Need a recipe for London Broil - Tilted Forum Project Discussion Community

Ananas · 08-27-2009, 01:44 PM

I picked up a beautiful 2.5 piece of London Broil from the Amish Market today, but don't have a clue what to do with it

other than the standard London broil you can get in a restaurant.

It's almost triangular in shape, about 2" thick, a little thinner near the point, and beautifully cut.

Any ideas, recipes? I'm open to trying new recipes. Thanks!

RogueGypsy · 08-28-2009, 07:17 AM

I like mine Pittsburgh style (Black on the outside, red in the middle).

On the grill or under the broiler on high for about 10 minutes per pound. I usually rub it with Montreal Steak seasoning or just salt, pepper and garlic powder. Let stand under foil for 10 minutes when done and slice on a 45 degree angle top to bottom.

Daniel_ · 08-28-2009, 11:20 AM

What the heck is a London Broil? (can't be bothered to google

)

Ananas · 08-28-2009, 11:29 AM

Thanks Rogue. I sort of half remembered a recipe involving red wine and garlic, but didn't want to get that involved. Tis one sounds just right.

Daniel

Quote:

London broil is a North American beef-based food dish usually made by broiling or grilling marinated flank or round steak and then cutting it against the grain into thin strips. The origin of the name is obscure; the food is unknown in London, England.

Strange Famous · 08-28-2009, 12:13 PM

Maybe its from East London in South Africa or something?

I too confess to having never heard of such a thing.

cameroncrazy822 · 09-14-2009, 09:10 AM

if grilling be careful not to over cook...no thte most tender cut of beef out there

08-27-2009, 01:44 PM	#1 (permalink)
Ananas Still Crazy Location: In my own time	Need a recipe for London Broil I picked up a beautiful 2.5 piece of London Broil from the Amish Market today, but don't have a clue what to do with itother than the standard London broil you can get in a restaurant. It's almost triangular in shape, about 2" thick, a little thinner near the point, and beautifully cut. Any ideas, recipes? I'm open to trying new recipes. Thanks! __________________ it's gritty

08-28-2009, 07:17 AM	#2 (permalink)
RogueGypsy Insane Location: The Great NorthWet	I like mine Pittsburgh style (Black on the outside, red in the middle). On the grill or under the broiler on high for about 10 minutes per pound. I usually rub it with Montreal Steak seasoning or just salt, pepper and garlic powder. Let stand under foil for 10 minutes when done and slice on a 45 degree angle top to bottom. __________________ Methods, application and intensity of application vary by the individual. All legal wavers must be signed before 'treatment' begins. Self 'Medicating' is not recommend. However, if necessary, it is best to have an 'assistant' or 'soft landing zone' nearby. Any and all legal issues resulting from improperly applied techniques should be forwarded to: Dewy, Cheatum & Howe, Intercourse, PA 17534. Attn: Anonymous.

08-28-2009, 11:20 AM	#3 (permalink)
Daniel_ Evil Priest: The Devil Made Me Do It! Location: Southern England	What the heck is a London Broil? (can't be bothered to google ) __________________ ╔═════════════════════════════════════════╗ Overhead, the Albatross hangs motionless upon the air, And deep beneath the rolling waves, In labyrinths of Coral Caves, The Echo of a distant time Comes willowing across the sand; And everthing is Green and Submarine ╚═════════════════════════════════════════╝

08-28-2009, 12:13 PM	#5 (permalink)
Strange Famous follower of the child's crusade?	Maybe its from East London in South Africa or something? I too confess to having never heard of such a thing. __________________ "Do not tell lies, and do not do what you hate, for all things are plain in the sight of Heaven. For nothing hidden will not become manifest, and nothing covered will remain without being uncovered." The Gospel of Thomas

09-14-2009, 09:10 AM	#6 (permalink)
cameroncrazy822 Junkie Location: MD	if grilling be careful not to over cook...no thte most tender cut of beef out there