CaliforniaCook
Banned
"They" label it "London broil" out here, yet it's a flank. Any interesting ideas. I have an indoor grill. TIA
ISO "London Broil" Ideas
- Thread starter CaliforniaCook
- Start date
K
Kimchee
Guest
makes great fajitas!
grill up with a simple seasoning rub, then slice thin and into
small strips, save for use in stir fries, stroganoffs, etc etc...
grill up with a simple seasoning rub, then slice thin and into
small strips, save for use in stir fries, stroganoffs, etc etc...
buckytom
Grill Master
my favourite london broil was a kind of weird combination i came up with one night. simply s&p the beef, then broil or grill. let rest, then slice across a grain.
while the meat is resting, make a sauce from sauteeing baby bok choy in peanut oil, garlic, and ginger, then adding a little beef stock, soy sauce, and fish sauce. remove bok choy and plate around sliced meat. reduce the liquid jusr a little, then drizzle over meat.
hth.
while the meat is resting, make a sauce from sauteeing baby bok choy in peanut oil, garlic, and ginger, then adding a little beef stock, soy sauce, and fish sauce. remove bok choy and plate around sliced meat. reduce the liquid jusr a little, then drizzle over meat.
hth.
Phiddlechik
New member
When working at a hotel restaurant, I discovered their "secret" to their Sunday special flank steak. The marinated it in a combination of french dressing and balsamic vinegar, for several days. it was then cooked on the grill, with ice cubes on the top to keep it from getting overcooked.
I love bleu cheese with mine, just take a slice and roll up a blob of cheese in it... mmmm!
I love bleu cheese with mine, just take a slice and roll up a blob of cheese in it... mmmm!
FryBoy
New member
I've never seen flank labeled as London Broil -- it's usually a thick top round in the markets I've shopped at over the years.
Some sites argue that London Broil is actually a method of cooking rather than a cut of beef. But I digress.
If you have a flank steak, try one of these recipes:
http://netcookingtalk.com/forums/showthread.php?t=8138
Or this one:
Hong Kong Flank Steak
Marinating the Asian flavors overnight enhances their sweet and pungent appeal. Scrape marinade bits off the meat before grilling, so they won’t char.
For the marinade:
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced fresh ginger
1 tablespoon finely minced garlic
1 tablespoon Asian sesame oil
1 tablespoon peanut oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons Asian chili oil
Salt and freshly ground black pepper, to taste
1 flank steak (about 2 pounds)
2 tablespoons chopped fresh flat-leaf parsley, for garnish
1. Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well. Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.)
2. Cook over high heat on a well-oiled grill, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes before slicing.
3. Slice the steak thinly on the diagonal and arrange on a platter. Sprinkle with the chopped parsley and serve.
CaliforniaCook
Banned
FB, Kimchee, & BT, thank you for the ideas. Didn't have time to thaw and marinate for tonight. Don't want it to be tough. Have saved them for the future.
Phiddlechick, will keep the ice cube trick/tip in mind.
I'm also thinking about a steak & mushroom pot pie of sorts.
Phiddlechick, will keep the ice cube trick/tip in mind.
I'm also thinking about a steak & mushroom pot pie of sorts.
Deelady
New member
How about Braciole? I plan to make this when my husband returns home 
Braciole
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Braciole
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.