London Broil help

[grammynelliebelle]

Does anyone have a suggestion for a london broil marinade. I have a good size one in the freezer and I am thinking of using it for company on Sunday, but I want to make sure the meat isn't tough. I think it is a shoulder cut and I know it has to be sliced correctly but sometimes I still find them a little chewy. TIA Grammy

 

[Beth E. (NJ)]

My mom uses a general marinade on pretty much everything. It has oil, vinigar, garlic powder. She adds soy sauce, or duck sauce or honey as the mood strikes her.

The thing with london broil is you have to make sure you cut it against the grain.

 

[MazdaUK]

What is a London broil? I live in London and I've never heard of it

 

[grammynelliebelle]

LOL! I don't know why it is called London broil!.. However, it is a piece of beef that is generally barbequed or done in the broiler in the oven. It is about 7 or 8 inches long and three or four inches wide and about two inches thick. (I think). It is generally cut from the shoulder of the cow and sometimes it is called top round. Tasty, and reasonably priced, but if not cut properly (against the grain) it can be very chewy or tough. I did marrinade the one we cooked and dh sliced to perfection! Had it on Sun for our friend's visit and we enjoyed it. Maybe I should look it up on Wikepedia! Grammy

 

[OrlandoMike]

I just use a salad dressing with a vinegar base. (Ceaser or Italian)

The trick is to let it marinade for at least two days. The longer you let it marinade the less tough it will be.

 

[MazdaUK]

We call that chuck steak or braising steak. You can buy it in the pipece but generally we buy it cubed and casserole it for a couple of hours on a low heat. Red wine and herbs are all you need really, with maybe a little onion

 

[Disneyaholic]

I just use a salad dressing with a vinegar base. (Ceaser or Italian)

The trick is to let it marinade for at least two days. The longer you let it marinade the less tough it will be.

I think it depends on what your marinade is. I ususally "only" marinate it for about 4 hours or so; once I let it go longer (changed dinner plans and had to save it for the next day) and the meat tasted very vinegar-y. (I guess that's OK if you're looking for a Sauerbraten-type meat?) We rarely had tough meat.

Haven't made this in a while though -- when the kids were younger they used to gobble it up like crazy!

 

[mla2177]

I marinate mine in Worstershire, soy and red wine vinegarette salad dressing for about 24 hours. Then I broil it for 7-10 minutes each side. Then I slice it (against the grain) and put it back in the marinade and put it in the microwave for 2 minutes (since the raw meat was sitting in it). It is delicious!!!!