London Broil?

[njsweetP]

How do you cook yours? I usually will broil it but it never turns out quite right, usually undercooked and tough. Can you slice it thin and just pan fry it? say with butter and garlic? Would it be tough? Would like to eat it in sandwich with either a garlic or horseradish spread.

 

[Marionnette]

How do you cook yours? I usually will broil it but it never turns out quite right, usually undercooked and tough. Can you slice it thin and just pan fry it? say with butter and garlic? Would it be tough? Would like to eat it in sandwich with either a garlic or horseradish spread.

I marinate and grill mine. Seared on the outside and pink inside. Slice it thin and against the grain. Otherwise it eats like shoe leather. Ive put leftovers on sandwiches and they can be pretty tasty with some pepperjack cheese and a crusty hard roll.

 

[vicki_c]

We also do what Marionette said except we usually use the oven / broiler instead of the grill. That's what that cut of meat is best for - marinating and cooking pretty rare.

 

[Soarin_04]

Yes, marinate it, and yes, either broil it or grill it until it's pink in the middle, but....

...then wrap it in foil and let the juices redistribute for about ten minutes before you slice into it. Slice it super thin, and you can then do what you wish with it. It's juicy, tender, and you don't rip out a tooth trying to bite through it.

 

[DisneyBelle99]

Marinate in Teriyaki sauce and chopped garlic (the kind that comes in a jar in the produce section). Then, cook on the grill. Besides my two nieces, the best contribution my ex BIL made to our lives

 

[Tink-n-MrIncredible]

I stuff mine with garlic put some real butter placed on top, sprinkle garlic powder, onion powder and zatarains on top. Put in a baking dish with packet of pioneer brown gravy mix and 2 beef boullion cubes. Cover with foil bake on 350 for about 3 hours or until falls apart.

I also put in crock pot. Stuff with garlic add one package dry golden onion soup mix and one bottle of chili sause. Cook about 5 hours on low.

 

[nsmith]

I usually buy 4-6 of these when they are on sale. When I get them home I use my chefs knife to cut a shallow cross hatch pattern into them. Place each in a zip lock bag with about 3/4 to 1 cup marinade, usually some Italian dressing and worcestershire sauce and stack them up in the freezer. When they are defrosting for dinner they marinade. I grill them for about 7 - 10 per side if thick a little less if thinner on a hot preheated grill. The trick is to cut against the grain very, very thin. Delish.

 

[njsweetP]

Thanks everyone - here's what I ended up doing..
Marinated it in a little bit of olive oil, soy sauce and lemon zest, then broiled.
It's sitting out now, will slice super thin (if undercooked, then will heat up in a skillet until slightly pink, then serve on a grilled roll with horseradish mayo (1/2 cup of mayo, heaping tablespoon of grated horseradish, and lemon juice). Serving it with homemade mac n cheese Yum - o !!

 

[mrodgers]

London Broil is overcooked if it's pink

No marinade. I do not marinade beef on the grill. I cook steak only on the grill. I season it a little (depending on what I have, sometimes just salt and pepper) and grill it. Slice it thin against the grain as was said already. Super juicy, super tender, super delicious.

Problem is, when you are petting your beef in the back yard one day, and eating it the next, I don't eat London Broil very often. There's too many t-bones, ribeyes, and NY strips to be eaten

 

[aaarcher86]

I just rub the outside with garlic powder, onion powder, salt and pepper, toss it directly on the rack of the oven with a pan underneath to catch dripping and cook it on 350 degrees between 45 min to 1 hour. It always comes out great; you just have to keep checking it so it doesn't overcook.

 

[malibuconlee]

We coat it in olive oil then do a crust of Montreal Grill Seasoning and grill it. Yes it is a bit tough of a cut, but the above gives it great flavor and we grill it to a medium doneness.