Your favorite London Broil recipe?

[letsindulge]

I'm looking for something new aside from my red wine, soy sauce, Worcestershire, oregano, and garlic marinade. TIA.

[letsindulge]

The kalbi-marinated London Broil turned out really well. Grilled to mid-rare with a side of grilled asparagus, and steamed brown jasmine rice.

[AreBe]

We really like this Martha Stewart recipe.
COMBINE
1/2 c dry red wine
1/4 c extra-virgin olive oil
1 tsp Dijon mustard
4 large cloves garlic, coarsely chopped
2 sprigs fresh rosemary, needles removed
1/2 tsp freshly ground black pepper
Score steak. Pour marinade over it in a shallow dish or a resealable plastic bag. Let marinate, covered in the refrigerator for at least 6 hours and up to 24.

[jacquelyncoffey]

I love the marinade recipe I found on the bottle of McCormick Montreal Steak Seasoning. It's 2 tsp. seasoning, 2 tablespoons soy sauce, and 1/4 cup vegetable or olive oil. I mix the seasoning and the soy together and let it "bloom" for a few minutes, then add the oil. I pierce the meat and add the marinade and let it sit for a couple of hours, or more. There's no acid to speak of, so it won't get mushy if you let it go a long time. Also, I only make half the marinade recipe, as it is enough for a 1-1/2 - 2lb piece of meat. I also make my own Montreal Seasoning from a recipe I believe I found here. I can post it if you are interested.

[attran99]

I use a marinate of soy sauce, oyster sauce, balsamic vinegar, red chili flake, dijon mustard, and salt and pepper. Easily one of my favorite recipes.

[macca]

This sounds really odd- but it is surprisingly good on grilled steaks. Equal parts ketchup, coca cola and italian dressing!

[letsindulge]

Decided to marinate it kalbi-style since I have the majority of ingredients already. Just need an Asian pear. I've been craving rice anyway. Pics to come.

[fourunder]

Have you ever tied Kiwi fruit or pineapple as the enzyme?

[coll]

I just finished eating my first Asian Pear....so good! It was local so nice and juicy.

[fourunder]

Not a recipe suggestion, but rather a method and or consideration for for different type of meat cuts.

Personally, I cannot enjoy most round cuts sold as London Broil. Instead, when I want a thin sliced beef option, I prefer any of the following slow roasted @ 200-250*:

Hanger, Flat Iron/Top Blade, Chuck Roast, Chuck Blade Roast, Tri-Tip, Newport, Flap Meat and Top Butt Sirloin.

Here is a 4 inch thick, 12 pound Chuck Blade Roast I recently made with pictures to detail the different stages of preparation. I like my beef medium-rare and the results surpassed my expectations for tenderness.

http://chowhound.chow.com/topics/8147...

[coll]

Despite what I wrote above, I threw a hanger steak into pizzaiola a few weeks ago and wow! I made a note on my recipe card for the future. Funny, I was just trying to get rid of it. The other one I got at the same time I grilled and we didn't like it plain, but covered in sauce is a whole other story.

[fourunder]

The other one I got at the same time I grilled and we didn't like it plain......

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C,

Was it to gamey (liverish) for you? If you ever decide to give it another try.....I've had it marinated in Sake and soy sauce, then simply grilled @ Ming Tsai's Blue Ginger restaurant. It was very good.

[coll]

The hangar steak was slightly gamy, but also I think I made it too rare. When I braised it in the pizzaioli, there was no pink but it was so tender. Flat iron I love too, although I usually make fajitas with that. But the hangar to me demands some extra flavor, you're right. Soy sauce would be good, I have a whole bottle of Veri Veri Teriyaki that I need to use someday.

Another new favorite is Teres Major, perfect for slicing and sandwiches. With so many choices, why choose London Broil? But I'm obviously prejudiced.

[JoanN]

Getting hung up on terminology here. Generally speaking, "London broil" is not a specific cut of meat but a method of preparing it. Although some butchers and supermarkets will label top round as London broil, London broil is traditionally prepared using flank steak. And flank steak can be a very delicious and tender cut of meat if cooked and sliced properly.

[coll]

I think it's different in different parts of the country. Here it is a top round or bottom round steak usually. Whatever's left over after they take the good stuff off the subprimal.

Flank steak is always labelled flank steak here, and goes for ridiculous high prices.

[JoanN]

Calling top round "London broil" is putting lipstick on a pig--no matter where it's being sold.

http://www.foodtimeline.org/foodmeats...

Love the quote from Merle Ellis: "Cattle don't have London Broils. Recipe books have London Broils.."

[coll]

Well wish I grew up somewhere where it was flank steak, I'd probably not have the aversion I have now when I hear the name. Here it's a great hunk of meat with no marbling at all. Pretty much set in stone.

[JoanN]

More often than not, when I buy London Broil I slice it thinly and use it in an Asian stir-fry. One of my current favorites is Beef with Cumin from Fuchsia Dunlop's Revolutionary Chinese Cookbook.

I suspect, however, that that wasn't quite what you had in mind.

There was a recipe published this past summer in the NYTimes called Backyard Flank Steak Teriyaki. Whisk together 1 cup vegetable oil, 1/3 cup soy sauce/ 1/3 cup brown sugar, 1 garlic clove, 1 teaspoon minced fresh ginger, and 1/2 teaspoon of pepper and marinate a lightly scored flank steak in the marinade in the fridge for several hours, turning occasionally. Grill 4 minutes on each side for medium rare.

I used considerably less oil, cut down a bit on the sugar, and upped the garlic. I also cooked it under a gas broiler since I don't have access to a grill. I liked this a great deal, certainly well enough to have held on to the recipe.

[coll]

I hate London Broil (that's all me..and my husband...were served as steak when we were kids), but don't mind it in a pizzaiola sauce.