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Ok guys...tell me what to do with a london broil. I just ran to the grocery store with no idea what I wanted...Winn Dixie had them on sale...(supposedly)...buy one get one. I've never fixed it..Give me some ideas.

If you have and outside grill, get it smokin' hot. Season the meat generously with salt and pepper and sear on each side for a couple minutes. Remove, let rest then cut very thin strips, against the grain, and use as fajita meat. Put into a tortilla with some grilled peppers, onions, sour cream, tomato, lettuce and a little salsa.

Or....

Buy a thick one, butterfly it, but not all the way so that you double the size and half the thickness. pound it out, stuff it with ham or shrimp, seasonings and bread crumbs and roll it around a hard boiled egg. Tressel it and braise it in a red sauce for a braciole. Serve with pasta topped with some good fresh grated cheese.

Hey you!

Before you go to sleep tonite, use one of your favorite dry rubs on the London Broil.

Throw it on the grill tomorrow, or broil it..... medium rare for me....

Slice it nice and thin against the grain.

You'll note that there's no fat on that cut... will be a little chewy, but I'll bet that you'll love it.

I'd do a big-arse-loaded baked potato on the side....

Marinate overnight in a mixture of soy sauce, Worcestershire sauce, lemon juice, garlic powder, salt, pepper. Throw on a hot grill. Sear on both sides to seal in the juices. Reduce heat (if gas) and cook until med rare. Do not overcook. Slice thinly against the grain. Goes well with a salad and baked potato.

London Broil Marinade

Juice of 1 lemon
¼ cup soy sauce
1 tablespoon olive oil
Dash white pepper
Dash red wine vinegar
Dash Worcestershire
Dash garlic powder
Dash onion powder
Dash Tabasco


Add all ingredients in a gallon Ziploc bag. Mix together and add meat. Allow meat to marinade 8 hours to overnight. Grill or broil meat to desired doneness. Remove the meat, cover loosely with foil and allow to rest for at least 10 minutes before slicing.

Slicing across the grain is the most important step.

Sounds quite like my flank steak marinade. Of course, flank is the traditional cut for doing London Broil, which is a procedure, rather than a cut of meat. You see a lot of stores these days selling top round labelled LB.

What Low-n-slow said---try to figure out what cut of meat you have before you cook it. Flank needs more marinating and less cooking than top sirloin, and top round is sometimes too chewy if cooked anything past rare (unless you braise it into tenderness). I like a red wine, garlic, onion, olive oil marinade overnight. Dry it off and generously S&P it before sticking it on a hot grill. Serve, angle sliced, on a bed of something to soak up the juices--also nice on a slice of toasted sturdy bread as a open-faced sandwich.

Low-N-Slow wrote:Sounds quite like my flank steak marinade. Of course, flank is the traditional cut for doing London Broil, which is a procedure, rather than a cut of meat. You see a lot of stores these days selling top round labelled LB.

Whenever I think of London broil, I think of this scene. It is a very rare "acting" appearance by Dave. Most excellent.

hungryone wrote:What Low-n-slow said---try to figure out what cut of meat you have before you cook it. Flank needs more marinating and less cooking than top sirloin, and top round is sometimes too chewy if cooked anything past rare (unless you braise it into tenderness). I like a red wine, garlic, onion, olive oil marinade overnight. Dry it off and generously S&P it before sticking it on a hot grill. Serve, angle sliced, on a bed of something to soak up the juices--also nice on a slice of toasted sturdy bread as a open-faced sandwich.

What would you say your wine to olive oil ratio is in that marinade?

The ratio is a reversal of a vinagrette....about twice as much wine as oil.