London Hotels Articles

August 3, 2010

Recipes: London broil

London Broil is a misunderstood and under-used cut of beef that is exceptional if you can cook it right and give it a great flavor. Butchers may label the cut of meat a “London Broil” but it is typically a flank steak or round steak and after it is cooked, then it is cut on the bias of the meat and served in strips over rice or other base.

Because this is not the most tender cut of beef you’ll find that most recipes call for marinating the meat for 2 to 24 hours so that the meat tenderizes in the marinade and the cooking doesn’t dry it out as much.

I have two recipes for London Broil that give lots of flavor. You will make the marinade up and let the meat soak it in for several hours. Then, you will cook on a grill over a medium to low flame until the steak is the desired temperature and then cut it against the grain of the meat, and serve the strips of meat over rice and with vegetables. This is a great way to use less expensive cuts of meat and still provide an excellent meal for your family.

Recipe #1:

2 tsp. olive oil

1 garlic clove

2 tsp. thyme

1 tsp. ground black pepper

Mix above ingredients together. Rub on both sides of London Broil. Then wrap in waxed paper and let meat marinate for at least 4 hours (the longer, the better) in the refrigerator. Remove the London broil from the waxed paper and grill over a medium to medium low flame until done to your taste. Cut on the bias of the meat and serve with steamed white rice and a side of vegetables.

Recipe #2:

12 ounces red wine vinegar

1/4 cup water

3 tablespoons ginger

4 tablespoons garlic, minced

1 teaspoon parsley

2 pinches oregano

1 bay leaf

1 London broil steak

Mix all ingredients together in a dish large enough to cover the meat. Place meat into the marinade and turn to coat the meat on both sides.

Cover with waxed paper and place the dish into the refrigerator. Let marinate overnight. If you do this early enough in the evening, turn the meat over before you go to bed to ensure marinade sinks into both sides of the meat.

Remove the meat the next day from the sauce and cook over medium to medium low flame on the grill.

Let cook until desired doneness is reached. Cut on the bias (against the grain) and serve the strips of meat over a bed of wild rice, brown rice or white rice, and add a side of vegetables for a healthy, delicious meal.

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