Cooking London Broil
This cut of beef low cost with fancy sounding name extends money for food and provides a tasty, easy to cook dinner meat.
Food lovers will be quick to say that London broil is not a cut of meat, but a method of cooking. meat items commonly hard, round or flank steak are left to macerate overnight, and then roasted over high heat and served with finely cut meat “across the grain.”
Nobody knows where the “London” comes in the name because it is a decidedly American dish. However, it has become a popular method of cooking as many butchers simply use the term “London broil” for skirt steak because the method has become almost synonymous with this cut of meat.
You can not have London Broil without basting first. Many cooks begin the process of marinating the night before, so I do not have to deal with it in the morning. Probably no end to the types of marinades available and most home cooks have their own family recipe, but typical pickles start with soy sauce, beer or Worcestershire sauce and combine with the vegetable oil and seasonings like red wine or balsamic vinegar, fruit juice, hot sauce, fresh ginger and any other combination of herbs and spices. If you do not want to worry about creating your own, many packaged marinades are available in the supermarket.
Marinades, poke a few holes in the flesh and crawls into a plastic bag separable. Pour the marinade inside. It helps put the bag in a container such as an empty coffee can to prevent the spread before sealing. Swish around the meat from the marinade and place the bag in a bowl in the refrigerator overnight. In the morning, turn back a few times to ensure that all meat is covered.
Now comes the easy part … grill! Preheat the grill and pan for 10 minutes. Pull the meat from the marinade and try to retain some of the liquid to spray or make the sauce. Slide the tray in the oven and put the meat on the plate. Put the pan in the oven on the top rack slot. Its container must remain about four inches from the flame.
London Broil only needs four to five minutes of cooking on each side. Set a timer to remind you when to return. Overcooking makes it very difficult this cut, no matter how long marinades that in order to keep track of time. A fillet eight minutes to cook it in 10 minutes, while rarely given a rare steak. Pull the meat from the oven and let stand for at least five minutes before carving.
The final piece in the preparation of London Broil is being forged. Like wood, the meat fibers running through it, so when speaking cooks cut across the grain, which talks about cutting through these fibers. Look threads running from left to right through the flesh and vertical cut through them, making thin slices. If desired, a cup of the marinade in a pan over low heat while the meat is resting and sprinkle over the meat before serving. Remember, do not just use the marinade in the state since it was raw meat; cooking before serving.