Winn-Dixie had a “Buy One Get One Free” sale on London broil, so I now have 4 pounds of it in my freezer. They’re divided into 1-pound packages.
What should I make? I have a well-stocked spice rack and can buy any other ingredients, within reason. I’m allergic to green bell peppers, but if I can leave them out of your recipe without ruining it, go ahead and post it. Other than that, I don’t think I have any restrictions.
Help?
London broil – marinate the meat (in anything with some vinegar or other acid and whatever spices you like) for a few hours (or overnight) and broil it a couple of inches below the burner. Broil it quickly – you need to keep the inside very rare (otherwise it’s tough). When cooked, you need to slice it against the grain on a 45-degree angle.
Delicious.
Listen to me carefully. I am going to help you.
Get a bowl. In this bowl place:
-a huge dollop of honey
-1/2 cup of orange juice.
1/4 cup teriyaki sauce
2 minced cloves of garlic
2 tablespoons of fresh crushed ginger
1/4 cup of finely chopped shallots, or onions
-part of a stoutish beer (drink the rest)
1/4 teaspoon red pepper
1/4 teaspon white pepper
3/4 teaspoon black pepper
1/4 teaspoon of cumin
Stir this up and put it in a ziploc bag. Put the London broil in the bag and suck out the air. Put the bag in the refrigerator and wait 1-4 days.
Now, broil the sucker in a hot oven or grill it until it’s medium rare. You can put a pineaple slice on top of it while it broiling.
Reduce the leftover marinade in a small saucepan by about 1/3
I like to sautee broccoli and/asparagus on the side.
Cook some rice.
Now, for the presentation:
Slice the London broil at and angle to give long thin cuts.
Put an ice cream scoop of rice in the middle of a plate
Place 4-8 slices of London broil on the plate with one end touching the rice, the other end extending out to the end of the plate.
Place some broccoli and asparagus in between the slices.
Put a piece of the pineapple on top of the rice.
Drizzle some of the reduced marinade over the plate in a serpentine pattern.
As you begin this final stage keep your sidearm cocked and ready for Ninjas or other marauders who usually show up at about this point to try to steal your food.
Serve with beer and friends.
You have enough to do this twice.
Oh, lightly salt the broil before you cook it. Just sprinkle a little on.
All sorts of cuts can be labeled as London Broil. Do you know more specifically what the cut of meat is?
TriPolar, the package says “top round London broil.” Does that help? It’s cut about 1" to 1.5" thick.
Scylla, that sounds fabulous. I think I’ll defrost some this weekend and give it a try.
RealityChuck, that’s what I did with the first pound. And it was pretty darned good.
Thanks everyone!
Ok, top round is a good cut for London Broil. It’s a lean, tender meat, appropriate for quick broiling. You can marinate as suggested, or simply broil. Marinade won’t rapidly penetrate this kind of meat, so they are more of a surface prep unless you use the long marinade as in Scylla’a recipe. As mentioned by Reality, broil quickly to keep the interior tender, and slice across the grain. If the meat is extremely lean it can be tough sometimes and requires the long marinade time. I prefer the first cut off the round for this reason.
Here’s my choices for tender cuts:
Marinate with ponzu sauce (soy and citrus) for an hour, then broil
Thinly coat with a mixture of butter, black pepper, brown sugar, salt, and worchestershire sauce, then broil
Heavily coat with salt. Leave salt on for 10 - 15 minutes, then shake and wipe it all off. Then broil. This is an Argentine style where the salt dries and begins to cure the outer layer of the meat.
If you get tired of the broiled steak, top round is excellent for thin slicing to use in beef stroganoff, as sandwhich steaks, or other lean meat recipes.
Interestingly, I asked someone from the UK about London Broil, and they never heard of it. Research shows the origin of the name is obscure.
London Broil makes great chicken fried steak! Slice your meat into thin steaks (it’s easiest to do this if they are partially frozen) so they have a good bit of surface area. Pound them out. Salt and pepper them. Dredge/dip them in your favorite chicken batter recipe. Pan fry them in oil. Serve with cream gravy and a nice big scoop of mashed potatoes. Mmmmm.
norinew - I love the way you eat!
I guess I’ll take that as a compliment. 
If you have a big pot (like a la crueset crock pot) that can go in the oven…
Best Pot Roast Ever:
Preheat the oven to 325
Put the crock pot on the stove and crank the heat to high. Add some olive/veg oil, with a pat of butter. Dust the meat in flour, and salt and pepper. Sear the meat on all sides, including edges, to a nice brown. Take the meat out and rest on a plate.
Add more olive/veg oil and another pat of butter to the crock pot. On a medium to high heat, cook the carrots, celery, and onion. Cook for about 4 to 6 minutes, stirring occassionally, till they get a little color. Dump in the garlic and the tomato paste, stirring constantly for one minute.
Deglaze the pan with the cup or so of red wine, stirring to get all the good bits up. Let the alcohol cook out for about 2 minutes.
Put the meat back in the crock pot, pushing the veggies out of the way as best you can. Pour in the beef broth to cover the meat about half an inch (no worries if the meat floats). Pop in a bay leaf or two, and put the cover on the crock pot.
Put the crock pot in the 325 oven and do not touch for 3 hours. Don’t even look at it.
When the three hours is up… pull the crock pot out of the oven, and take the meat out. Hopefully this will be hard as the meat should be falling apart. Put the meat on a plate, and put the crock pot on a low to medium flame.
In a saute pan, over medium heat, add the remaining butter (approx 3 tbs), to the remaining flour (approx. 3 tbs). Cook for about 2 minutes, until it looks like a blond bubbling paste. Add in a cup of the liquid from the crock pot and whisk rapidly until incorporated… Add a second cup of liquid from the crock and stir until incorporated (it is ok if the mixture is still really viscous). Then dump the flour/butter/liquid mixture back into the crock pot, and whisk until it is incorporated. Let the liquid simmer until thickened a bit (about five minutes), and then slide the meat back in.
Serve this concotion over buttered egg noodles (my favorite), mashed potatoes, rice, or even toast. It is really top notch!!!
You can play around a bit with the veggies, the seasonings (beyond just salt and pepper), and the kind of wine that you like. Sometimes I add in a cup or two of frozen baby peas right at the end, to convince myself that it makes it more healthy. But I think it is best when done simply. It is a bit of a labor of love… but sooo worth it.
It’s not likely to get better than Scylla’s recipe, but I’ll subscribe anyway.
Yeah, that. quietly bookmark’s Scylla’s recipe
That pot roast looks pretty tantalizing. I like that it’s almost like a braise hybrid.
I love chicken-fried steak, norinew. And llcoolbj77’s pot roast does sound like the best ever.
I think you need to go buy more steak.
/ subscribed
London broil, any type, is my favorite cut of beef. I dunno why; I’ve had good steak <not GREAT steak, but I don’t care about it enough to pay that much when I like it so well for much cheaper> and I just really, really like top round/london broil stuff. I tend to prefer rather rare meat, however, so that may have something to do with it.
And Scylla’s recipe sounds so fantastic. Can’t wait to try it!
Do a churrasco marinade, real simple like, some papayain, crushed garilic, some limon, and parsley sal y pimiento.
Hot smoke and abaste’ en la chimichurra- let sit and serve on a Salt Weck la lunche’ with some Mexican Mayonaise and Pickled Palm Hear…
If you’ve got a meat grinder handy, it’s been my observation that London broil makes the best meat for chili.
Why the need for a meet grinder? For my chili, I cut steak into 1/4 to 1/2 inch cubes, toss into a pan with a bit of hot oil to sear, add some beef broth to cover, turn to low and simmer for an hour or so till nice and tender. Then add the beans and tomato products, seasonings, a chopped up onion and green pepper. Simmer for another hour and enjoy.
The only seasonings I add are chipotle chili powder, smoked paprika, salt and pepper.