London Broil is on sale this week and they had some really pretty one's. How about some recipes/marinades for them? Thanks in advance.

I've found that many of us from the east coast call it "London Broil", but people from other parts of the U.S. have no idea what we are talking about, for they call it "Flank Steak".

Interesting, flank steak is a whole different creature in my book.

In my book too...would still love some marinade ideas...might be a great grilling option for our trip in July...

No, London Broil isn't the same as flank steak. Different cut. I think it's also call New York cut, too in these parts.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

OH boy.. a NY cut is not the same as flank steak here, nor London Broil...
Good London Broil here is called an "oyster cut"...
I prefer them "pot roasted"...
They tend to be tough and not as tasty as a Ribeye, Club Steak, Flank Steak or a Skirt steak...
London Broil also makes GREAT Beef jerky in a smoker...

http://en.wikipedia.org/wiki/London_broil

I think London Broil is Top Round steak.

Here's a Bulgogi recipe that I like to use as a marinade:

- 1/2 cup soy sauce
- garlic (I use a lot...)
- 3 tablespoons sugar (don't use splenda; the sugar helps seal the meat when you grill)
- 2 tablespoons sesame oil (I sometimes use olive oil); if you have some
sesame seeds, you can also add some
- finely chop the top of a scallion

Marinate meat at least 2 hrs. You can leave it overnight in your refrig.

Here is my London Broil Recipe. I have been using it for years and always get compliments on it. Score the meat, sprinkle meat tenderizer and garlic salt on it, and put it in a plastic bag. Pour oil over it, (I use Canola) and marinate in the fridge for up to 24 hours. I never marinate for less than half a day. Broil or BBQ and cut thinly across the grain. Super easy and very good. By the way, I have also used this recipe on flank steak and it comes out wonderfully too.

Of course it's not called New York cut in New York.....they call it that in MA....silly man! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Uh, boy.....I learned something new today. London Broil isn't a cut of meat.....who knew?? Check this out...

www.askthemeatman.com/london_broil.htm

Some great info, there. Good Luck.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Nice find Contessa, I went with an Emeril recipe for this first one but I put a few more in the freezer so keep the recipes coming. This recipe called for red wine vinegar, red wine, stone ground mustard, olive oil, smashed garlic cloves, soy sauce and essence. It smelled good going back in the fridge to marinate, we will cook it tomorrow night. I am aware that London Broil/Top Round can be a little tough, but the price was hard to beat. If I can find a good marinade this will be a good pick for our camping trip in June as 1 London Broil will feed quite a few people.

A marinated London Broil is a GREAT camping meal! It also makes great sandwiches from the leftovers. Of course everything tastes so much better when camping.

Here's our family's favorite beef marinade. I mostly use it on flank steak, but it's good on kebabs, etc, too.

1/3 c. red wine vinegar
1/4 c. ketchup
2 T. oil
2 T. soy sauce
1 T. worchestershire sauce
1 t. dijon mustard
2 minced garlic cloves
black pepper to taste

Enjoy!

TundraCat (not logged in)

All very interesting. To me, London Broil is a dish or recipe that can be made from any one of a number of cuts of meat, including flank steak.

Here's a recipe I've used before, it's been awhile but I recall it being pretty good. I'll have to give it a try again soon.


1 (2-pound) London broil
2 tablespoons olive oil

Dry Rub:
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons garlic powder
4 pinches salt
15 grinds black pepper

Mix all ingredients together thoroughly in a small bowl.
Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature. Preheat a grill pan over medium-high heat.

Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.

The easiest marinade is a bottle of Kraft Zesty Italian salad dressing. Don't use the low-fat or fat-free because they have added sugar, and the oil will help keep the meat from sticking to the grill. Marinate it all day in a ziplock bag, then drain and discard the marinade. Cook it only to medium rare; overcooking London Broil or flank steak will make it too tough to eat. Also cut across the grain so it's not stringy.

Indeed London Broil is made from either flank or top round. See http://en.wikipedia.org/wiki/London_broil .