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London Broil

post #1 of 8
1/3/07 at 7:27am
Thread Starter 
Hi! I am making London Broil tonight and have never done so before. I was just wondering what is the best way to cook it? I marinated it with worchestershire sauce and italian dressing(per hubby's request...hope it will be good:confused: ) Also, do I rinse off the marinade before cooking it, or leave it on and pour the rest in the pan with it? Oh yeah, I want to make red potatoes to have with it. Any hints?
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post #2 of 8
1/3/07 at 7:41am
Have a look at one of the pork tenderloin threads -- same kind of question about marinade. :)

Basically, when you're ready to cook, you want to take the meat out of the marinade and dry it (the meat, that is) thoroughly with paper towels. Then you can grill or pan-fry or broil it (however you normally cook steak). When it's finished cooking, let it sit on a platter or cutting board for 5 minutes or so before you cut it. It's important to cut it in thin slices against the grain (across the short way) and on the diagonal from top to bottom (kind of like \ or / )-- otherwise the slices will be tough and all your care will go for nought.

As for the potatoes: I like cut the potatoes in chunks, toss them with just enough of the leftover marinade to coat them, and roast them in a baking pan in the oven. (Throw out any marinade you still have; you can't use it uncooked, and it will get ugly if you try to boil it.)
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post #3 of 8
1/3/07 at 8:14am
Thread Starter 
Okay, here goes one of my stupid questions,lol. For the potatoes, you said to use the leftover marinade, do you mean the marinade that is in the ziploc bag with the meat? or fresh marinade that was not touching the meat? :confused:
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post #4 of 8
1/3/07 at 8:23am
It doesn't matter if the marinade was touching the meat,you're going to cook both the potatoes and the marinade.There would only be a health issue if you roasted the potatoes and then tossed them in the raw marinade.Well,I think that's right.:confused: :)
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post #5 of 8
1/5/07 at 7:13pm
Yes, indianwells is right. I toss the potatoes with the marinade that was on the meat, and by the time they are nice and cooked and even crisp, any bad things in the marinade are long dead. :D You just have to watch that the marinade doesn't burn onto the roasting pan -- but even if it does, you just soak the pan and scrub it after, and that's what husbands who ask for London Broil are for. :lol:

And blondie, please: there are no stupid questions from people who want to learn. :roll:
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post #6 of 8
1/6/07 at 8:23am
love the topic!!!
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post #7 of 8
1/6/07 at 9:12am

helpful hint....

Burned on marinade? place pan in sink and add a tablespoon of Dishwasher detergent and fill 1/2 way with hot water. soak for an hour. the pan will scrub clean with minimal effort!
remeber, dishwarsher detergent has bleach in it so be careful with bleach spots on clothing and with aluminium and marbles.:bounce: :bounce:
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post #8 of 8
1/14/07 at 12:18pm
Blondie, I don't know if your husband is adventurous, but London broil (flank steak) is really versatile and goes great with a number of different style cuisines. I've had great success with Asian marinades (soy sauce, fresh ginger, etc.) and with Mexican marinades (adobo chiles, orange juice, etc.). So if he's willing to branch out, go for it - it's a very forgiving cut of meat!
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