London Broil is going down

[Donuthole]

My fair lady brought home a London broil (technically a flank steak, I believe) from the store today, and told me to figure out how to cook it for dinner tomorrow. Apparently it was on an uber sale, which already has me questioning the cut of meat. I've never cooked a flank steak before, so I figured before Googling, i'd come see if any CUFers have any recommended flank steak recipes and/or tips.

[TripletDaddy]

The only time I cook them, it is to shred up for enchiladas. I am not sure I have ever cooked one to serve as the main dish. In my experience, they tend to run dry, so make sure to not overcook.

[Mrs. Funk]

London Broil tends to do well with slow-cooking in some kind of liquid. I made a tomato and balsamic vinegar based London Broil this week in our crock pot and it turned out great.

[SeattleUte]

I don't think it's the same thing as a flank steak. If it is a flank steak, then marinate the bejesus out of it and grill it. For the marinate I like something simple like olive oil and vinegar and spices. Flank seak comes cut lengthwise along the grain, so when you serve it to eliminate toughness you need to cut it cross grain, essentially into strips.

[Donuthole]

I don't think it's the same thing as a flank steak. If it is a flank steak, then marinate the bejesus out of it and grill it. For the marinate I like something simple like olive oil and vinegar and spices. Flank seak comes cut lengthwise along the grain, so when you serve it to eliminate toughness you need to cut it cross grain, essentially into strips.

You are correct. I just looked on the package, and the label says "London broil-Top Round steak." However a bit of research says to treat it the same as flank steak, i.e. marinate and cut cross grain.

[HuskyFreeNorthwest]

So, how did it turn out?

[Donuthole]

So, how did it turn out?

I tenderized it by poking it with a meat fork repeatedly, marinated it overnight in a soy-ginger-lime marinade, and then cooked on a piping hot grill (the thermometer on my grill said 600 degrees, give or take) for about 5-6 minutes on each side. As suggested, I carved it cross grain into 1/4" slices, and they were nice and medium rare in the middle with a good char on the outside. I served it with some mashed sweet potatoes and fresh green beans. It was a very tasty meal.

I took the leftover slices and cut them into 1" strips and put them in the fridge. Then, last night I used them to make a really delicious (and not very healthy) stroganoff, served over egg noodles. The reheated beef cuts were very tender and were perfect in the sauce. I was concerned that the flavor of the marinade would ruin the stroganoff flavor, but it was subtle enough by the next day that it wasn't a problem at all.

Overall, we got two quality meals from a very inexpensive piece of beef.

[falafel]

[COLOR="DarkOrchid"]I tenderized it by poking it with a meat fork repeatedly, marinated it overnight in a soy-ginger-lime marinade, and then cooked on a piping hot grill (the thermometer on my grill said 600 degrees, give or take) for about 5-6 minutes on each side.

I'm surprised that you cooked it for 5-6 minutes on each side at 600 degrees and it wasn't a piece of charcoal. That meat is not very thick. Are you sure it wasn't 160 degrees?

Oh, and I got rid of your color. I just thought that lavender combined with all your fruity descriptions of the food you made was a little too much. Sorry.

[Donuthole]

I'm surprised that you cooked it for 5-6 minutes on each side at 600 degrees and it wasn't a piece of charcoal. That meat is not very thick. Are you sure it wasn't 160 degrees?

This was a top round london broil (as opposed to a flank steak, like I originally thought) so it was pretty thick. About 1.5 inches. I opened the grill four times, (once to place, once to rotate, once to flip, once to rotate) so i'm sure the 600 temp didn't remain. I think it hovered around 475-500.

[Indy Coug]

Chimichurri

[UtahDan]

My fair lady brought home a London broil (technically a flank steak, I believe) from the store today, and told me to figure out how to cook it for dinner tomorrow. Apparently it was on an uber sale, which already has me questioning the cut of meat. I've never cooked a flank steak before, so I figured before Googling, i'd come see if any CUFers have any recommended flank steak recipes and/or tips.

Mango chutney (or peach), hot sauce, apple juice, pinapple juice and garlic. Mix these in a bag, marinade for a couple of hours.

Then thrown it on a medium heat grill. This meat takes a while to cook. Because it is so thin you might not believe it but because of its consistency it will shrink a great deal and get much thicker. 7-10 minutes on each side will give you medium in the middle, and medium well to well towards the ends.

Brush on more marinade after you flip it.

Here is BIG thing: once it is cooked IT NEEDS TO REST ANOTHER 10 MINUTES. You are going to be cutting against the grain and serving it in slices. If you cut it too soon all the juice will immediately run out and you will be eating an old shoe. Good luck.