How to Cook a London Broil

A London broil is a great way to cook the steak. Note that I said that a "way to cook." In other words, it is a method, not a specific piece of meat. This distinction has confused many a beginning cook.

To add to the confusion, some butchers call a piece of meat "London broil". Usually, however, the cut of beef used to cook a steak is London, although other denominations, such as top round steak, can be replaced.

steak is of course difficult, so you mustrace (to beat with a hammer) or pickling, or both, to cook. In a fight well in London, is ... fry it. Logical, no? But not so fast ... You can also broil grid and still call London.

Here are two recipes, one for London broil roast, London broil and other.

London Broil (Grilled)

Ingredients

<> 1 flank steak (1 or 2 pounds)

<> 1 / 3 cup Italiansalad dressing

<> 2 tablespoons red wine or red wine vinegar

1 clove garlic, finely chopped

2 tablespoons cooking oil

Directions

1. Combine salad dressing, wine or vinegar, garlic and oil in a bowl to make a marinade.

2. Make several shallow cuts on both sides of steak. Place meat in a baking pan.

3. Brush the steak with the marinade, make sure to coat both sides. Cover the pan with plastic wrap. Place in refrigerator and marinate for 1hours.

4. Remove from the refrigerator. Discard excess marinade.

5. Preheat the oven broiler. Place pan with steaks about 3 inches from the top heat. Cook 5-8 minutes per side (cooking media).

6. Cut steak into slices and serve.

London Broil (Grilled)

Ingredients

3 / 4 cup oil

3 tablespoons lemon juice

2 tablespoons red wine or red wine vinegar

2 tablespoons soy sauce or Worcestershire

1 clove garlic,chopped

1 teaspoon salt

1 tablespoon coarsely ground black pepper

1 tablespoon parsley flakes

1 flank steak (1 or 2 pounds)

Directions

1. Mix all the ingredients except the meat in a bowl to make your marinade.

2. Make several shallow cuts on both sides of the steak and place in a baking dish. Try for an effect of hatching with multiple overlapping sections, diagonal.

3. Brush steak with the marinade, make sure to coat both sides. Cover the pan with plasticwrap, refrigerate and marinate for at least 1 hour.

4. Heat griddle over hot charcoal or other high for 5-8 minutes per side, depending on the degree of doneness desired. Baste with remaining marinade if desired.

5. Remove grilled steak, cut into thin strips and serve.

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