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London broil

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LuluTheMagnificent Jul 27, 2009 03:11 PM

I just got some on sale at ralphs. Can I use it to make tacos? Like king taco tacos or will it be too tough. The butcher said "oh it'll be great." But, I don't know if he knew what he was talking about.

Thanks.

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  1. monavano Jul 27, 2009 03:31 PM

    Cut it thin and against the grain, and it should be great!

    1. ipsedixit Jul 27, 2009 03:54 PM

      Marinade for 12-24 hours, or use a dry brine for about 6 hours.

      Grill (or broil) at high heat.

      Slice thin, ACROSS the grain.

      1. tommy Jul 27, 2009 04:01 PM

        what is the actual cut (or wasn't it specified). "london broil" is a preparation, but some butchers label a few different cuts of beef as "london broil."

        4 Replies
        1. re: tommy
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          LuluTheMagnificent Jul 27, 2009 06:24 PM

          tommy, good to know. It says beef round london broil.

          Thanks ipsedixit for the step by step, I needed it!
          Thank you monavano!

          hopefully, last question...will I be able to see the grain better after it's cooked? I looked at it now and was having trouble. *blushes*

          1. re: LuluTheMagnificent
            ipsedixit Jul 27, 2009 11:02 PM

            Cutting across the grain ... read all about it here: http://lowcarbdiets.about.com/od/tips...

            1. re: LuluTheMagnificent
              JungMann Jul 28, 2009 06:21 AM

              There will be some moisture loss, so you might very well be able to see the striations in the meat.

              I grilled some round london broil for burritos over the weekend and they turned out fine. Make sure to let it rest when you take it off the heat.

              1. re: JungMann
                l
                LuluTheMagnificent Jul 28, 2009 01:37 PM

                Thank you both. Yes, it was a lot easier after cooking and then the light bulb went off. I just finished the tacos. They were GREAT.

          2. coll Jul 28, 2009 08:47 AM

            Some people like it and some not, but depends on who's doing the cooking. I got some myself for $1.25/lb and am planning on making Pizzaioli in the fall with it. Husband thinks he hates it, due to how Mom cooked and served, but if braised correctly and cut against the grain, it's as good as anything. Don't know about "It'll be great" though!

            1. d
              Diane in Bexley Jul 28, 2009 11:38 AM

              This is my personal preference, FWIW, but I like shoulder steak rather than round for London Broil. As mentioned, London Broil is a preparation, marinated meat, BBQed or grilled, sliced against the grain (preferably done no more than med rare). Shoulder comes from the chuck primal of the cow, tends to have more fat, and as everyone knows, fat = flavor.

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