Help! London Broil for Dinner Tonight

[MarciaTJ]

Hi Everyone!

I need a bit of help! I am planning to cook a london broil tonight. and I want it to be as tender as possible - any ideas for dinner?

Thanks in advance!
Marcia

[DSH]

I am never sure exactly what london broil is because I see flank steak labelled as such. In any event, I have great luck, believe it or not, marinating in V-8 juice for tender tasty flank steak. You can add herbs and spices as desired. Grill and thinly slice. It's terrific.

[Jewel]

Since there are so many 'regional' differences on what London Broil exactly is, would you tell us what cut of beef it actually is? In the NW the 'Top Round' is labeled as London Broil. A very lean cut of beef about 1" to 1-1/2" thick. That cut I try to sear and braise, or grill. Flank Steak, however, is definitely marinated then seared on both sides for about 3-4 minutes then sliced on the diagonal into VERY thin slices and served quite medium rare! :D

[njwgood]

I have a wonderful recipe I use a lot. It is fail proof. Trim allfat from the London Broil. Put in a glass pan, mix 1/4C Bourbon and 1 C soy Sauce, nd some minced garlic. Pour over and under. Cover with plastic wrap. Sit at room temperature for 2 hours, turning half way thru. Preheat oven to 375, spray broiler rack with Pam, put the meat on the rack and pur the marinade over and thru the rack. (I put foil on the bottom of the pan for quicker cleanup). Bake for 23-25 minutes. Let sit 5 minutes on cutting board. Slice on 45 degree angle thin slices. Use the marinade from the pan as a gravy. This makes it medium rare, so delicious I may do one tonight too. Makes great sandwiches too! Enjoy! Nancy

[MarciaTJ]

Sirlon Tip London Broil Beef Round- is the "formal name on the packaging. Is this something that can be slow cooked with veggies - sort of like a pot roast, or should it be broiled/sauteed quickly like filet? I can't figure out what to do??

Any advice is truly appreciated!
Marcia

[browneye]

Either way would work.

If you "pot roast" it, it will be slightly firmer than a traditional pot roast, but it should work.

Or, my favorite is to generously season both sides with garlic/herbs and pepper, then either sear it on both sides or grill it on both sides, about 5-8 minutes per side, depending on your preference for doneness. Slice into 1/4 inch slices and serve!