Anyone have a good Top Round London Broil recipe?
 

Preferably something that takes less than 3 hours including marinade time.

Combine some oil, garlic powder, salt, and pepper in a bowl, and then coat the steak on both sides before you throw it on the grill.

If you like some heat add a few dashes of hot sauce and/or some cayenne pepper.

If you don't have oil, then melt some butter.

Method will probably be broiler, cast iron skillet or pressure cooker or some combination therein. It's raining out so grilling is a no-go.

If you want to marinade it, then mix fresh chopped garlic, oil, and lemon juice (or vinegar) in a large ziplock bag, and put the steak in it and shake it up. You can let it marinade for an hour or two at room temperature before it goes on the grill, or leave it in the fridge like that for up to 24 hours for the next day.

I like the mc cormics marinades in the packet.. the montreal steal and the peppercorn and garlic are the best on london broil! :)

http://www.americansweets.co.uk/ekmp...akmarinade.jpg

Wine-Balsamic Beef


2 teaspoons cooking oil
1 pound boneless beef top loin or top sirloin steak, cut 1/2 to 3/4 inch thick
3 cloves garlic, minced
1/8 teaspoon crushed red pepper
3/4 cup dry red wine
2 cups sliced fresh mushrooms
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
4 teaspoons honey
2 tablespoons butter




Directions:
In a large skillet heat oil over medium-high heat until very hot. Add steak. Do not add any liquid and do not cover the skillet. Reduce heat to medium and cook for 10 to 13 minutes or to desired doneness, turning meat occasionally. If meat browns too quickly, reduce heat to medium-low. Transfer meat to platter; keep warm.

Add garlic and red pepper to skillet; cook for 10 seconds. Remove skillet from heat. Carefully add wine. Return to heat. Boil, uncovered, about 5 minutes or until most of the liquid is evaporated. Add mushrooms, vinegar, soy sauce, and honey; return to simmer. Cook and stir about 4 minutes or until mushrooms are tender. Stir in butter until melted. Spoon over steak.


http://www.sharky.com/forum/showthread.php?t=1340

If the cast iron skillet has grill grooves for grill marks, and you have a gas stove, I guess that would be okay, otherwise use your oven's broiler.

A pressure cooker? That's just wrong!

Actually, lots of finely diced garlic on top tastes even better than garlic powder.

Another good tip is to make shallow diagonal crisscross cuts in the beef, to let the garlic and other spices enter.

Also, sauté onions separately in butter and then add them over the london broil slices.

Mmm...

Bon Apetit,

ADG

Get a pan with a rack so the meat is off the bottom. Add a bit of water to the pan, and place the meat on the rack. Sprinkle Kosher Salt on the ourside, and Cook. Keep an extra oven pan in the oved with water to boil. and keep it full.

I make this quite often. easy and very good.

salt and pepper steak to taste
mix 1 cup soy. 2 cloves garlic, 3 tbsp of lemon juice, and 3 tbsp of brown sugar in skillet. marinate steak 20-25 min each side.

cook steak in broiler for 6 min each side for medium rare
while steak is cooking, bring marinade to boil on stovetop, and as its finished boiling, add 4 tbsp of diced scallions(I have made it without these so they are not neccessary but add alittle extra flavor)

let meat sit for 5 minutes. cut steak into thin slices and drizzle marinade over it. goes well with white rice as marinade is good on that as well.

nothing fancy but tastes great!

Sunbird teriyaki Maranade. 1 Cup Water, 1 Cup Red Wine (Cab), for 30 minutes or as long as you like. Grill and Enjoy. I swear, this recipe is the shizzzzzzle.

How many people are going to have steak tonight, now that Uno posted this thread - lol!

I've decided to marinade the steak in red wine/balsamic vinegar, a little lemon juice, soy sauce(not a lot since I am also adding salt), lots of fresh garlic, a few broken up bay leaves, a specialty steak salt from Whole Foods, some cayenne and paprika, onion powder, a lil adobo, some olive oil, a dash of liquid smoke, and garlic powder.

I cut slits as ADG suggested as I've read that on a few recipe sites and rubbed on the dry ingredients. It's now sitting in the marinade and will be flipped in half an hour.

I'll brown it in the cast iron skillet and then broil with a pan of water and a pan to catch the drippings.

Usually I wouldn't add so many spices and other stuff to meat, but its generally a tough cut lacking a lot of flavor. I also usually KISS with meat to keep it as bare bones as possible. I was thinking of braising, but I don't have the time(nor would it really be london broil if i made it that way). I'll report back after its consumed.

I make regular steaks way too often already as indicated by my extremely high cholesterol, but its a pretty lean cut.

If anyone is going to make a "steak" type steak rather than something that's more of a roast, please keep it simple and let the cut's flavor speak for itself. Salt and pepper is usually all that is needed and if desired a nice jus that is super simple to make.

:1orglaugh +1

The recipes sound good but that pic of the steak on the mccormicks pack pushed me over the edge. I just ate lunch and I'm already getting hungry now.

www.foodnetwork.com

for cereal they have the shit covered on all bases. if you cook a lot it's a good bookmark.

Sounds great! Olive oil is an excellent add on - I usually use it myself. :thumbsup

The most important thing about London Broil is to not overcook it. It's supposed to be rare on the inside. That's where the crisscross cuts come in handy, since it sears the meat more on the top and edges.

Leftover London broil is great in sandwiches too, however you have to cut it into small pieces.

BTW, I'm having sushi tonight. = )

ADG

slice it across the grain ...

I actually had a New York strip tonight.

I'm simple... salt, pepper, olive oil. Was delicious.

I've always avoided london broil. I am not a big fan of any of the top round roasts either.

Lemme know if it was any good.

Sorry to bump this old thread, but it came out great! Just above rare in the center. There was none left over for sandwhiches. :)

I don't eat sushi. One of my rules of food is that if it used to be alive, i want it hot when it gets to my plate and I don't want it to have a face(eg. lobster head on the plate as garnish, but I can eat crawfish and shrimp whole under the right circumstances).

Shemp, of course I cut it across the grain! I'm not a complete culinary amatuer.