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London Broil

So, I had a beautiful London Broil from Stew Leonards - I seasoned it with Penzy's Chicago seasoning and put it on a hot oiled grill. 4 minutes per side. Let it rest 1-15 minutes.
My problem was it was a bit tough.
The only thing I can think of is that I should brought the meat to room temp before grilling?
Any ideas?

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  1. I always marinate my london broil first, then bring it too temp and grill to rare. Let rest for a few minutes. A teriyaki style marinade is good- lemon, oil, soy cause, garlic, ginger and honey. Just cut up the lemon, garlice and ginger and all the liquids to a zip lock bag. Another marinade- which sounds odd but is tasty- equal parts coca cola, ketchup and italian dressing.
    I think the marinades tenderize the meat. London broil is a favorite when I am cooking beef for a crowd.

    7 Replies
    1. re: macca

      How did you cut it? Thin slices across the grain are best. This isn't a tender piece of meat from the loin.
      paulj

      1. re: paulj

        Yup- thin slices across the grain. My butcher is great- when I am feeding a crowd, I have him cut me a few steaks about 2 to 2.5 inches thick. You are right about this not being a tender piece- hence the marinade.

        1. re: paulj

          In fact London Broil can be a variety of cuts from flank to top round

          1. re: scubadoo97

            My understanding is that "london broil" isn't really a cut but a preparation method. That some vendors will sell a cut of meat as "london broil" is purely for marketing reasons.

            1. re: jgg13

              Pretty much what I was saying that it could be a number of things. Usually it is a cut from a single muscle. I understand and agree it is more of a prep method but name is used as a marketing tool. Some say that london broil is often flank steak. I would be thrilled if I ever saw one in the market that was a flank. Most are top rounds.

          2. re: paulj

            When I do London Broil on the foreman grill, i marinade it in olive oil, kitchen bouquet or gravy master, garlic pepper, rosemary, thyme, and let it sit in a ziploc in the frig for at least four hours, then on the counter for an hour. Tender every time...

          3. re: macca

            I also maritnate mine, with similar ingredients, adding red wine and worcestershire as well. a couple hours really tenderizes the meat.

          4. Pretty much any piece of meat should be brought up to room temperature before grilling it.

            1. London broil can be tough at times, so I always marinate first and done well with that process

              1. It's not my favorite cut of meat. I'd try flank steak or a tri-tip for more flavor.

                1. Next time you decide to have the same London Broil, consider slow roasting the meat first in your oven @ 225* first for about 90-120 minutes, depending on the thickness of the meat. You need not sear the meat, and you will have no fear of overcooking the meat, trust me.

                  You can do any or all of the suggestions for marinating first, bringing to room temperature and even letting the meat rest. When you are ready to grill or reheat, do the same as your original post and the results will be much different.

                  This method I have explained is used at many catering facilities where a large number of guests would be served. At many Country Clubs, this is how Tri-Tips and Flap Meats are cooked and served at Golf Outings with Carving Stations. The marinade is usually simple soy sauce and olive oil. The slow roasting process along with marinating breaks the meat down and tenderizes.