London broil is actually the preparation of a cut of meat, not the name of a cut of meat. The definition? To sear a cut of meat and serve medium rare sliced on a diagonal against the grain. The one I bought this week was labeled London Broil Top Round. Thus, the misconception that the cut of meat is london broil.
London broiled meat looks beautiful on a plate, and is sure to wow your guests when entertaining. Serve anything from sautéed vegetables to corn on the cob! Anything goes!
London Broil Tips and tricks:
The meat you choose for london broil should be at least 1-1/2 – 2 inches thick.
The marinade should be a tenderizing marinade just in case the cut of meat is on the tough side.
Giving the meat a london broil requires a high heat broil for approximately 5 minutes on each side to produce the medium rare center. If the heat is too low, or it is cooked for too long, the meat will overcook.
Slice the meat against the grain on a diagonal and serve.
1.5 lb. 1-1/2 – 2 inch top round cut labeled London Broil
1/2 cup Worchesterschire sauce
1/2 cup red wine
3 cloves roasted garlic finely chopped
Place the fat trimmed meat in a Ziploc bag with all ingredients for 1-3 hours.
Place meat 3-4 inches under broiler and broil for 5 minutes.
Flip and broil for an additional 5 minutes.
(The same method can be used on a grill. However, the temp must be high 375-400 on the grill and it requires close attetion as to not overcook the meat.)
Remove and let the meat sit for 5 minutes.
Slice in a diagonal against the grain.
Serve with your favorite sides!
Reference: From Julia Child’s Kitchen 1975 Julia Child