644767 Fri Aug 14 17:23:45 -0700 2009 15 28 Kosher 0 4947622 Anyone have an simple recipie for a first timer making a London Broil in oven Marinate or not Fri Aug 14 17:23:45 -0700 2009 254503 Matash 1 4948278 MUST marinate at least a couple hours. Soy sauce, garlic, scallions, brown sugar. Sat Aug 15 03:48:44 -0700 2009 4947622 12009 DeisCane 2 4949796 I second DeisCain's recommendation and marinade suggestion - comes excellent every time - Sat Aug 15 19:24:43 -0700 2009 4948278 11622 weinstein5 2 4949965 Can you please be more specific about the recipe, such as ingredient amounts or ratios, cooking instructions, cut of meat? Thanks very much! Sat Aug 15 21:42:17 -0700 2009 4948278 15126 Bzdhkap 3 4950252 This one always sells well. It's not my usual style of cooking, but it's very tasty. Get a relatively thin cut of London Broil. Place in gallon-sized Ziplock bag, or the marinating vessel ofyour choice, for at least four hours (preferably overnight) with: 1/3 cup vegetable oil 3 tablespoons brown sugar 3 tablespoons soy sauce 1 clove of garlic, smashed 1/2 teaspoon coarse-ground black pepper 2 medium onions, one sliced, one chopped Turn it once or twice during that time so that both sides get well marinated. Place the meat and marinade in a broiler-safe pan and brown under a preheated broiler for about 4-5 minutes, then roast at 400 F until rare. How long that step takes depends on the size of the cut, but a small one, eg 1.5 pounds, can be about 20 more minutes to get to rare, and a few minutes longer to medium-rare; cut into the thickest part of the meat to check the color if you do not have a meat thermometer. Do not let it get well-done, as well-done London Broil is very chewy. When you slice it up, rather than the normal up and down cut, where the knife is at a 90 degree angle relative to the cutting board, slice it at a 45 degree angle, which also keeps it very tender. Sun Aug 16 06:25:58 -0700 2009 4949965 39900 GilaB 4 5155862 I purchased a London Broil about 2lbs very lean one piece like a roast, uncut and not sure how to prepare it, any suggestions? Wed Nov 04 12:37:30 -0800 2009 4950252 59484 sig 5 5156064 Won't help you now, but I have my butcher cut the London Broil into steaks, roughly 3/4" thick, and have him tenderize it. Then marinate in a Ziploc with Soy Vey and grill. Wed Nov 04 13:41:10 -0800 2009 5155862 202198 ferret 5 5156377 I make Beef and Broccoli. The meat is cut very thinly sliced and marinated with soy sauce, sugar,baking soda, water and oil. A separate seasoning sauce is made and set aside. The meat is sauteed quickly and removed immediately.Green onion and fresh ginger is then sauted.The broccoli is brought to a boil and cooked a short time, drained and added to the onion and ginger mixture. The meat is returned to the pan, and the seasoning sauce is added. Wed Nov 04 15:18:46 -0800 2009 5155862 133679 classylady 6 5156593 Since I bought a roast I kind of would like to keep it whole! :-) Wed Nov 04 16:27:01 -0800 2009 5156377 59484 sig 7 5156800 The recipe I posted above ought to work. Wed Nov 04 18:04:26 -0800 2009 5156593 39900 GilaB 7 5156930 I made a london broil this weekend - 4 lbs - marinated in soy sauce (Soy Vay) and brown sugar -put on a rub of brown sugar, kosher salt, ground cumin and black pepper and then cooked it on the grill and it was great Wed Nov 04 19:00:53 -0800 2009 5156593 11622 weinstein5 8 5157831 How long did you cook each side? Did you cut it thinly? Thu Nov 05 07:37:31 -0800 2009 5156930 59484 sig 9 5157868 left it as a whole roast - cooked it for approximately 70 minutes -- halfway through flipped it - used indirect heat set up in my weber charcoal grill - Thu Nov 05 07:49:23 -0800 2009 5157831 11622 weinstein5 10 5157951 I've heard it said that you should first cook the meat on a high temp on the BBQ on both sides to sear in the juices before switching to the indirect heat Thu Nov 05 08:19:50 -0800 2009 5157868 13122 berel 11 5158075 the fire was hot enough that it did sear even with it stacked on the sides it was ahot fire - I am due for a new weber kettle so rather difficult to control heat Thu Nov 05 09:01:35 -0800 2009 5157951 11622 weinstein5 11 5158140 'Searing in juices' is a myth: http://www.chow.com/stories/11751 Browning does make meat tastier, though. Thu Nov 05 09:23:36 -0800 2009 5157951 39900 GilaB