Ihateyou asked:
I have a 1inch thick 1.74 lb peice of london broil. I have to cook it in a few hours so I have no real time to marinade. Should I grill it? Broil it? Fry it?
All About Visiting London
28
Aug
Ihateyou asked:
I have a 1inch thick 1.74 lb peice of london broil. I have to cook it in a few hours so I have no real time to marinade. Should I grill it? Broil it? Fry it?
2 users responded in this post
London Broil
1 tb Melted butter
2 Med Sliced onions
1/4 ts Salt (opt)
2 tb Salad oil
1 ts Fresh lemon juice
2 Crushed garlic
1/2 ts Salt (opt)
1/2 tb My seasoning (follows)
2 lb Scored flank steak
Melt butter in skillet. Cook and stir onions and 1/4 tsp salt in the butter until onions are tender. Keep warm over low heat. Stir together salad oil, lemon juice, garlic, 1/2 tsp salt and the pepper; brush on top side of meat. Set oven control at broil and/or 550~ degrees. Broil meat 2-3 inches from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil just until rare, 5 minutes longer. Cut meat across grain at a slanted angle into very thin slices; serve with onions.
NOTE: A can of mushrooms can be added with the onions. Brisket meat can be substituted for the flank steak.
My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part ground black pepper. Mix well before adding to recipe.
slice it up and add peppers, mushrooms, onions and cheese. Makes a great philly cheesesteak if you don’t have time to marinate it. Or, slice it up and put in seasoned flour and fry it in butter. Thats my sons favorite. We call them beef fingers. Very easy.