Broil rib eye steak

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Cliquez ici pour lancer une nouvelle recherche. Click here to launch a new search. The Spruce Eats: What Is London Broil? London broil is not a specific cut of meat, believe it or not. Rather, it is a method of cooking a lean and somewhat tough cut of meat.

Derrick Riches is a grilling and barbecue expert. Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round. Although the label may not direct the consumer how to cook the piece of meat, a London broil is meant to be marinated and cooked over high heat. It’s a great way to get a really good meal out of a less expensive cut of meat. The marinade traditionally used for London broil can range anywhere from a simple mixture of olive oil with salt and pepper to a mixture of a wide range of ingredients. Grill the marinated flank steak hot and fast and to no more than medium doneness. Overcooking will make the meat tough no matter how long it was marinated.

Once the steak is cooked, remove it from the grill, cover it with foil, and allow it to rest, about 5 minutes for thinner cuts and 10 minutes for whole roasts. Resting allows the meat to relax and the juices to flow back into the meat. Then carve the meat across the grain and serve in thin strips for maximum tenderness. What Does London Broil Taste Like? A London broil is generally a tough cut of meat, but it has great flavor. If prepared correctly, it becomes a flavorful steak with a nice beefy taste and tender chew.

Since it is marinated before being cooked, it will take on the flavors of those ingredients. A London broil begins with a good marinade. A great one to try is a mixture of soy sauce, olive oil, garlic, ginger, balsamic vinegar, and honey. This gives it some basic flavors that complement the beef nicely.

You can use a London broil for almost any recipe calling for flank steak. You will find packages of meat labeled as “London Broil” in the meat case of your grocery store. Most often, the supermarket butcher will choose one cut of meat to offer as a London broil, so the particular cut of meat can vary store to store. If you are unsure which cut it is, just ask the butcher. Raw meat of almost any kind can be kept in the refrigerator for three to five days. Once well-wrapped, it can be stored in the freezer for six to 12 months.