London broil which part of the cow

The proper, regal sounding name may have been meant to appeal to consumers who might have perceived the affordable steak as a way to rise above their means. The steak was likely brought home and cooked directly under the broiler in the oven until a crispy crust formed. Maybe some salt and pepper was a part of the cooking process. It was then sliced and served. Many remember the dish as tough or flavorless. Those unfortunate food memories are likely due to the cooking practice of broiling on high heat as well as the lack of a critical step that is used to make London broil today: The marinade.

According to most accounts, those who remember getting London broil from the supermarket butcher recall it being a flank steak, or, sometimes, a thick piece of flank steak. The main reason for this is that London broil is most often a cooking method that involves marinating a less tender cut, pan-broiling or grilling the steak and then slicing it — across the grain — into thin slices.

What many people love about London broil is its flavor. And while previous generations may have skipped a key step, it is the marinating of the beef that explains its popularity.

Whether a flank steak or round steak, when marinated right, it is a great dish. There is no best way to marinate a London broil, but combinations of soy sauce, garlic, olive oil, balsamic vinegar, mushroom sauce, red wine, rosemary, and other spices work best for the marinade.

The marinade can also be poured over the steak after cooking for added flavor. Chef Yankel thinks London broil is best served with a thick steak sauce or and easy-to-make au jus. As the name implies, a London broil is supposed to be oven-broiled in a shallow pan. It was one of the first recipes to become popular in early restaurants in the United States and so the name London broil became synonymous with a cut of meat.

Where this dish originated is unknown; it certainly didn't start in England, where the term "London broil" has no meaning.

A London broil is a lean but tough steak that is marinated and then grilled or broiled. Originally London broil was made with flank steak , but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round.

Generally, you will find London broil being marketed as anything from a 1-inch steak to a 4-inch roast that comes from the sirloin or round sections of beef. These cuts all have something in common: They are lean and tend to be tougher.

Although the label may not direct the consumer how to cook the piece of meat, a London broil is meant to be marinated and cooked over high heat. It's a great way to get a really good meal out of a less expensive cut of meat. The marinade traditionally used for London broil can range anywhere from a simple mixture of olive oil with salt and pepper to a mixture of a wide range of ingredients. Chefs in earlier days tended to mix seasonings, sauces, and marinades more from what was on hand than from a specific recipe.

Marinate for 2 to 3 hours per inch of meat, and then it is ready to be cooked. Grill the marinated flank steak hot and fast and to no more than medium doneness. Overcooking will make the meat tough no matter how long it was marinated. This does, however, result in much less wide slices, which may not be as appealing. But did it come from London? Beef: A Global History. London: Reaktion, Any good recipe for flank steak as a feature, will use pretty much the same cooking procedure.

Skirt steak, the original fajitas , which comes from underneath the ribs, can be used in similar ways to flank steak, but it is tougher. Either flank or skirt, if you have a lesser grade, can also be braised. Since, at restaurants, London Broil might mean just about anything, and is likely to be slices of round steak that are as tasteless and recalcitrant as a chunk of car tire, you might want to pass it up unless you know the restaurant well.

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This basic technique evolved over time to include the crucial element of marinating the steak, then broiling it, hence the name. Is London Broil the same as brisket? London Broil is the cut of beef that can be found at the top round of the beef while the brisket is located at the front plate of the cow.

The cut itself comes from the rib section, where it gets its name. The tenderloin runs along both sides of the cows spine, and the psoas major is the ends closer to the head of the cow.

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.