Readers ask: What Else Can I Do With A London Broil?

London broil is great sliced over mashed potatoes (a traditionally favorite side dish), as well as turned into fajitas. You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results.

Can London broil be used for stew meat?

If you see a cut labeled “London broil” at the supermarket, it’s a good candidate for this marinating and grilling cooking method. You could also use it for stews or smaller braises. London broils, flank steak, and top round steaks are all generally less expensive because they are tough and lean.

Can I cook London broil like brisket?

Is London Broil the same as brisket? No, they’re not the same. London Broil is the cut of beef that can be found at the top round of the beef while the brisket is located at the front plate of the cow.

Is London broil a good piece of meat?

Traditionally speaking, a London broil is a top round roast, flank or skirt steak, and is a great money-saving option for family meals or anyone on a budget. However, when prepared properly, a London broil can be just as delicious as any expensive cut of meat.

Should you tenderize London broil?

Use the flat side of a meat tenderizer to pound both sides of the London broil evenly. This breaks down the connective tissues, producing a softer piece of meat once it’s grilled. Just remember, think tenderize – not pulverize. And you want to pound the meat evenly.

Can I use London broil in place of chuck roast?

London Broil Is Usually Not Used for Pot Roast Chuck roast and English (shoulder) roast are more common picks for pot roast. But with the right techniques, London broil can make a fabulous, fork tender roast (and that is what you’ll get with this recipe).

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Why is it called London broil?

The name London broil originally referred to a flank steak that was first pan-fried, then sliced against the grain. This basic technique evolved over time to include the crucial element of marinating the steak, then broiling it, hence the name.

Is London broil a cheap cut of meat?

The London Broil (top round steak) is a less expensive cut of beef than most steaks, beef tenderloin or even petite shoulder (one of my favorites). However it does need a little more attention using a meat mallet and a simple eight ingredient marinade.

What’s the difference between London broil and flank steak?

Differences Between Flank Steak and London Broil The flank steak is cut from the lower section of the cow or the abdominal muscles. The area is usually the succulent loin, but it’s before the muscular sinews of the round. The London broil, on the other hand, is a beef dish that is made from boiling marinated beef.

Can you marinate London broil too long?

Marinate the meat for at least 4 hours (preferably longer) to help tenderize the tough cut. It is possible to marinate London broil too long, so I don’t recommend leaving the meat in the marinade for more than 1-2 days.

Can you substitute London broil for flank steak?

Both top round and flank steaks are sometimes called London broil steak, so it’s no surprise that top round is considered a flank steak alternative. This thick cut comes from the top of the rear leg. As with the other steaks in this category, marinating before broiling or grilling top round steak promotes tenderness.

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Can you brine London broil?

The trick to the juiciness is salt, and tightly wrapping in plastic wrap. The salt draws the juices to the surface of the meat where it is dissolved; the tight wrap helps draw this “brine” back into the meat making for a delicious, flavorful piece of meat. Enjoy!

How do you tenderize a London broil quickly?

Hence, the best way to make a London broil tender is by softening it with a meat mallet and then marinating it. The choice of marinade depends on your personal preference. You can try flavorful lemon basil mixture, spicy sauce or even a simple wine vinegar concoction for the purpose.

Is London broil the same as top round steak?

A London broil cut from the flank comes from the animal’s underbelly, just in front of the rear legs. Top round, meanwhile, is cut from the muscles surrounding the rear leg bones.

Can you marinate for too long?

Time: Marinating some food too long can result in tough, dry, or poor texture. That means that you can’t let those shrimp sit all weekend in their marinade, you have to cook them.