What to do with London Broil?
I don't cook meat too often, but I have to figure out what to do with a London Broil on Monday. I will not "meet' the meat until late Monday afternoon, so without prep time I'm pondering cubes for a saute like Beef Stroganoff or having everyone spear some for a meat fondue.
Will London Broil work that way?
What is a London Broil anyway? The cut is not listed in the diagram of my (ancient) Joy of Cooking.
And what to serve with it? Well, too many questions. I have to figure some of this out myself.
Technical definitions aside, most grocery stores are selling flank or shoulder for grilling as London broil, usually in a large piece that can feed several. Whatever cut you have, it's not usually a tremendously tender one, and benefits greatly from an overnight marinade. Then outdoor grilling if weather permits, not more cooked than medium, or it'll really toughen up, and slice thinly against the grain on the bias (helps make it more tender to cut it this way). Serve with the same sides you'd have with steak. Too chewy for fondue or sauteing, I think. To me this is a real beef lovers dish, more my hubby's taste than mine. Hope that was a bit more helpful than your first response!
I second the motion, Momma. Good explanation!
When we have London broil at our house, it is flank steak which my wife marinates in extra virgin olive oil and red wine with thin slices of garlic and Italian seasonings (you know...6 herbs in a jar). The marinating process is about 8 hours in duration. Before grilling or broiling, the meat is scored on both sides. The meat is exposed to the heat for a very short time, then allowed to rest before slicing against the grain on a diagonal.
Altho I have seen some cut of sirloin being sold as London broil in supermarkets, I don't think it works as well as flank steak. I'll buy the sirloin when it is on sale and make chili with it.
In my grocery store what is sold as "London Broil" is something different than flank steak. I don't know what part it is, but it doesn't have that striated look that flank steak does; it's more "solid". I usually use it in very long cooked things (spiced and cooked for a couple hours in the oven for burritos). I agree that marinating and grilling till no more than medium would be the best way, given your situation, to handle it.
Here in the NY area, it is part of the top round I believe. It needs to be seared first, and then cooked on low for an hour or so. If it's flank steak I think you wouldn't cook as long, maybe 15 minutes?
If it doesn't horrify you, you could always sprinkle some meat tenderizer on as soon as you get it. Or pineapple juice, or some bourbon. All of these would work quicker than a marinade.
dk is right. London Broil is a cooking method. It can be applied to flank steak or top sirloin or top round and others.
It's wrong and confusing for supermarkets to label a piece of meat London broil. Nevertheless, they will never label a flank steak London broil, since they can typically charge more for a flank steak sold as flank steak and a cheaper piece of meat as London broil.
In other words, don't buy meat labeled as London broil. For that matter, get you meat at a good butcher.
I spread a little softened butter on one side, and grate tons of black pepper on it (the butter helps the pepper stick). I then grill it for 3 min. on one side, and 2 min. on the the second. Take it off the grill,place it on a wooden cutting board, add a sprinkle of kosher salt. Let rest for 8 to 10 min.
To serve: Slice on a diagonal, against the grain. I use the cutting board to bring to the table as my serving dish. This cut of meat, is best when served med. rare.
Decades ago, I remember London broil referred to a cut of flank steak. Now, at least in So. CA where I live, London broil is the label given to a 1-1/2 - 2" thick cut of top round or bottom round. I think it is too lean for braising and would turn out too dry. What I do is marinate it and then grill it on the gas grill until medium rare. Then I let it set for 10-15 minutes and slice it thin for serving.
What's sold as london broil in my rural, mainstream southern chain supermarket is top sirloin. It's pretty chewy, so it is best marinated & then quickly grilled & served thinly sliced (as others describe). I used one just yesterday cut into chunks to make the sirloin black bean chili recipe on page 123 or so of the January issue of Gourmet. Requires about an hour of cooking, plus prep time. The chili was delicious.