Do you cut London broil with or against the grain?

Position your knife against the direction of the grain. Cutting the London broil against the grain will make the meat taste tender and juicy. If you can’t tell which direction the lines run, make a cut on the side of the steak. This will reveal more of the fibres to help you identify their direction.

Is London broil a good cut?

Traditionally speaking, a London broil is a top round roast, flank or skirt steak, and is a great money-saving option for family meals or anyone on a budget. However, when prepared properly, a London broil can be just as delicious as any expensive cut of meat.

What does it mean to cut London broil against the grain?

Certain cuts of meat, like flank steak, skirt steak, brisket, and London broil, have distinct lines. When slicing these cuts of meat, either before or after cooking, going against the grain means cutting through those fibers to make the meat more tender and easier to chew.

Can London broil be cut into steaks?

The history behind the name is lost to time, but the best theory for its relation to the city of London is that the name was meant to add status — and an association to a British sensibility and European economic prestige. London broil can be both a cut of beef and a way to prepare and cook a steak.

Why do they call it London broil?

The name London broil originally referred to a flank steak that was first pan-fried, then sliced against the grain. This basic technique evolved over time to include the crucial element of marinating the steak, then broiling it, hence the name.

What is a London broil good for?

London broil is great sliced over mashed potatoes (a traditionally favorite side dish), as well as turned into fajitas. You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results.

How do you know which way the grain runs in meat?

To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. For those cuts that have fibers running in different directions, it’s vital to “read the meat” and adjust the direction in which you’re slicing.

Why is London broil so cheap?

The cooked steak is then thinly sliced across the grain so that it’s easier to chew. London broils, flank steak, and top round steaks are all generally less expensive because they are tough and lean.

How do you tenderize a London broil?

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.

What is the best way to bake a London broil?

Baked London Broil. You can bake London broil in one of two ways: in foil or on the broiler rack. To bake in foil, remove the meat from the marinade and tightly seal it in heavy aluminum foil. Make a small hole in the foil to vent the steam.

How long and what temp to cook a London broil?

When baking your London broil at 350° F, place it in the lowest rack and leave to bake for about 2 to 3 hours. Check for doneness after 1 ½ hour. Thicker and bigger cuts might require more cooking time.

What are the best ways to tenderize a London broil?

and salt and pepper to a large gallon bag.

How long does it take to cook London broil in the oven?

Using a Conventional Oven Preheat the oven to 400 °F (204 °C). Wrap the marinated meat in aluminum foil and place it on a baking sheet. Cook the steak for 45-50 minutes. Remove the London broil from the oven and unwrap the foil packet. Let your London broil rest for 5-10 minutes before enjoying.