“Everything” London Broil

Written by chanie on February 2nd, 2011

London Broil is regularly served in my house, mostly on the side of cholent on Shabbos day. Since it is relatively inexpensive, I have started serving it more often during the week. Now lets get things straight. The name London Broil is NOT a cut of meat, but rather a method of preparation. The method? broiling or grilling marinated flank steak, then cutting it across the grain into thin strips. Because the muscle fibers run the entire length of this cut of meat, it can be tough. However, if prepared correctly, the outcome is delicious. To tenderize the meat, I massage it with olive oil and a mix of seasonings. Then, I let it marinate for a few hours. Finally, I broil it until medium (anything more will cause the meat to be tough). It is very important not to score, cut, or penetrate, the meat before (or during) broiling because all the juices will run out of it. It is best served with mashed potatoes, but being as I had an entire container of leftover rattatouille, I wanted to make use of it. I mixed it in with some Mezze Penne for a delicious pasta on the side.

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35 Comments so far ↓

  1. Chanale says:

    Chani, this is brilliant, I am gonna make this for Fri night. I always want to buy it but never know how to prepare it! You are the best, thank you~ All your meat recipes are appreciated here! So clear too!!!

  2. Ruchie says:

    I found your blog on the facebook group “Whats for Supper”. This recipe was out of this world amazing!!! My hubby had this look on his face that he was in heaven when he ate it :)

    • chanie says:

      Thanks so much! I love to hear positive feedback on my recipes! :)

      • linda says:

        hi is it possible to cook this with a sauce for a few hours like a brisket? i don’t cook beef often. your explanation of cuts was very helpful but some i have never heard of.

        • chanie says:

          Hi Linda,

          Anything that is labeled “london broil” means that that piece of meat should be prepared with the preparation of marinating and grilling (or broiling) it. London boil is a preparation method, not a cut of meat. Good luck!

  3. yides says:

    can u share the penne recipe thats under the meat in the pic pls?!

    • chanie says:

      Sure – I just took a box of penne and mixed it with my leftover rattatouille. Pretty easy, if you have leftovers!

  4. Michael says:

    You say that LB is a style of prep, not a cut, but the recipe calls for a 2.5 lb London Broil…is it both? Have it be popularly named? Thanks.

  5. GE says:

    Can I use real chopped onion & garlic?

    • chanie says:

      The dried works much better in this recipe. Fresh garlic might work but the onion isn’t going to cook fast enough since it’s a quick broil.

  6. Chaya says:

    Can I broil it in a regular aluminum disposable pan?

  7. Eta says:

    I just made this for shabbos, but I used Trader Joe’s 21 spice and it was sooo yummy. thank you!

  8. Zehava says:

    I followed the instructions and broiled for 9 mins on each side and it is still raw on the inside. Help? Its erev shabbos here in Israel and this is my main…

    • chanie says:

      Hi Zehava, I’m so sorry I didn’t get to your comment sooner. London Broil should be served while still pink (even red) inside. The meat is not meant to be brown. What did you end up doing?

  9. Bayla says:

    Hi Chani, this looks fantastic. Can I make this with a minute steak roast? do you put the meat into the red wine gravy after? And last question, does this freeze well?
    Thanks!

    • chanie says:

      Hi Bayla, You can do it with a minute steak roast since it’s quite tender, however, minute steak roast has a thick layer of gristle down the center that is not very appealing. I recommend using fillet split, which is the minute steak roast cut around the gristle (you get 2 fillets from one minute steak roast). You serve with a little red wine drizzled over the top, not too much. As far as freezing, since this meat is cooked to medium rare (pink in the center) freezing may be a problem, because when you want to warm it up, it will get overcooked. Read my meat guide to further understand the difference between meat that is dry roasted (like this london broil) and meat that is braised.

  10. Bayla says:

    Hi Chanie!
    This recipe looks fantastic. Very my style; clean and classy. A few questions though..
    First, can I use a minute steak roast for this recipe?
    Do I place the meat back inside the red wine gravy after until serving?
    And lastly, does this freeze well?
    Thanks!!

    • chanie says:

      Hi Bayla, You can do it with a minute steak roast since it’s quite tender, however, minute steak roast has a thick layer of gristle down the center that is not very appealing. I recommend using fillet split, which is the minute steak roast cut around the gristle (you get 2 fillets from one minute steak roast). You serve with a little red wine drizzled over the top, not too much. As far as freezing, since this meat is cooked to medium rare (pink in the center) freezing may be a problem, because when you want to warm it up, it will get overcooked. Read my meat guide to further understand the difference between meat that is dry roasted (like this london broil) and meat that is braised.

  11. judith says:

    If my roast is 5.25lb how long do i broil it for if i want it medium?

    • chanie says:

      Hi Judith, that is a very difficult question to answer. It’s hard to give an exact time when you want to cook something medium. The weight absolutely affects the cooking time. The best thing to do is to use a meat thermometer. Broil until the internal temperature reaches abut 140 degrees.

  12. Chava Mazal says:

    I wonder, is there any problem with doing a nice roast like this for Shabbat dinner using the sous-vide method? Maybe if I pre-sear?

  13. Rayli says:

    Hi i wanted to try this london broil what tempature is considered broiling n where is the recipe for the gravy thanx so much. Do u have to maks the gravy with it ?

    • chanie says:

      The broiler is not a temperature – it’s an actual fire that burns from the top of most ovens (some ovens have it as a drawer on the bottom.) The broiler has it’s own setting on the oven, and you have to broil is just a few inches from the heat source, about 3-4″ on the highest rack.
      There is no gravy recipe here – it’s a red wine reduction and the instructions are clearly written in the recipe. Good luck!

  14. Rayli says:

    Is there a diff between mibced garlic and minced garlic flakes

  15. Rayli says:

    Hi is the gravy one cup good quality red wine which do u reccomend? also should the meat be marinated overnight ? is minced onion and garlic the same as minced garlic and onion flakes ?

  16. Rayli says:

    do you drizzle sauced on top ?

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