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Old 02-22-2005, 09:23 AM   #1
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What to do with London Broil

As you know, I'm not very experienced with cooking red meat, but my store has London Broil on sale this week--buy one get one free. Seems like a great deal so I think I'll pick some up. I'd love some ideas and recipes for it though--I have no clue what to make with it! :oops:

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Old 02-22-2005, 09:37 AM   #2
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We marinade ours in italian dressings and cook it on the grill.
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Old 02-22-2005, 10:06 AM   #3
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Here is what I have been doing with mine and they have been coming out great.

Rub the meat down with some Whatsthishere sauce and season with salt and pepper (both sides). Broil for 6-8 minutes on each side.

Take a shallot or two and mince fine. Cook over med heat with some butter (1-2 tablespoons worth) for a few minutes. Wisk in a couple of tablespoons of flour and cook for another minute or two. Add 2 cups beef stock and cook until a nice gravy like consistency. Add 1/4 cup of steak sauce.

One the meat is done, pull it out of the broiler and let it rest for 10 minutes. Slice very thin at an angle against the grain. Pour the gravy over and enjoy!
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Old 02-22-2005, 10:08 AM   #4
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Grilled London Broil
1 (1 1/2-pound) flank steak
1/3 cup vinegar
1/3 cup vegetable oil
3 tablespoons brown sugar
3 tablespoons soy sauce
2 medium onions, sliced
2 cloves garlic, crushed

Place steak in shallow glass dish. Scatter onions on top and underneath steak. Mix remaining ingredients; pour over steak. Cover dish with plastic wrap and refrigerate at least eight hours, but preferably overnight, turning steak occasionally.

Remove steak from marinade. Grill steak on barbecue grill or under broiler until preferred doneness is reached. At the same time, heat up marinade with onions, letting it simmer until onions are semi-soft.

To serve: Cut meat diagonally across the grain into very thin slices; serve with onions and marinade.

Serves 4.

NOTE: This marinade is also excellent using chicken or thick pork chops instead of the flank steak. Discard unused marinade.
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Old 02-22-2005, 10:10 AM   #5
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Grilled London Broil
1 (1 1/2-pound) flank steak
1/3 cup vinegar
1/3 cup vegetable oil
3 tablespoons brown sugar
3 tablespoons soy sauce
2 medium onions, sliced
2 cloves garlic, crushed

Place steak in shallow glass dish. Scatter onions on top and underneath steak. Mix remaining ingredients; pour over steak. Cover dish with plastic wrap and refrigerate at least eight hours, but preferably overnight, turning steak occasionally.

Remove steak from marinade. Grill steak on barbecue grill or under broiler until preferred doneness is reached. At the same time, heat up marinade with onions, letting it simmer until onions are semi-soft.

To serve: Cut meat diagonally across the grain into very thin slices; serve with onions and marinade.

Serves 4.

NOTE: This marinade is also excellent using chicken or thick pork chops instead of the flank steak. Discard unused marinade.
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Old 02-22-2005, 10:11 AM   #6
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Stuffed London Broil

3 pieces white bread flour
1 cup milk
2 tablespoons olive oil
1 small onion, diced
1 tablespoon chopped garlic
1 pound sweet italian sausage
3/4 cup pine nuts
1 package frozen spinach
1 teaspoon dry basil, oregano and thyme
1 tablespoon hot pepper sauce
2 pounds London broil
1 cup fresh herbs (rosemary, basil, marjoram)
3 Idaho potatoes

Soak bread in milk. Preheat pan on high, add olive oil and onion then cool for 3 minutes. Add garlic and cook for 1 minute. Then add sausage and pine nuts and cook for 5 minutes. Squeeze out juice from bread and spinach and add to mixture along with the dry herbs and season with hot pepper sauce and salt. Heat through while mixing well to incorporate the bread. Cool on sheet pan.

Cut a pocket into the London broil and distribute fresh herbs inside. Stuff with the above mixture and close with toothpicks. Rub the outside of London broil with garlic and olive oil. Grill for 20 minutes then rest for 20 minutes. Boil potatoes in salted water for 20 minutes. Then slice them thick while warm and drizzle with olive oil. Sprinkle with herbs and season with salt and pepper. Grill 15 minutes until brown.
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Old 02-22-2005, 10:13 AM   #7
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Grilled Marinated London Broil


4 large cloves garlic, minced
4 T. balsamic or red wine vinegar
4 T. fresh lemon juice
3 T. dijon mustard
1 1/2 T. Worcestershire sauce
1 T. soy sauce
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1 tsp. cayenne pepper
2/3 cup olive oil
1 - 3 to 4 lb. top round London broil, 2" to 2 1/2" thick

Preparation -
Whisk all ingredients, except meat, together in a bowl. Place meat in a large zipper-seal plastic bag. Add marinade; Close bag , pressing out air. Turn bag a few times to distribute marinade. Place bag in a shallow dish and refrigerate at least 6 hours or overnight, turning bag to other side several times. Remove meat from bag. Discard bag and marinade. Place meat on an oiled rack on grill. Grill over hot coals about 8 minutes per side, depending on thickness or meat and desired degree of doneness. Turn one time only.
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Old 02-22-2005, 10:15 AM   #8
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Wow--these all sound great so far! Thanks GB and rainee! Do you think I can use my grill pan rather than the broiler? (I'd consider using our grill but our outdoor grill is on the fritz until hubby can fix it)
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Old 02-22-2005, 10:28 AM   #9
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What is a 'London broil'? There appears to be no such cut of meat or preparation method for beef called that name in the UK 8)

Is it sirloin? And is it grilled, or put in the oven?
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Old 02-22-2005, 10:36 AM   #10
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It's top round. And if you buy the full cut, the london broil would be the bottom half.
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