London Broil Recipe

[Matash]

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

Marinate or not

[SimonF]

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.

[DeisCane]

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

[weinstein5]

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

[Bzdhkap]

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

[GilaB]

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.

[sig]

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

[ferret]

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.

[classylady]

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.

[sig]

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

[GilaB]

The recipe I posted above ought to work.

[weinstein5]

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

[sig]

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

[weinstein5]

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 -

[berel]

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

[weinstein5]

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

[GilaB]

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

[Bzdhkap]

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!

[sig]

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.

[GilaB]

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.