems London Broil is just a name for some cheap kind of Round Steak....

Re: London Broil what am I missing

jlkz — Wed, 21 Oct 2015 22:42:01 GMT

DH used to grill London broil but has switched over to flank steak -- what a great difference in taste and tenderness!!!

Re: London Broil what am I missing

PamelaSue72 — Wed, 21 Oct 2015 23:29:20 GMT

We do both London Broil and flank steak. Our flank steak is usually marinated in a beer marinade and then grilled and sliced very thinly across the grain. I do that with London Broil as well, only marinated for a longer time. Both are delicious.

When using flank steak, sometimes I'll ask our butcher to slice a "pocket" into the steak and stuff it that way. With a thicker flank steak, it's easy. And it's just as good.