What is the best way to prepare a London broil?!


Question: What is the best way to prepare a London broil!?
No matter how I cook that, it comes out terrible!. Help!!!Www@FoodAQ@Com


Answers:
Please take this recipe seriously!.!.!.it's awesome! And this is coming from a girl! Do not cook beyond Medium-Rare or it will get tough! Take a gallon size or bigger zip-lock bag ( one large enough for the london broil) !.!.!.add I bottle of flavorful beer (nothing light), Add a TSP each of dried chili powder, cummin!. black pepper, hot chili flakes and onion powder!. Then add 2 TBS each balsamic vinegar,Worcestershiresauce, olive oil and honey!. also add about 2 TBS fresh chopped cilantro ( about a small handfull before chopping) Shake it up and throw in the london broil and let marinate for at least 6 hrs!. Drain, pat dry and sprinkle with salt and pepper!. Grill between Med!. and Med!.-High as long as it's hot but doesn't burn (on an outside grill or indoor grill) for about 3!.5 min on each side!.( for med-rare-the best temp for a london broil) let it rest for about 5 min before slicing, thin and on an angle for max tenderness!. I know this sounds elaborate but it's really good and easy as long as you have the basic marinade ingredients in stock!Www@FoodAQ@Com

I would marinate it with a good marinade and then either broil it or put on BBQ!. Medium Rare is best!.

Put the london broil in a zip lock bag with about 1/2 cup of marinade, close bag and put in fridge for an hour or more!. all day would be better!. Take out and broil or BBQ

Possible Marinades:
Teriyaki Sauce
Italian Dressing
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same thing happens to me--last time they were on sale BOGO-i cut them in half and froze 3 and bbq'd one it was very tough--the next time i took one out cut it into chunks pressure cooked it and made stew-turned out really good--took another chunk out for stew tomorrow!.Www@FoodAQ@Com

Yeah, well, are you cooking it in London!?!?!?

Ok, it's like flank steak!. You need to marinate and broil it!. Cut against the grain!. More!.!.!.Www@FoodAQ@Com

Despite the name it takes slower cooking, not broiling, IMHO and long, long marinade!. http://www!.cooks!.com/rec/search/0,1-0,lo!.!.!. and then you have to slice it across grain to avoid toughnessWww@FoodAQ@Com





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