Kitchen

[Toppers]

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@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!  

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

[Toppers]

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@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.

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

[panda1234]

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.

[klajfakj]

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.

[Lipstickdiva]

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. 

[ChynnaBlue]

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@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.

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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.

[jaxs mom]

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. 

[Mothertrucker]

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....

[jlkz]

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

[PamelaSue72]

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.