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Pan Fry London Broil? What's Your Marinaide?

post #1 of 9
Thread Starter 

Is pan frying London Broil a good way to make it?

 

What's your favorite marinade for London Broil?

 

Is there any significant difference between Top Round, Sirloin Tip or Shoulder London Broil?     I saw all three types on sale for the same price today.

post #2 of 9

I cook london broil a lot at home 2-3 times per month.  I haven't pan fried one and don't think I would.  I rub it with salt, black pepper , granulated garlic and onion powder an then cook it to medium rare under the broiler or on the grill slice across the grain and it is good stuff. I have used the several choices but have not paid attention, so nothing jumped out, that one was better than the other.

 

post #3 of 9

I don't "pan fry" much in the steak world. I've seared a few filets and finished them in the oven, in a cast pan though. Is that the same as "pan frying"? I don't know. 

 

As for marinades ... my standard regular go-to is simple, maybe a little commercial, but it works nicely. A splash of olive oil, good regular olive oil not EVOO. An equal splash of worcestershire sauce, I like French's, it the cheapest for the biggest bottle. But if someone else is paying, I like Lea & Perrins. I then dust w/ a teaspoon each of Weber's Chicago Steak and Veggie Grill Seasonings. I roll everything around in a bowl then it all goes into a zip-lock bag until I'm ready to grill. I think anything longer than three(3) hours is over-kill. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #4 of 9

In general you don't want anything wet in a frying pan.  Use a dry rub, salt, pepper, whatever, but try to avoid liquid and oil contact.

 

Depending on how thin it is, you can marinade, coat in flour, and then pan saute or fry.

 

or if you are feeling up to it, pound it, marinade, coat in flour, and pan fry.  Imagine the possibilities. :D

post #5 of 9

Though not pan frying, this is what my SIL does with London Broil on the grill.  She cuts it whe it's raw and then into a marinade... sometimes just a zesty salad dressing.  She get gas grill screaming hot and lays out strips of meat.  By the time she gets everything on the grill, starts turning.  By the tiime she has given one turn, starts pulling off grill.  Always seems pretty tender and tasty.

post #6 of 9
Thread Starter 
Quote:
Originally Posted by davehriver View Post  I...cook it to medium rare under the broiler or on the grill slice across the grain and it is good stuff.

 

I am moving to the Poconos in Pennsylvania, and most all of the stoves, ovens, and broilers around here are electric.   I have tried the broiler once so far with some thick steaks, and it seems it doesn't get very hot, like a gas broiler does.      I could not get a good sear on the outside, even though I preheated and had the broiler all the way up.        

post #7 of 9
Thread Starter 
Quote:
Originally Posted by IceMan View Post    I've seared a few filets and finished them in the oven, in a cast pan though. 

I may try that, as the electric stove top I have now can get a heavy frying pan very hot. 

post #8 of 9
Thread Starter 
Quote:
Originally Posted by kuan View Post  or if you are feeling up to it, pound it, marinade, coat in flour, and pan fry.  Imagine the possibilities. :D

I just got a Jacard piercer.    Perhaps I will try that on it.     Pounding it sounds like it might be good, too.    I find the inexpensive London Broil cuts are often a little tough. 

post #9 of 9

For a marinade, you might try garlic, fresh herbs of choice, red wine, or wocestershire, or an asian concoction of choice. Or, you could sauce it up with horseradish sour cream or creme fraiche, or Chimichurri. upon serving

 

http://www.saveur.com/article/Recipes/Marinated-Flank-Steak


Edited by Cerise - 6/9/15 at 3:12am
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