London Broil is a cooking technique used to make the tougher cuts of a cow tender. The meat is first marinated for a good length of time, and then broiled and sliced into steaks at 45-degree angle against the grain of the meat.
Many meat cutters often label certain cuts of meat London broil. Regardless of this it is not actually a cut of meat. When purchasing meat labeled London broil you are simply receiving a tough cut of meat, usually top round, bottom round, chuck shoulder, flank steak or sirloin tips. These cuts are cheaper than the more tender sections of the cow. The very first recorded recipe for London broil did call for flank steak.
London broil is also not an English dish originating in London as the name may suggest. The London broil method of cooking originated in North America. The recipe was first printed in 1902 in the United States and became popularized by New York cooks from 1920 to 1940. It has been suggested “London” was added to the title simply to appeal to the popularity of English anything during the early 1900’s.
This guide on how to cook London broil will present the commonalities to most London broil recipes as well as variations one might try.
Step 1: Preparing Meat for London Broil
The agreed first step in cooking meat London broil style is to tenderize it and then marinate it. Most cooks say marinating from 8 to 24 hours is best, though some recipes call for simply one hour.
Tenderizing London Broil
Because London broil calls for a tough cut of meat tenderizing can both help make the end result more tender and help your marinade infiltrate flavor into the dish.
This process is not difficult but does require a meat tenderizer. This hammer like kitchen tool has a flat side and side with teeth. Your meat should be cold when you tenderize it even borderline frozen. Some people like to sandwich the meat between parchment paper or freezer paper to keep the process cleaner, this is not necessary but can be done if preferred. Simply beat the meat with the toothed side of the hammer until well perforated, flip and repeat.
You can also purchase meat-tenderizing tools. These push method tenderizers feature spikes that press into the meat when pressed.
Marinating London Broil
After tenderizing, the meat needs to be marinated. Marinades for London broil vary greatly. Some recipes suggest simply liberally salting the meat and placing it wrapped in plastic within the refrigerator for 3 hours.
The majority of recipes however call for an onion-garlic based red wine marinade. An example of such a marinade is as follows:
* ½ large onion
* 1 head of garlic (about 5 cloves)
* 1 cup red wine (or vinegar or white wine)
* Salt and pepper to preference
Season the meat on both sides with salt and pepper to taste and place in air-tight plastic bag. Mince the garlic and onion and then mix with vinegar, or red or white wine. Place in refrigerator to sit for 1-24 hours.
Some other common marinade additions include:
* Honey
* Worcestershire sauce
* Lemon juice
* Soy sauce
* Ginger
* Parsley
* Water
* Olive oil
* Various other spices to individual taste
* The use of more than one type of wine, different varieties of wine and/or the combination of vinegar with wine.
Step 2: Cooking With the London Broil Method
Once your meat has been marinated, it is time to actually cook your meat. Broiling is a method of cooking that places the heat above the meat rather than below it, much like an upside-down campfire.
While traditionally the broiler of an oven is used to broil meat, London broil recipes have adapted to be pan-fried, grilled, or done in the original broiler manner. You’ll find the two alternative cooking methods in step three of this guide.
To Cook London Broil in the Oven:
The broiler of a gas oven is usually located below the oven section. There should be a smaller open-able compartment below the heat source of the oven.http://www.peerlesspremier.com/faq-broiling.htm13 In an electric oven simply place the meat on a shelf 4-6 inches from the top heating element and place the oven on broil. This will turn off the bottom elements leaving the top elements on hence making heat source above the meat. In either case some ovens have a compartment in the upper portion below the burner heat source specially for broiling.
1. Pre-heat your broiler by setting your oven to “Broil”.
2. Remove the broiler rack and wrap in tinfoil. (You can also simply set a pan on the wrack)
3. Once the broiler is warm place the meat on the wrack and replace in broiler 4-6 inches below the heat source.
4. Let cook 10-15 minutes on each side until meat is medium rare. Internal temperature should be at least 130 degrees F. In the case of electric ovens it is generally recommended to leave the oven door cracked.
5. Remove from broiler and place wrapped in tin-foil on a plate. Allow to sit 5-10 minutes. This step is important, you will lose the juiciness of the meat if it is cut before resting.
6. Slice the meat at a 45-degree angle against the grain and serve.
Grilling or Pan Frying London Broil:
It is possible these alternative cooking techniques were born from the fact that many people think London broil is a cut of meat and a cut of meat can be cooked however you like. Pan-fried or grilled meat cooked in the London broil style is still done quickly, with high heat.
To Grill London Broil
1. Allow meat to come to room temperature.
2. Pre-heat your grill until the bars are hot.
3. Pat the steaks dry or simply allow to excess marinade to drip away.
4. Grease grill with bacon fat, lard or olive oil.
5. Grill steak on either side for 7-9 minutes or until medium rare.
6. Move to plate and wrap in tin-foil to allow to set 10 minutes as instructed in step two of this guide.
7. Cut against the grain of the meat at a 45-degree angle and serve.
To Pan-Fry London broil:
1. Pre-heat pan under medium heat.
2. Grease pan with butter.
3. Rub both sides of the steak with butter.
4. Cook both sides 2-3 minutes or until brown.
With a thinner steak, you can now allow the meat to rest as instructed above and then cut in the same manner. With a thicker cut, finish the meat in the oven. Place in the oven pre-heated to 350 degree F until the meat is medium-rare and at least 130 degrees in the center. Again, allow to rest and serve as instructed above.
Sources:
http://www.practicallyedible.com/edible.nsf/pages/londonbroil1
http://www.hilltopsteakhouse.com/recipes/beef/99/19 http://simplyrecipes.com/recipes/moms_pan-fried_london_broil_steak/20
http://www.thecitycook.com/cooking/recipes/data/0001102
http://www.barrypopik.com/index.php/new_york_city/entry/london_broil/5
