London Broil creates a sense of wonder for my food budget. Often, it’s marked down due to a short dated sale, allowing me to prepare a carnivore’s dream for only a few dollars. The problem?
For years, I’d grab it, get it home, and then was stumped with what to do with it.
Do you know how to cook London Broil?
It creates such confusion for many because London Broil has become synonymous with a cut of meat, yet it’s not. Traditionally, it is a way to cook beef, thereby leaving a lot of home cooks confused as to what to do once they make their purchase, since each time you may have a different cut of beef (thus needing different recipes).
Ask the butcher and he will rattle off, “Marinate it, then grill it, put it in the crock pot, pan fry it, or cook it in the oven etc.” Surely, that doesn’t help, since we don’t want all those choices, we just want tender beef and London Broil can be tough, but I have three recipes that changes all of that.
The tricky thing about London Broil is determining just what cut of beef you have packaged. If it’s thin, then it’s most likely a flank steak, and in my opinion, always the most difficult to keep moist.
No matter how much you marinate it, if you over grill it or over cook it in pan, it becomes tough. If you marinate it overnight, then grill it hot and fast, and do not cook it to more than medium, you have a great option. (As it rests, it will continue cooking).
Typically, I use my crock pot for London Broil (that recipe to come), but I knew that I didn’t have enough meat to fill my large crock-pot, nor did I want to heat my oven for hours with for a small pan, so I tried this on the stove with my Dutch Oven. It was out of this world. I’ll be adding more London Broil recipes for oven and crock-pot soon.
This was another great recipe for my Pantry/ Freezer Challenge , as I work my way through eating up the things lurking in my freezer and pantry.
Recipe: London Broil for Oven or Stove
Summary: This easy London Broil Recipe made on the stove top (or in oven covered), creates a melt in your mouth cut of beef, with a perfect gravy for mashed potatoes.
- 1 large onion, chopped
- 3 – 4 cloves crushed garlic
- 2 tablespoons of oil
- 1 Envelope of onion mushroom soup mix ( I used Lipton’s)
- salt and pepper, seasoning to your taste
- 2 Tablespoons flour
- 1 cup water
- London Broil (approximately 2 pounds)
- First, heat the oil in a Dutch oven on medium – high and place meat in to brown.
- Sprinkle salt and pepper on top. Turn meat over when it’s brown on the bottom and then brown the top. (This whole process goes quickly.)
- Sprinkle soup mix on top, and add onions and garlic. Reduce heat to very low.
- Cover and simmer for 2 – 3 hours; check occasionally and add a few tablespoons of water, if needed. Honestly, we ended up leaving for a basketball game and it cooked for four hours. Still so moist, but I had the heat on very low and had added a bit more liquid.
- This is a dry heat braise: a much different process than the crock pot. If you add too much water, you will end up stewing the meat, which you do not want, so keep it as dry as possible. Turn over after 1 hour.
- When meat is fork tender, remove from pot and keep warm, while you whisk the gravy.
- To make the gravy: Mix flour and water in a cup to form a paste. Add 1 cup water to pan to heat up. Blend in paste, stirring constantly to blend into gravy.
Preparation time: 5 minute(s)
Cooking time: 2 – 3 hours
Number of servings (yield): 4 – 6 for your typical eaters. Mine? Each son would eat the entire two pounds.
I love that some of you are sharing your favorite way to cook London Broil in the comments.
Continue doing this and I will add them to my upcoming post.