Post by BBQ Butcher on Jun 11, 2007 6:33:51 GMT -5
From Trippy..
Technically speaking, a "London Broil" is a term used to describe a method of cooking and carving a Flank Steak back in the early 1900's. It was made famous in a London hotel restaurant and the recipe was brought to New York City by a chef immigrating to America.
There are only two Flank Steaks on a whole cow, so when 'London Broil' became popular back in the 60's and 70's the meat industry started introducing the public to "London Broil" Top Round Steak. That has carried over into today's market as well. Top Round consists of over 95% of "London Broil" sales with Beef Chuck Boneless Shoulder Steak and Beef Round Sirloin Tip Steak filling out the other 5%, depending on what part of the country you live in. Flank Steak is still mentioned as the original "London Broil" in some cookbooks and steak houses around the states.
A "London Broil" should be at least 1½-2" thick, marinated, seared in hot fire/heat and cooked to a nice medium rare. Let sit for 5-10 minutes to let the juices distribute and then sliced THIN against the grain, on a bias to make the meat tender. Serve with the meat juices poured over the top of the slices.
To tell you the truth, I'm not a fan of London Broil either! However, the flavor is there, but I still think it's a tad chewy. If you can, ask for a 1st Cut London Broil, as it will be better and it has only 1 muscle in it, not 2. Buying USDA Choice helps with the flavor and tenderness, too. Select grade is just too lean.
Here is what a 1 muscle London Broil looks like.
aggiemeat.tamu.edu/judging/id/014B.jpg
As it is cut further down, another muscle will appear over the top of the one you see.
London Broil has always been a mystery to me. People rant and rave about how good it is but when I cook it, its far too tough and the flavor is fair. How do you cook London Broil so that it is tender, juicy and delicious? I must admit I'm a bit of a snob on my beef, I always buy filet mignon because I can't seem to ruin it. Thanks for your time.
Technically speaking, a "London Broil" is a term used to describe a method of cooking and carving a Flank Steak back in the early 1900's. It was made famous in a London hotel restaurant and the recipe was brought to New York City by a chef immigrating to America.
There are only two Flank Steaks on a whole cow, so when 'London Broil' became popular back in the 60's and 70's the meat industry started introducing the public to "London Broil" Top Round Steak. That has carried over into today's market as well. Top Round consists of over 95% of "London Broil" sales with Beef Chuck Boneless Shoulder Steak and Beef Round Sirloin Tip Steak filling out the other 5%, depending on what part of the country you live in. Flank Steak is still mentioned as the original "London Broil" in some cookbooks and steak houses around the states.
A "London Broil" should be at least 1½-2" thick, marinated, seared in hot fire/heat and cooked to a nice medium rare. Let sit for 5-10 minutes to let the juices distribute and then sliced THIN against the grain, on a bias to make the meat tender. Serve with the meat juices poured over the top of the slices.
To tell you the truth, I'm not a fan of London Broil either! However, the flavor is there, but I still think it's a tad chewy. If you can, ask for a 1st Cut London Broil, as it will be better and it has only 1 muscle in it, not 2. Buying USDA Choice helps with the flavor and tenderness, too. Select grade is just too lean.
Here is what a 1 muscle London Broil looks like.
aggiemeat.tamu.edu/judging/id/014B.jpg
As it is cut further down, another muscle will appear over the top of the one you see.