London Broil - Method of cooking or a cut of beef?
By miamilady
@miamilady (4910)
United States
September 1, 2007 9:50am CST
Are you familiar with London Broil? Have you ever made it? I was planning to make it one day, so I looked it up on the internet. While looking through recipes, I became a bit confused. I've seen some recipes that call for particular cuts of beef (not London Broil) then I've seen references to "London Broil" as a cut of beef.
I guess this is another one of those dishes where people have different things in mind when they hear the name, so I'm wondering what comes to mind when my fellow myLotters hear the words "London Broil". Please share. Thanks.
2 people like this
8 responses
@nuffsed (1271)
•
2 Sep 07
This Londoner (Elephant and Castle) has never heard of a London Broil and never seen one in a butchers window.
Funny the folk who know of it cant say what part of beef it is cut from!!
It does sound like something that originates from a list of frozen ready meals.
I read just the other day that "broil" means grill! Well when I was raised a "broiler" was a cheap old chicken. There's no way we would have grilled it! lol
I rekon "London Broil" is a modernism that seems to be catching on. I prefer to know exactly what I am eating though.
@miamilady (4910)
• United States
2 Sep 07
A Londoner who hasn't heard of London Broil.
It reminds me of American "French fries". My understanding is that in France they call them fried potatos. And you can't find "Swiss Cheese" in Switzerland. That's what I've been told anyway. I could be wrong.
I did some research online. From what I've seen, it looks like oftentimes the meat that is labeled "London Broil" is either Flank Steak or Botton Round. Flank Steak is what I've seen mentioned most often.
I think the bottom line is, that the answer to this question is "it depends who you ask". lol
Thanks for your response.
@ESKARENA1 (18261)
•
2 Sep 07
boiled beef and carrots, its just a way of cooking it. Briskit is good for this tasty dish
blessed be
@Laurla98 (786)
• United States
1 Sep 07
Ok. This seems like a lot of ingredients...it is...but they aren't expensive. My brother makes this and it is to DIE for...I could eat it over and over again....
Ingredients:
1 London Broil, about 3 lbs
2 Tbsp olive oil
2 Tbsp lemon juice
4 oz cream cheese
2 Tbsp blue cheese, crumbled (easy to find pre-crumbled in cheese section at store)
1/2 Tbsp Thyme leaves (not ground)
1 Tbsp Basil leaves
1/2 Tbsp oregano leaves
1/2 Tbsp green part of green onions
2 cloves garlic, minces
1/2 tsp salt and 1/2 tsp pepper
Directions:
Cut lengthwise pocket in steak. Combine olive oil and lemon juice and marinate steak for two hours. Combine remaining ingredients in bowl & mix until well blended. Stuff cheese into pocket of steak & fasten edges with toothpicks. Place steak on foil in broiling pan & broil 5-10 minutes on each side. Save sauce that seeps out of pockets and use for dipping sauce. Ovens differ so distance from heat source & cooking time may vary and will take practice. This is the best stuff ever. We eat it with baked potatoes. Yummm!!!!
@gradyslady (4054)
• United States
18 Sep 07
I've actually never heard of it before. Is it meat from a cow or something?
@mirage108 (3402)
• United States
1 Sep 07
Well to me London Broil is a cut of Beef. :) I hope this helps. I am sure however I am sure it could probably be a recipe also.
@RobinJ (2501)
• Canada
1 Sep 07
I was always thought London Broil was sort of like a fridge or freezer cleaner, meaning that when you only have small amounts of meat you do several things at once for instance a lamb or pork chop beef or pork sausage a small steak basically a bit of this and a tad of that. and it is all broiled or pan fried and served on the same platter. I believe it comes from the practical English cooks to get small lots eaten up .it usually is fresh or frozen meat that requires cooking and almost takes the same amount of time
