"London Broil"

[Joyce]

We have a lot of sales on boneless top round london broil in our area (right now Harris Teeter has "2 for 1"). Has anyone used this to replace flank steak in any recipes?? Does anyone have any good recipes for this cut??

[MelissaAS]

This is one of my husband's "specialties" (ha, ha)- I had never had London Broil before I met him. He just buys the McCormick spice packet for London Broil to marinate then grills (we like it medium rare). Thinly slice diagonally and eat up! Not fancy but tasty.

Does anyone know the difference (by definition I guess) between flank steak and london broil? I am meat-cut clueless...

[lanie]

I THINK....London Broil is top/bottom round (it's one or the other) and flank is flank - much more tender, generally thinner and basically no fat, cooked rare and marinated in a teryiaki sauce, sliced against the grain......it is delicious.....have not done too much with London Broil.

[sneezles]

I always thought that London Broil was just a way that flank steak was cooked. However top round and flank are both cuts that can be broiled or roasted. My guess is the butcher has simply label it London Broil to aid in how to prepare the meat.

[BarbaraL]

My supermarket puts "London broil" on both bottom and top round. I prefer the top round. I marinade it in Wishbone Italian salad dressing or a soy-based marinade I got from an ancient cookbook of my mother's (oops, I think it was published the year I was born -- scratch the "ancient"!). Don't know the recipe off the top of my head -- will post if you like. Grill the meat and slice thinly. Yum.

[aka]

The mystery continues...I got this recipe from Cooking Live with Sara Moulton (my favourite...sure miss that show now that we are w/o cable). Anyway, I digress. This recipe is from an episode last year. It's called "Marinated London Broil", but it calls for flank steak...go figure. I made it once and enjoyed it (I plan to make it again sometime, but for now, so little recipes...so little time)

I just guess a serving of 5...it wasn't in the recipe. So be aware if you are looking at the nutritional info.

Lilia


* Exported from MasterCook *

Marinated London Broil

Recipe By :Peter Kumps of New York Cooking School
Serving Size : 5 Preparation Time :0:00
Categories : Beef Quick


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup shallots -- minced
3 tablespoons soy sauce
1/2 cup olive oil
3 tablespoons fresh thyme
big dash hot sauce
3 tablespoons lemon juice -- fresh squeezed
1 1/2 pounds flank steak
cress, for garnish

Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a non-reactive broiling pan.

Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally.

Drain off marinade and put into saucepan.

Place steak under broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare, for 4 to 5 mintues on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates.

Meanwhile, bring marinade to the boil. Remove from heat. Carve the meat into thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate with cress.

Source:
"Cooking Live with Sara Moulton, 2000."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 448 Calories; 36g Fat (72.2% calories from fat); 27g Protein; 4g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 713mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0