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London Broil Recipe

Matash Aug 14, 2009 05:23 PM

Anyone have an simple recipie for a first timer making a London Broil in oven

Marinate or not

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  1. d
    DeisCane RE: Matash Aug 15, 2009 03:48 AM

    MUST marinate at least a couple hours. Soy sauce, garlic, scallions, brown sugar.

    17 Replies
    1. re: DeisCane
      weinstein5 RE: DeisCane Aug 15, 2009 07:24 PM

      I second DeisCain's recommendation and marinade suggestion - comes excellent every time -

      1. re: DeisCane
        Bzdhkap RE: DeisCane Aug 15, 2009 09:42 PM

        Can you please be more specific about the recipe, such as ingredient amounts or ratios, cooking instructions, cut of meat? Thanks very much!

        1. re: Bzdhkap
          GilaB RE: Bzdhkap Aug 16, 2009 06:25 AM

          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.

          1. re: GilaB
            sig RE: GilaB Nov 4, 2009 11:37 AM

            I purchased a London Broil about 2lbs very lean one piece like a roast, uncut and not sure how to prepare it, any suggestions?

            1. re: sig
              ferret RE: sig Nov 4, 2009 12:41 PM

              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.

              1. re: sig
                classylady RE: sig Nov 4, 2009 02:18 PM

                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.

                1. re: classylady
                  sig RE: classylady Nov 4, 2009 03:27 PM

                  Since I bought a roast I kind of would like to keep it whole! :-)

                  1. re: sig
                    GilaB RE: sig Nov 4, 2009 05:04 PM

                    The recipe I posted above ought to work.

                    1. re: sig
                      weinstein5 RE: sig Nov 4, 2009 06:00 PM

                      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

                      1. re: weinstein5
                        sig RE: weinstein5 Nov 5, 2009 06:37 AM

                        How long did you cook each side? Did you cut it thinly?

                        1. re: sig
                          weinstein5 RE: sig Nov 5, 2009 06:49 AM

                          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 -

                          1. re: weinstein5
                            berel RE: weinstein5 Nov 5, 2009 07:19 AM

                            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

                            1. re: berel
                              weinstein5 RE: berel Nov 5, 2009 08:01 AM

                              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

                              1. re: berel
                                GilaB RE: berel Nov 5, 2009 08:23 AM

                                'Searing in juices' is a myth: http://www.chow.com/stories/11751
                                Browning does make meat tastier, though.

                  2. re: GilaB
                    Bzdhkap RE: GilaB Dec 17, 2009 05:58 AM

                    GilaB: Thanks so much for sharing your recipe. If you're still out there, or for anyone else who has tried this, a few questions:

                    In the broiling step, should it be close to the flame, or further away? Do you broil both sides?

                    In the roasting step, I assume you roast it uncovered. Is that right?

                    Is there any trick to cutting it at a 45 degree angle? I'm really good at slicing meats nicely with the normal up and down cut, but have trouble doing a neat job when slicing on an angle.

                    Thanks so much!

                    1. re: Bzdhkap
                      sig RE: Bzdhkap Dec 17, 2009 07:47 AM

                      I ended up freezing my London broil roast marinated raw. Since my grill is put away for the season I am going to rotisserie it. I will let everyone know the results.

                      1. re: Bzdhkap
                        GilaB RE: Bzdhkap Dec 17, 2009 09:09 AM

                        I'm still here :) I'm here probably every day, in fact, meaning that I've learned much more about the kosher restaurants of cities I never go to than I'd ever have expected.

                        I broil on the top or next-to-top rack, fairly close to the flame, one side only, until it's nicely browned on top. The roasting is indeed uncovered. My husband handles the carving, and I can't really give you good tips on that front, but I think you need to take a small, uneven, inelegant chunk off one end first, at the same 45 degree angle, in order to create a good surface for the rest of it.

                2. s
                  SimonF RE: Matash Dec 23, 2009 07:29 AM

                  I cook it in the broiler and it is delicious. Cooks fast - about 10 minutes on a side. Amen to all who say marinate in soy sauce and garlic.

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