![]() If you prefer to cook it on the grill, then preheat the grill to 450 degrees.Add to a covered casserole dish with a little beef broth and heat at 250 degrees for 20-30 minutes or until warm.ĭelicious sides to serve with London Broil When it comes to reheating, low and slow is the way to go. Freeze for up to 2-3 months in double-wrapped freezer bags.Store leftovers in an airtight container in the refrigerator for up to 4 days.I like to use my German knife, but you can use a chef’s knife or a carving knife. Slice against the grain with a sharp knife.Then flip and broil for an additional 6 minutes. To cook under the broiler, place the London broil on a foil-lined baking sheet and place under the broiler on high for about 6 minutes.Try adding fresh herbs like chopped fresh parsley or basil.Don’t forget to let it rest covered with an aluminum foil tent for about 10 minutes. Sear each side for 5-6 minutes until it reaches an internal temperature of 135 degrees or medium-rare. This allows for the juices to be redistributed through the meat. Let it rest for 10 minutes, covered loosely with an aluminum foil tent.Use a meat thermometer to ensure proper cooking temperature. Cooking it too long makes it dry and tough. ![]() This particular cut is best served medium rare to barely medium (130-135 degrees).Place them in the oven on warm while you fix the beef. Boil some baby potatoes and cook them in a little canola oil in the same skillet that you will sear the steaks in.This will help tenderize the meat and make it really tasty from the marinade bath. Marinate the steak for 12-24 hours max.Save yourself a dish and mix the marinade ingredients in a large zipper bag.Don’t skip the step for tenderizing with a meat mallet, as it makes a measurable difference.If this cut of beef is not available, you can substitute flank steak.Finally, slice with a sharp knife against the grain. Cover with a loose aluminum foil tent and let it rest for ten minutes. ![]() Now remove from the skillet and place on a clean cutting board. Flip and sear the other side for about five minutes. Add the beef and place another heavy skillet bottom down over it to weigh it down and sear it. Using a large, heavy skillet or pan, heat a very thin coating of canola oil over a medium-high flame. Next, let the steak come to room temperature and thoroughly pat it dry with paper towels. When ready to cook, take the beef out of the refrigerator, remove it from the bag (discarding the marinade), and place it on a cutting board. Then add the beef and marinate it in the refrigerator for about twelve hours, turning it several times. Mix the garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, dried thyme, dried oregano, fresh ground black pepper, and kosher salt together in a large zipper plastic bag or dish. This will break down the connective tissue and make it more tender. Start by pounding the meat with the ridged side of a meat mallet. ![]() For an over the top steak dinner, I love to serve this with Garlic Mashed Potatoes, Roasted Carrots, and Garlic Butter Knots. For a super tender end result, be sure to follow my recipe tips and hints. However, it does need a little more attention using a meat mallet and a simple eight-ingredient marinade. The London Broil (top round steak) is a less expensive cut of meat than most steaks, beef tenderloin, or even petite shoulder (one of my favorites). With the cost of beef constantly rising, this is one of my family’s favorite recipes. Prepare to have your taste buds tantalized, and your pocketbook eased. This flavor-packed London Broil recipe combines an easy tenderizing marinade with easy tips and hints on cooking this less expensive cut of beef.
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