London broil: Difference between revisions

Latest revision as of 03:34, 13 February 2025

A method of cooking beef

London broil is a cooking method that involves marinating and then broiling or grilling a cut of beef, typically flank steak or top round. The dish is known for its flavorful and tender meat, achieved through proper marination and cooking techniques.

Preparation[edit]

The preparation of London broil begins with selecting the appropriate cut of beef. Traditionally, a flank steak is used, but other cuts such as top round can also be suitable. The meat is usually marinated for several hours or overnight to enhance its flavor and tenderness. Common ingredients in the marinade include soy sauce, olive oil, garlic, lemon juice, and various herbs and spices.

Marination[edit]

Marination is a crucial step in preparing London broil. The acidic components of the marinade, such as vinegar or citrus juice, help to tenderize the meat by breaking down its fibers. The marinade also infuses the meat with flavor, making it more palatable.

Cooking[edit]

Once marinated, the meat is cooked using high heat. It can be broiled in an oven or grilled over an open flame. The key is to cook the meat quickly to avoid overcooking, which can lead to toughness. The meat is typically cooked to medium-rare or medium, depending on personal preference.

Serving[edit]

After cooking, the London broil is allowed to rest for a few minutes to let the juices redistribute. It is then sliced thinly against the grain, which helps to further tenderize the meat. The slices are often served with a sauce or gravy, and the dish can be accompanied by various side dishes such as mashed potatoes, vegetables, or salad.

Variations[edit]

While the traditional London broil involves marinating and broiling, there are many variations of the dish. Some recipes call for different marinades, incorporating ingredients like red wine or mustard. Others may use different cooking methods, such as pan-searing or slow-cooking, to achieve different textures and flavors.

Related pages[edit]

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-'''London Broil''' is a North American [[beef]] dish that is typically [[grilled]] or [[broiled]] and then sliced across the grain. Despite its name, the dish is not associated with the city of [[London]], England.
+{{Short description|A method of cooking beef}}
+{{For|the cut of beef|Top round}}
-== History ==
+'''London broil''' is a [[cooking]] method that involves marinating and then broiling or grilling a cut of beef, typically [[flank steak]] or [[top round]]. The dish is known for its flavorful and tender meat, achieved through proper marination and cooking techniques.
-The term "London Broil" originally referred to a method of preparation and cooking, rather than a specific cut of meat. The term first appeared in print in the United States during the 1930s as a marketing term to make the less tender cuts of beef sound more appealing. The exact origins of the name are unknown, but it is widely agreed that the dish has no connection to the city of London.
-== Preparation ==
+==Preparation==
-London Broil is typically made with a top-round steak, although other cuts such as flank or shoulder steak can also be used. The meat is marinated for several hours or overnight to tenderize it, then broiled under high heat or grilled. The cooked steak is then sliced thinly across the grain, which further helps to tenderize the meat.
+[[File:London_broil.jpg|thumb|right|A perfectly cooked London broil]]
+The preparation of London broil begins with selecting the appropriate cut of beef. Traditionally, a [[flank steak]] is used, but other cuts such as [[top round]] can also be suitable. The meat is usually marinated for several hours or overnight to enhance its flavor and tenderness. Common ingredients in the marinade include [[soy sauce]], [[olive oil]], [[garlic]], [[lemon juice]], and various [[herbs]] and [[spices]].
-The marinade for London Broil often includes ingredients such as [[soy sauce]], [[vinegar]], [[honey]], [[garlic]], and [[herbs]] and [[spices]]. The exact ingredients can vary widely, and many different regional and personal variations exist.
+===Marination===
+Marination is a crucial step in preparing London broil. The acidic components of the marinade, such as [[vinegar]] or [[citrus juice]], help to tenderize the meat by breaking down its fibers. The marinade also infuses the meat with flavor, making it more palatable.
-== Serving ==
+===Cooking===
-London Broil is often served with [[potatoes]] and [[vegetables]], or used in sandwiches. It is also popular as a main dish in a [[barbecue]] or cookout.
+Once marinated, the meat is cooked using high heat. It can be broiled in an oven or grilled over an open flame. The key is to cook the meat quickly to avoid overcooking, which can lead to toughness. The meat is typically cooked to medium-rare or medium, depending on personal preference.
-== See also ==
+==Serving==
-* [[Beefsteak]]
+After cooking, the London broil is allowed to rest for a few minutes to let the juices redistribute. It is then sliced thinly against the grain, which helps to further tenderize the meat. The slices are often served with a sauce or gravy, and the dish can be accompanied by various side dishes such as [[mashed potatoes]], [[vegetables]], or [[salad]].
+==Variations==
+While the traditional London broil involves marinating and broiling, there are many variations of the dish. Some recipes call for different marinades, incorporating ingredients like [[red wine]] or [[mustard]]. Others may use different cooking methods, such as pan-searing or slow-cooking, to achieve different textures and flavors.
+==Related pages==
+* [[Flank steak]]
+* [[Top round]]
+* [[Marination]]
 * [[Grilling]]
 * [[Broiling]]
-* [[Marination]]
 [[Category:Beef dishes]]
-[[Category:North American cuisine]]
+[[Category:Cooking techniques]]
-[[Category:Grilled foods]]
-{{beef-stub}}
-{{food-stub}}