I'm trying to avoid using the oven, but am in DESPERATE need for dinner ideas with this hunk of meat. It's a good 1" to 1-1/2" thick. And there's lots of it. I could cut it up and use it for something, or grill it? maybe. I'm out of ideas and need something that can be made within an hour and a half or so. But for future reference--can you crock pot it too??? I seem to never know what to make for dinner lately--my brain's fried by the summer sun!
Hello, I eat no red meats, but my husband was really into them. He passed away a year ago, March. I used to get him a London Broil occasionally and I always put it into the crock pot with onions, potatoes, any other vegetables I could get by with, and salt-free seasoning. It came out so tender. He LOVED it. That was the only way I cooked it.
Good luck.
K. K.
London broil is very tough if not cooked properly. I marinate it in olive oil, balsamic vinegar and crushed garlic. I score it in a diamond pattern on both sides. Then I grill it for only 5 to 7 minutes on each side. Slice thin to serve - it's pretty good this way.
Ok, I know you said you want to avoid using the oven but I made a london broil last week or so based on the following recipe:http://www.bigoven.com/recipe/174584/karls-london-broil
It came out really really good and I think I got 3 dinners out of it. Like it states in the recipe cook 45 minutes for rare, I cooked it for an hour and it still had a good amount of pink.
If you want to cook it on the stove I think you could do that too but it may come out charred on the outside. Broiling is another fast option, but again, you have to use the oven.
HAHA! I finally get to disagree with Susan. I knew there'd be a day.
Love London Broil. Yep. Can very easily be grilled. Can be melt in your mouth, but it does need to be sliced thin. ((I was thinking; I've never had a tough LB!! Reading SH's response... but it's only 1/2 a disagreement. Because to serve, one slices it at 1/4inch or less.))
London Broil itself can be made of 2 cuts of meat; top round and bottom round. I tend to prefer bottom round, but the it can come from either.
To grill:
I make up a garlic herb paste (several cloves of garlish pressed through a presser or minced very finely), an equal amount of olive oil, and a big fat pinch of dried thyme or any favorite herb blend. Stir them all together. Generously salt the meat on both sides (I prefer sea salt or kosher salt, salt NOT generously if all you have is iodized table salt). Using your hands, smear the garlic herb olive oil paste all over the meat. Wrap in plastic (or cover, or drop in a ziplock bag) and let it sit for an hour or 5 as you do other things.
1) When you're ready to grill, get it going hot hot hot with the grate on.
2) Sear all sides of the london broil. About 5-30 seconds a side. Including ends, small sides, etc.
3) Remove LB to top rack or off to one side for ***indirect heat*** & close lid
4) Flip after 6-10 minutes
5) Bring a sliver of garlic and your meat thermometer out. Poke in legnthwise every 10 minutes (fill hole with garlic sliver so you don't lose juice)
PULL AT
120-25 for rare (hot center, red to pink)
130-35 for medrare (rose pink center)
140-45 for medwell (some red/pink juice, bare hint of pink)
155 for well done (clear juices, no pink)
Once you reach your desired temp, pull it and let it sit for at LEAST 10 minutes. The internal temp will continue to climb. Your 125 will come up to 135 for rare, 150-55 will come up to 165 for welldone, etc. The temp climbs, and then it cools, trapping the juices inside instead of ripping though the muscles and bursting the cells from the escaping steam). So that when you cut into it (1/4 inch slices or less) it will be very very juicy.
One of my fav things to serve alongside is rosemary roasted potatoes. Just quarter red potatoes, place in homemade foil pouch (or storebought pouch or foil container), drizzle over with olive oil, sprinkle with rosemary, seal pouch and cook in indirect heat over the grill. Some corn (just leave in the husk, and dehusk AFTER it's cooled enough to touch, comes off in 2 pulls, including silks), or some grilled peppers or other veggies/ shrooms.
Voila. Outisde dinner.
((Most of your garlic and herb coating will be gone. More than half will be gone after searing it, most will be 'gone' after flipping/cooking. Don't worry. The flavors will have infused from the steam when you're searing it, and little bits got rubbed into the meat and seared inside when you rubbed it in the beginning))
I always ask the Butcher.
I tend not to like London Broil.
Its tough.
maybe that's just me.
Have no idea, sorry.
I am sure a crock pot would be fine. Use Lipton Onion Soup Mix on it etc.
But it will take hours to cook in a crock pot.
London broil and round steak are the same cut of meat. London broil is a thick round steak.
Yes it will do very well in a crock pot. Chili, stew, steak, beef stroganoff, fajatias, swiss steak, burritos, tacos, steak and gravey over rice or mashed potatoes. Round steak gets tough if you cook it more than medium. I try and cook it medium rare if I use it as steak..
Enjoy. Good luck to you and yours.
Toss in a crockpot and enjoy! So yummy! You can find a good recipe at all recipes.
Marinate overnight, slice it but grill it really rare. Otherwise it will be really tough. If you go with the crockpot use beef broth, veggies and slow cook for 6 hours or so - that will make it tender. btw - this info is from my husband who is a waaaay better cook than me, I just do dessert.
I slice mine up pretty thin and use it in a beef and broccoli stir fry or a mongolian beef stir fry - it is super good that way!!
My daughter and i made kabobs out of it recently. It was pretty time consuming, but well worth it! We cut thin slices and pounded the heck out them between plastic wrap. On the stick we folded the thin pieces in between peppers and onions. (i marinated everything in balsamic dressing before we stuck it all) It did not take very long on the grill and tasted amazing!! You can add any veggies that you like and change up the marinade.
We uaually grill it, but if it's raining we make it in a pan, slowly of course and then melt monterey jack cheese on it and pour salsa on it. You can do the same with grilling it. It's really good and something different.
Hi JP-
I love london broil...
Riley's suggestion is great...but in a pinch (read hungry teens in a hurry)...I 'stab' the slab with a fork...rub in montreal steak seasoning with a cut clove or two of fresh garlic...then splash on some worstershire (sp?) sauce...
Resting it for minimum of 10 minutes gives time to make caramelized mushrooms and onions (a MUST do in MY opinion) and to toss the salad...
I buy it anytime I see it on sale...
I also have cut it for shish ka bobs...as well as stroganoff or stew.
Enjoy!!
Michele/cat
The key to keeping London broil from becoming tough is in the cutting & serving, not just the cooking. Instead of serving a whole piece of meat on each plate, slice it VERY thin and (this is important) on an angle. Each person then gets however many slices. Really -- cook it properly on a grill or in the broiler (Riley's marinade & technique look good to me!) and slice thinly on an angle (if you're a sewer, think of it as cutting on the bias).
Yummy stuff!
Most meats can become tender if you boil it for awhile. Be sure to add spices. Garlic, salt pepper and onions are favorites of course. Add some bullion (all this very easy in crock pot) and my favorite is this: dry onion soup mix, wine (a splash or two-one foryou one for the pot haha) and Campbells Golden mushroom soup. Once you've tried it with one can you might want to add two. It's not real cheap but oh so delicious. And you can also pour it all over the beef in the oven. We have done this for many years on Sundays and mannn, the house smells wonderful. If you don't like the splash of wine I actually heard a can of coke or pepsi does the trick. YUM
My husband marinates it in 7-up and Teriyaki Sauce for however long you want and then grill it.....super easy and yummy!! As everyone below mentions, don't overcook it and slice it thin on an angle. Enjoy!
Marinade it with Italian salad dressing and toss it on the grill.
Chinese Stir Fry
Fajitas
Beef Stroganoff
Steak Sandwich (broil, then slice thin)
Good luck!
I LOVE grilling a london broil! That's my fav way to eat it. I will marinate it in Stubbs Beef marinade first. Then grill it to a medium temperature. Slice it at a diagonal. Remember to keep the slices thin. YUMMY!
Beef Stroganoff!
Cut up in bit sized pieces/strips. Coat in flour. Warm 1 tablespoon butter in frying pan and brown meat. Add 1/2 cup diced onion and 1 clove chopped garlic. Then add 1 cup water with 1 1/2 cubes of dissolved beef bouillon, 1 tablespoon ketchup. Put 1 tablespoon flour in a bowl, add a little water while stirring continuously. Then add to pan while stirring continuously until thickening. Add 3/4 cup light sour cream. Simmer for 10 minutes and serve over broad egg noodles. YUM!!
THis is not my best thing to cook but. try this.
Grill until it is still pink inside and then slice thinly of the diagonal and
;use steak knifes and have a nice sauce.....
good luck.
