London Broil-help me like it!

[AJS6726]

I agree with the crock pot method. I toss it in before I leave for work and let it cook on low all day. I either do a quick mashed potato and gravy meal with it or I will pull it apart with a fork and add bbq sauce.

[Rayny]

First off, IMO, you MUST purchase Angus meat. If it's just USDA Choice, or grade A,etc.. it will tend to be tougher than Angus. That's true with any cut you buy in the supermarket, IMO. The top cuts are mostly reserved for restaurants, and they are truly 2nd to none.

What I do is, I cut the London Broil down into strips, rather than trying to cook it as a roast. I use chuck for roast because while it's not as good a cut of meat, it truly has the best flavor. If you cook a chuck in a pressure cooker, you won't believe how tender it is.

For the London Boil however, once you have it cut into strips, marinade it with 2 teaspoons of McCormick's Montreal Steak Seasoning, 2 tablespoons of soy sauce, and 1/4 cup of olive oil PER POUND. Cook it up on the grill after marinading it for a few hours. Pan frying just doesn't work. Broiling might be an option for those who don't like grilling, or in the winter if you're not a year round griller (I am).

Never try the above recipe with previously frozen meat. I don't know why, but it's just not good. Also, don't marinade overnight. It becomes too much.

When cooking on a grill, ALWAYS get the grill as hot as possible and NEVER under any circumstance, flip meat by piercing it with a fork. You'll lose all your juices that way. Cut in strips, they will cook fairly quickly, so be prepared to flip them and get them off as needed.

And while most meat just doesn't hold up well to being reheated, these strips are even better the next day, so make a lot of extra. Put it in salads too, if you like. Also, grill some peppers, onions, mushrooms, etc.. alongside of them, or make kabobs. I have a feeling it might turn out to be one of hubby's favorite dishes.

[actvmom]

I slice it thin and saute it in olive oil. Then I add sliced onions & bell pepper and cook until they are tender. Then, add soy sauce to taste and serve over white rice. It is Never tough, but you have to slice it thin.

Good luck!!!