Make London broil grilled steak by following these easy steps! Enjoy cooking! London broil is a preparation, not a cut of meat. It is a steak that is pan-fried (and therefore not grilled) over high heat only to medium rare, beyond which point it becomes inedibly tough. It is a useful preparation for lean, tough cuts of meat, such as flank steak, shoulder, and round. To the less pure, London broil is a preparation that involves marinating a flank steak, then grilling, broiling, or pan-frying it. For best results, marinate the meat for several hours or overnight in the refrigerator in the marinade of your choosing. It is easiest to put the marinade and meat in a sealable plastic bag. Turn the bag over once or twice. When you are ready, grill the steak over high heat for about 3 minutes per side, then turn the grill down to medium if using gas or move the steak to a cooler area if using charcoal, and cook for another five to six minutes, turning it once midway. Finally, for a flank steak, the grilling is less of an issue than the cutting. Flank steaks are tough, so you slice them thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak chewable.
- Hot
- Latest
-
How To: Smooth out the lumps in your gravy when cooking
-
How To: Make savory brown gravy from flavorful turkey drippings for Thanksgiving
-
How To: Make your instant gravy taste like homemade
-
How To: Make homemade barbecue sauce
-
How To: Make gravy from chicken or turkey fat or drippings
-
How To: Make thick turkey gravy with flour and corn starch
-
How To: Make pani for Indian pani puri
-
How To: Make gravy with a quick and easy recipe
-
How To: Thin a soup or sauce
-
How To: Make your salad dressing less oily & greasy
-
How To: Make a Creole mustard sauce
-
How To: Make the world's best apple butter from scratch
-
How To: Serve olive tapenade for a party or get-together
-
How To: Turn store-bought dips into designer party food
-
How To: Know when fish sauce goes bad
-
How To: Render regular butter into clarified butter
-
How To: Make hot fanny sauce
-
How To: Make Ghee (Clarified Butter)
-
How To: Make kala channa or black chick peas curry
-
How To: Make a simple garlic compound butter
-
How To: Smooth out the lumps in your gravy when cooking
-
How To: Make savory brown gravy from flavorful turkey drippings for Thanksgiving
-
How To: Make your instant gravy taste like homemade
-
How To: Make homemade barbecue sauce
-
How To: Make gravy from chicken or turkey fat or drippings
-
How To: Make thick turkey gravy with flour and corn starch
-
How To: Make pani for Indian pani puri
-
How To: Make gravy with a quick and easy recipe
-
How To: Make your salad dressing less oily & greasy
-
How To: Make a Creole mustard sauce
-
How To: Thin a soup or sauce
-
How To: Make the world's best apple butter from scratch
-
How To: Serve olive tapenade for a party or get-together
-
How To: Know when fish sauce goes bad
-
How To: Turn store-bought dips into designer party food
-
How To: Make Ghee (Clarified Butter)
-
How To: Render regular butter into clarified butter
-
How To: Make kala channa or black chick peas curry
-
How To: Make a simple garlic compound butter
-
How To: Make hot fanny sauce
Be the First to Comment
Share Your Thoughts