What is the best way to bake a London broil?
- Baked London Broil. You can bake London broil in one of two ways: in foil or on the broiler rack. To bake in foil, remove the meat from the marinade and tightly seal it in heavy aluminum foil. Make a small hole in the foil to vent the steam.
Is London broil a good cut of meat?
Traditionally speaking, a London broil is a top round roast, flank or skirt steak, and is a great money-saving option for family meals or anyone on a budget.
Because it’s a lean muscle cut, it also tends to be tougher due to its low fat content.
How long does it take for a London broil to cook in the oven?
Preheat the oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt. Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.
How do you tenderize London broil?
Tenderizing a London broil is done by beating with a meat tenderizer. The basic method for meat tenderizing involves pounding it several times to soften the tough muscle fibers. Over here, what you need to do is lightly wrap the meat cut with two waxed papers and place over a cutting broad.
What is the difference between chuck roast and London broil?
Top round and bottom round cuts come from the back end of the cow. The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled “London broil”). Chuck roast comes from the other end of the cow — the area around the shoulder and neck.
How do you cook London?
Preheat broiler. Brush off garlic then place steak on a sheet pan. Place pan on top rack (closest to the heating element) and broil 6 to 7 minutes, until top is lightly charred. Flip and broil 4 to 5 minutes more, until internal temperature reaches 125° (for medium rare).
Why is London broil so cheap?
The cooking method “London broil” involves marinating flank steak and then grilling it or broiling it. The cooked steak is then thinly sliced across the grain so that it’s easier to chew. London broils, flank steak, and top round steaks are all generally less expensive because they are tough and lean.