| Although many people refer to London Broil as a | | | | are countless recipes for London Broil marinate |
| particular cut of meat, it actually is a form of | | | | depending on individual taste. Garlic and onion are used |
| preparation. Flank steak or round roast is the normal | | | | in many of them. A good alternative recipe calls for a |
| cut used to make London Broil | | | | mixture of ketchup, A-1 sauce, and Worcestershire |
| London Broil is prepared by taking a cut of flank steak | | | | sauce mixed with sugar, cider vinegar, water, and a |
| or round roast and carefully tenderizing it by pounding | | | | little bit of oil. The mixture is brought to a boil and then |
| or massaging the meat. This is necessary because the | | | | poured over the meat. The meat should marinate for |
| muscle fibers of these cuts tend to run the entire | | | | between 2 and 3 hours before cooking. |
| length of the meat and will make the finished dish | | | | Some groceries will label a cut of meat as London |
| rather tough if not properly tenderized. It is important | | | | Broil which can be misleading. Remember to a cooking |
| not to stab or score or otherwise mutilate the meat | | | | purist, London Broil is not a cut of meat, but a method |
| when attempting the preliminary tenderizing because | | | | of preparation. The problem with meats labeled |
| this will tend to release the juices that are so | | | | London Broil is that it can be any number of different |
| necessary for proper cooking. In fact, it is | | | | cuts of meat. Some groceries even use sirloin tip. It is |
| recommended that you let the meat sit outside the | | | | usually better to select a flank steak cut or round |
| oven for about five minutes before cutting. This gives | | | | roast. |
| the juices a chance to thicken a bit and keeps them | | | | Do not forget that the three most important elements |
| from running out on the plate. | | | | to cooking successful London Broil. The first is to |
| It is normal to marinate the cut for a couple of hours | | | | tenderize and marinate. The choice of marinate is |
| before cooking. The preferred methods of heating are | | | | yours and you can use what ever type is your |
| either broiling or grilling. The meat is placed about 3 | | | | favorite. The second point is to not overcook the |
| inches from the direct heat source. The cut should be | | | | meat. It should be at the most medium rare for the |
| turned several times during the cooking process to | | | | best taste. Overcooking will produce a very tough |
| insure even cooking and to prevent charring or burning. | | | | piece of meat. The last thing to remember is to cut the |
| Once cooking is complete the meat is usually cut into | | | | meat thinly against the grain. This will sever the tough |
| thin slices by cutting against the grain. | | | | muscle fibers and make the juicy, tasty meat easy to |
| One of the most important elements in the cooking of | | | | chew and enjoy. |
| London Broil is the preparation of the marinate. There | | | | |