Texas Broil is a cut of beef that shows up in supermarket meat boxes. It’s actually a cooking method that uses a beef shoulder steak that’s about 1 inch thick and not necessarily tender. By marinating the meat overnight to make it more tender, a Texas grill can make it appear like a more expensive cut.
The name London Broil originally referred to a flank steak that was first pan fried and then sliced against the grain. This fundamental technique has evolved over time to include the crucial element of marinating the steak and then frying it, hence the name.
Grilling is a quick cooking method that gives steaks a crispy, brown crust while keeping the meat tender inside. You can grill steaks right in your kitchen all year round.
Grilling is the method of exposing food to direct heat. Food placed in a special grill pan in your oven’s grill is subjected to a heat of 550 degrees. This high temperature gives your beef, chicken, salmon and even vegetables the same quick browning as grilling.
Top round steak, sometimes sold as “London grill” or top or flank steak, is the traditional cut of beef used for London grilling because it pairs well with marinades .
Simply place your London Broil on a wire rack over a sheet pan and season generously with salt and pepper. Let them soften on the counter for an hour . The salt will dissolve in the meat and tenderize it. Not to mention that this will bring it up to room temperature, which is something you should always do when preparing a steak.
Since it comes from a tougher part of the animal, London Broil is significantly less expensive than other cuts of beef, making it a popular and affordable option for city chefs. For comparison, a boneless aged steak can cost $25.00 a pound, while London Broil is easy to find for $6.00 to $8.00 a pound.
Grilling works best when the beef is close to the grill, about 2 to 4 inches. Start the timer when you slide the steak under the grill. Depending on your oven, you may need to leave the door slightly open. Follow the timing in your recipe or our cooking chart and turn the beef once halfway through cooking.
Usually you leave the oven door slightly ajar. This allows heat to escape and forces the grill element to stay on instead of cycling on and off. Grilling with the door open is good if you are grilling for a short time, e.g. B. for cooking thinner meat, for browning or searing meat.
Hence, a grill cooks the top of the meat, while baking cooks evenly through the middle. Grilling uses very high heat – 550 degrees F to sear the top of the steak. Baking uses less heat—about 400 to 450 degrees F. Because of the high heat involved, grilling steaks usually cooks faster than baking.
The heat source: The main difference between roasting and grilling is the heat source. Grilling involves cooking food using an electric or gas fired oven heat source (usually from above), while grilling involves cooking food over an open flame from below.
When roasting, make sure to brush the meat generously with olive oil. After coating it with oil, season it with salt and pepper. Don’t season too much or you’ll lose the flavor.
London Broil is a cut of beef not typically used for pot roasts as it is very low in fat and tends to be a tougher cut. Chuck Roast and English (Shoulder) Roast are more common pot roast picks.
As such, the best way to tenderize a London Broil is to tender it with a meat tenderizer and then marinate it. The choice of marinade comes down to personal preference. You can try a tangy lemon basil mix, spicy sauce, or even a simple wine vinegar concoction for this purpose.
How does London Broil taste? A London Broil is generally a tough cut of meat, but it has great flavor. When properly prepared, it turns out a flavorful steak with a nice meat flavor and tender bite. Because it is marinated before cooking, it takes on the flavor of these ingredients.
Preheat the grill to high heat. Remove the steak from the marinade and place in a casserole dish. Grill for 5-6 minutes then turn to the other side and grill for 3-4 minutes until it reaches an internal temperature of 125 for Medium Rare.
London broil/flank is typically long and flat, about two inches thick. Top round is a rounder, more voluminous muscle, typically about 15 cm in diameter.
How long to marinate London Broil: Place the meat in a container with the marinade and marinate the meat for about 6 hours in the refrigerator. You can marinate it for up to a day.
The Rib Eye is the ultimate steak for steak lovers. It is the tastiest cut of the animal and has a very rich marbling that offers excellent flavor when cooked.