Tuesday, February 2, 2010

Culinary Q&A: London Broil

Culinary Q:  I need a good marinade for London Broil... one especially flavorful because I'm putting it over mixed greens. Any recipes?

Culinary A: There is no specific cut of beef that claims the name ‘Long Broil.’ The term was coined by Keen's Chophouse in New York City in the 1930’s and was used to describe large cuts of meat that were either not suitable or recognizable as steaks.*

Historically butchers would turn to a Flank Steaks when asked for a London broil but today the demand (and price) for Flanks steaks has increased. For a more economical London Broil try a Chuck Shoulder (good flavor but does not slice well), a Top Round (very beefy flavor and very tough) or a Bottom Round (more uniformed shape and better for grilling)

Margarita “London Broil” Marinade

2lb London Broil (i.e. flank steak, chuck shoulder, top round, bottom round)
½ Cup Olive Oil
4 Limes, juiced
4 Garlic Cloves, crushes
1 Large Shallot, minced
½ Cup Fresh Cilantro, stems removed
1 Tbs Coriander Seeds
½ Tsp Ground Cumin
1 Tsp Chili Powder
½ Tsp Crushed Red Pepper Flakes
1 Tbs Salt
1 ½ Tsp Black Pepper

Combine all ingredients in a Zip Lock bag. Marinate the meat for 2-24 hours, occasionally rotating the bag.

Pre-head broiler. Place meet on a broiling pan and broil on high for 8-10 minutes per side. Rest for at least 5 minutes before serving. Cut in thin slices on the biased.

*Cook's Illustrated, Published May 1, 2006.

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