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Old 01-05-2014, 05:50 PM posted to rec.food.cooking
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Default Now, for London broil

Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.


nb


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Old 01-05-2014, 06:09 PM posted to rec.food.cooking
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On Thursday, May 1, 2014 12:50:21 PM UTC-4, notbob wrote:
Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.


Could actually be flank steak. Or it could be top round. Or even a chuck
steak. They're all good. "London Broil" refers to the prep, as you probably
know.

Marinate it in your favorite marinade. Grill it, hot and quick (very hot
and very quick for only a one-pound chunk!). Keep it rare. Slice thinly.

I like this treatment, because garlic and rosemary, well ... drool:

http://www.foodnetwork.com/recipes/f...de-recipe.html

--
Silvar Beitel
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Old 01-05-2014, 06:14 PM posted to rec.food.cooking
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On 2014-05-01, Sqwertz wrote:
On 1 May 2014 16:50:21 GMT, notbob wrote:


What you probably have is a piece of top round. It's cheap because
it's not very friendly.


That would explain the cost. Not real cheap, but cheap for grass fed
beef. Hmmm.... I know top round is tough, even when pressure cooked.

I also know a good p/c beef bourguignon will work, but even round is too
tough for that dish. OTOH, never marinated round in wine. I recall
my mom usta make to-die-for lamb kabobs that were marinated in
OO/wine, overnight, and they were marshmellow tender, even off the
grill. I see an experiment in my future.

nb

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Old 01-05-2014, 06:36 PM posted to rec.food.cooking
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Default Now, for London broil


"notbob" wrote in message
...
Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.


My mom frequently made it when my dad was alive and I doubt that she ever
marinated a thing in her life. She said that she made it in her toaster
oven. Her standard seasonings were either nothing or Mrs. Dash.

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Old 01-05-2014, 08:16 PM posted to rec.food.cooking
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Default Now, for London broil

On 5/1/2014 11:50 AM, notbob wrote:
Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.


nb

It's probably round. The ones I used to get in New Jersey were cut
like a boomerang.

Marinate in red wine, lemon juice a little EVOO and lots of herbs.
Grill on a hot grill long enough to cook outside. Inside should be
rare. Slice on an angle thinly.

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Janet Wilder
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Old 01-05-2014, 08:33 PM posted to rec.food.cooking
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Default Now, for London broil

On Thu, 1 May 2014 10:09:54 -0700 (PDT),
wrote:

On Thursday, May 1, 2014 12:50:21 PM UTC-4, notbob wrote:
Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.


Could actually be flank steak. Or it could be top round. Or even a chuck
steak. They're all good. "London Broil" refers to the prep, as you probably
know.

Marinate it in your favorite marinade. Grill it, hot and quick (very hot
and very quick for only a one-pound chunk!). Keep it rare. Slice thinly.


I do London broil at least once a month, almost always top round -
flank steak costs twice as much and I see nothing warranting that
exorbitant price other than there's a lot less flank steak than top
round per steer.. when both are marinated, properly cooked, and
properly sliced it's near impossible to tell which is which. I cooked
a 2 lb slab of top round last night and have half for tonight's
dinner, it's already sliced and will be eaten cold.

I like this treatment, because garlic and rosemary, well ... drool:

http://www.foodnetwork.com/recipes/f...de-recipe.html

That's a slab of top round in the picture. That marinade is fine, I'd
try it... I usually mix up a batch on the fly, I tend towards oriental
marinades. On my trip to BJ's last week I picked up six huge slabs of
top round, each over 2 lbs... $4.79/lb... some will be London broil,
some could be beef barley 'shroom soup, some will be ground for
burgers or meat loaf. A good way to prep for marinading is to grab a
fork in each hand and stab alternately all over both sides.
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Old 01-05-2014, 08:36 PM posted to rec.food.cooking
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Default Now, for London broil

On 1 May 2014 16:50:21 GMT, notbob wrote:

Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.

I called around yesterday to find out what grass fed NY steak is going
for... it's +/- $23 lb. Ouch.


--

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Old 01-05-2014, 08:37 PM posted to rec.food.cooking
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Default Now, for London broil

On 2014-05-01, Janet Wilder wrote:

Marinate in red wine, lemon juice a little EVOO and lots of herbs.
Grill on a hot grill long enough to cook outside. Inside should be
rare. Slice on an angle thinly.


Must be round. I know a flank steak and this ain't it.

Jes returned from buying couple bottles of red. Worcestershire or
soy? Got the rest. What kinda herbs? Thnx, Janet.

nb
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Old 01-05-2014, 08:57 PM posted to rec.food.cooking
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Default Now, for London broil

On 5/1/2014 12:50 PM, notbob wrote:
Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.


nb


I'd slap in on a hot grill, give it a good sear. Rest it and then cut
on an angle to help tenderness eating.
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Old 02-05-2014, 12:16 AM posted to rec.food.cooking
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Default Now, for London broil

On Thu, 01 May 2014 12:36:24 -0700, sf wrote:

On 1 May 2014 16:50:21 GMT, notbob wrote:

Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.

I called around yesterday to find out what grass fed NY steak is going
for... it's +/- $23 lb. Ouch.


I went to Safeway today and they had grass fed rib-eye for $11.99 lb.
Their blurb online neatly sidesteps feed lots and corn/grain, so I
asked. The butcher was adamant that their beef was grass fed only....
because "they don't do that in Australia". Glad to hear it because
I've read that Argentina (of all places) has subscribed to the
practice of finishing beef off in a feed lot. sob Hopefully they
don't shoot their cattle full of hormones too, but I wouldn't be
surprised if they did.


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Good Food.
Good Friends.
Good Memories.


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Old 02-05-2014, 01:20 AM posted to rec.food.cooking
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Default Now, for London broil

On 5/1/2014 12:50 PM, notbob wrote:
Wow! Guess where I found a "grass fed" London broil. Safeway! And
damned if the price wasn't very reasonable. Either it's a flat out
deception (I wouldn't be surprised) or the organic trend is starting
to catch hold. Regardless, I've got a 1 lb London broil. Never did
an Lb. What should I do with it? Much like flank steak, most recipes
online involve marinating. ???? I'm a lost-cause carnivore. Help me
maintain my animal-juiced jones.


nb

How many times do people have to say "london broil" is a method, not a
specific cut of meat? Kudos on the good price, however.

Of course you marinate it. It's not a tender cut of meat. It *is* a
lot like flank steak. Marinate it with whatever you'd use for a flank
steak. I've heard of people pouring a bottle of Italian salad dressing
over it and letting it sit in the fridge overnight. Heh. Or, use
teriyaki sauce, a dash of Worcestershire, minced onion, garlic, ginger,
pepper and a dash of oil. Then grill or broil it. Let it rest, then
slice it on the diagonal.

Jill
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Old 02-05-2014, 04:09 AM posted to rec.food.cooking
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On 2014-05-02, jmcquown wrote:

over it and letting it sit in the fridge overnight.


Yeah, I put it in the fridge. Inna freezer bag in the fridge with a
wine/lemon/vin/herb marinade. I'll let it rot fer a couple days, then
grill when the wind dies down enough to not blow my grill kettle into
the river. It's insane wind, here.

nb
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Old 02-05-2014, 02:42 PM posted to rec.food.cooking
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On 5/1/2014 11:09 PM, notbob wrote:
On 2014-05-02, jmcquown wrote:

over it and letting it sit in the fridge overnight.


Yeah, I put it in the fridge. Inna freezer bag in the fridge with a
wine/lemon/vin/herb marinade. I'll let it rot fer a couple days, then
grill when the wind dies down enough to not blow my grill kettle into
the river. It's insane wind, here.

nb

Garlic in the marinade, too, I hope. It's been very windy here, too.
I'm sure it's worse at your elevation. Chain the grill down! ducking

Jill
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Old 02-05-2014, 03:43 PM posted to rec.food.cooking
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On 2014-05-02, jmcquown wrote:

Garlic in the marinade, too, I hope. It's been very windy here, too.
I'm sure it's worse at your elevation. Chain the grill down! ducking


I was outta garlic (yikes!), so hadda use garlic salt. I'll get some,
today. Yesterday was the worst winds ever. Been insanely windy for
the last 3 wks. Supposed to stop, today.

nb --crossing fingers
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Old 02-05-2014, 04:53 PM posted to rec.food.cooking
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On Thursday, May 1, 2014 12:50:21 PM UTC-4, notbob wrote:
Wow!


One word: BeefJerky.


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