The Secret to a Tender (Not Tough) London Broil. Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Rhonda Perrett confesses majorly overcooking a London broil to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome to Effed it Up. Dear Rick, I made a London broil that needed to be buried in the backyard.

I'm serious: I could've used that thing as a weapon. I don't know how it happened. I followed the directions exactly, cooked it the way I was supposed to, and cut it correctly.

Our London broil recipe is marinated with a delicious soy marinade and grilled to perfection. The slice of the London broil is the secret. Get the recipe!

But it still tasted horrible. Maybe it was the marinade?

It was very acidic with maybe not enough balance. It had four large cloves of garlic, four tablespoons of balsamic vinegar, four tablespoons of fresh lemon juice, three tablespoons of Worcestershire sauce, one teaspoon of soy sauce, one teaspoon of dried oregano, one teaspoon of dried basil (crumbled), ⅔ cup of olive oil, and sliced onion.

Where did I go wrong, Rick? Thanks,Rhonda. Dear Rhonda,I'm really sorry to hear you had to bury your sour London broil. I hope it's in a big, beautiful Lacanche range in the sky. I was never been a big fan of this style of beef until last summer. After a few London broils out on Fire Island with a friend who is a die- hard fan, I'll have to admit I was converted. A London broil, when seasoned and cooked properly, is a wonderful way to serve steak to a crowd without breaking your family (or beach) budget. But, Rhonda, it sounds like you followed your recipe pretty exactly and still ended up with something unpleasant, even inedible.

To many cooks, London broil isn't a specific cut of meat, but a cooking method in which tough cuts of meat are cooked at high temperature on the stove top. The marinade and cut of beef used in London broil varies regionally. Mozzarella there. On the East Coast you'll likely get a classic Worcestershire sauce-based marinated flank steak. Make London broil you actually want to eat (not one that you want to bury in the backyard). London broil recipes are a great way to take a less-expensive cut of meat and make a delicious dinner. Try this London broil iin place of steak. The best way to cook a London broil on the grill is to prepare ahead of time and then cook over high heat.

· How to Cook London Broil in the Oven. While many grocers package and sell cuts of steak labeled "London broil," the term actually refers to a type of cooking method. Do You Know how to Cook London Broil? This easy London Broil Recipe for oven or stove creates a melt in your mouth cut of beef, with a perfect gravy for mashed potatoes.

Many of the London broil recipes I've encountered were very similar to yours—with lots of acid, including both lemon juice and vinegar. Apparently, in the 1. London broils were having their moment, Americans also preferred higher levels of acidity in their meats.

Try these classic London broil recipes and meal ideas from the experts at FoodNetwork.com.

I assume that's probably because it masks the flavors of meat that were slightly off, but I guess it was also in vogue at the time.) They put vinegar and lemon juice in everything(!) in large quantities, from pork chops to desserts and cocktails. It's sort of like how we've been using sriracha over the last decade. Ditte Isager. Flank Steak with Bloody Mary Tomato Salad. Photo: Ditte Isager. London broils can be a bit game- y and even tough, and the acid definitely helps neutralize that flavor. It'll also tenderize the lean muscle fibers.

But, when you treat a London broil like a regular steak—cooked medium rare, either grilled or pan- seared and butter- basted with salt and pepper or dry- rubbed with your favorite spice mix—it will not disappoint. Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat. Prepare a grill for medium- high heat (or heat a grill pan over medium- high).

Grill the first side for four minutes, then rotate 4. Continue to grill for another three to four minutes, then flip and repeat the process, until it's charred and medium- rare. An instant- read thermometer should register 1. F when it's ready—about 1.

Let it rest about 1. I'd say herb- lemon zest compound butter if you're feeling adventurous). And that, Rhonda, is how you make a London broil you won't be burying in the backyard.

Love,Rick. When you're ready to meet the king of all steaks, this slow- roasted, twice- fried Porterhouse will be waiting.

London Broil Recipes for Oven, How to Cook London Broil. Welcome! Come join us as we find beauty amidst the bedlam of everyday life. Inspiration and encouragement for meal time, finances, home life, DIY and more. If you're new, you may like to subscribe for free updates. Subscribe via email https: //madmimi.

Thanks for visiting. I'm glad we're on this journey together! London Broil creates a sense of wonder for my food budget. Often, it’s  marked down due to a short dated sale, allowing me to prepare a carnivore’s dream for only a few dollars. The problem? For years, I’d grab it, get it home, and then was stumped with what to do with it. Do you know how to cook London Broil?

It creates such confusion for many because London Broil has become synonymous with a cut of meat, yet it’s not. Cider And Pork. Traditionally, it is a way to cook beef, thereby leaving a lot of home cooks confused as to what to do once they make their purchase, since each time you may have a different cut of beef (thus needing different recipes).

Ask the butcher and he will rattle off, “Marinate it, then grill it, put it in the crock pot, pan fry it, or cook it in the oven etc.”  Surely, that doesn’t help, since we don’t want all those choices, we just want tender beef and London Broil can be tough, but I have three recipes that changes all of that. The tricky thing about London Broil is determining just what cut of beef you have packaged. If it’s thin, then it’s most likely a flank steak, and in my opinion, always the most difficult to keep moist. No matter how much you marinate it, if you over grill it or over cook it in pan, it becomes tough. If you marinate it overnight, then grill it hot and fast, and do not cook it to more than medium, you have a great option. As it rests, it will continue cooking).

Typically, I use my crock pot for London Broil (that recipe to come), but I knew that I didn’t have enough meat to fill my large crock- pot, nor did I want to heat my oven for hours with for a small pan, so I tried this on the stove with my Dutch Oven. It was out of this world. I’ll be adding more London Broil recipes for oven and crock- pot soon. This was another great recipe for my Pantry/ Freezer Challenge , as I work my way through eating up the things lurking in my freezer and pantry.

Summary: This easy London Broil Recipe made on the stove top (or in oven covered), creates a melt in your mouth cut of beef, with a perfect gravy for mashed potatoes. Ingredients. 1 large onion, chopped. Envelope of onion mushroom soup mix ( I used Lipton’s)salt and pepper, seasoning to your taste. Tablespoons flour. London Broil (approximately 2 pounds)Instructions. First, heat the oil in a Dutch oven on medium – high and place meat in to brown. Sprinkle salt and pepper on top.

Turn meat over when it’s brown on the bottom and then brown the top. This whole process goes quickly.)Sprinkle soup mix on top, and add onions and garlic. Reduce heat to very low. Cover and simmer for 2 – 3 hours; check occasionally and add a few tablespoons of water, if needed. Honestly, we ended up leaving for a basketball game and it cooked for four hours.

Still so moist, but I had the heat on very low and had added a bit more liquid. This is a dry heat braise: a much different process than the crock pot.

If you add too much water, you will end up stewing the meat, which you do not want, so keep it as dry as possible. Turn over after 1 hour. When meat is fork tender, remove from pot and keep warm, while you whisk the gravy. To make the gravy: Mix flour and water in a cup to form a paste. Add 1 cup water to pan to heat up. Blend in paste, stirring constantly to blend into gravy.

Preparation time: 5 minute(s)Cooking time: 2 – 3 hours. Number of servings (yield): 4 – 6 for your typical eaters. Mine? Each son would eat the entire two pounds. I love that some of you are sharing your favorite way to cook London Broil in the comments. Continue doing this and I will add them to my upcoming post.