Cooking London Broil
Although many people refer to London Broil as a particular cut of meat, it actually is a form of preparation. Flank steak or round roast is the normal cut used to make London Broil.
Cooking London Broil
London Broil is prepared by taking a cut of flank steak or round roast and carefully tenderizing it by pounding or massaging the meat. This is necessary because the muscle fibers of these cuts tend to run the entire length of the meat and will make the finished dish rather tough if not properly tenderized. It is important not to stab or score or otherwise mutilate the meat when attempting the preliminary tenderizing because this will tend to release the juices that are so necessary for proper cooking. In fact, it is recommended that you let the meat sit outside the oven for about five minutes before cutting. This gives the juices a chance to thicken a bit and keeps them from running out on the plate.
It is normal to marinate the cut for a couple of hours before cooking. The preferred methods of heating are either broiling or grilling. The meat is placed about 3 inches from the direct heat source. The cut should be turned several times during the cooking process to insure even cooking and to prevent charring or burning. Once cooking is complete the meat is usually cut into thin slices by cutting against the grain.
One of the most important elements in the cooking of London Broil is the preparation of the marinate. There are countless recipes for London Broil marinate depending on individual taste. Garlic and onion are used in many of them. A good alternative recipe calls for a mixture of ketchup, A-1 sauce, and Worcestershire sauce mixed with sugar, cider vinegar, water, and a little bit of oil. The mixture is brought to a boil and then poured over the meat. The meat should marinate for between 2 and 3 hours before cooking.
Some groceries will label a cut of meat as London Broil which can be misleading. Remember to a cooking purist, London Broil is not a cut of meat, but a method of preparation. The problem with meats labeled London Broil is that it can be any number of different cuts of meat. Some groceries even use sirloin tip. It is usually better to select a flank steak cut or round roast.
Do not forget that the three most important elements to cooking successful London Broil. The first is to tenderize and marinate. The choice of marinate is yours and you can use what ever type is your favorite. The second point is to not overcook the meat. It should be at the most medium rare for the best taste. Overcooking will produce a very tough piece of meat. The last thing to remember is to cut the meat thinly against the grain. This will sever the tough muscle fibers and make the juicy, tasty meat easy to chew and enjoy.