A culinary classic. London broil is a specific cut of beef that when done incorrectly is like trying to eat a hockey puck. But when done correctly, it is a tender and flavorful steak and is affordable enough to feed the whole family. The key is to never over cook it and to always cut the steak at a 45-degree angle. Tasting Guidelines: Taste is savory and meaty. Weight is medium but can be balanced with salt and rosemary. Texture is firm and steaky. Good for people with low to moderate treatment side effects. Best categorized as classic American. (Definitely not British)
London Broil Recipe
- Cutting board
- Carving knife
- tenderizing mallet
- Ziploc bag -gallon size
- broiling pan or baking dish
- 1 London broil
- 2 tbsp. olive oil
- kosher salt
- meat tenderizer
- black pepper
- 1 tbsp. garlic minced
- 2 tbsp. fresh rosemary leaves
- Lightly tenderize meat on both sides with tenderizing mallet. Take extra time to make certain that the large, hard, fat vein is worked/tenderized extra well. Loosely cover meat with salt, black pepper, and meat tenderizer. Place meat to the side and allow to rest.
- Take rosemary leaves and smash them with the flat side of your knife. Take a small bowl and add together smash rosemary leaves, garlic, and olive oil, mixing together well. Apply mixture to front and back of London broil then place inside of large Ziploc bag. Allow to marinate on the counter 30–45 minutes.
- Now from here there are two ways you can cook the London broil:
- Preheat the oven to 275°Place on a broiling pan. Put in the oven and allow to cook until internal temperature reaches 125°F, which is medium rare. Pull out immediately. Allow to rest 15 minutes before slicing. Slice along the shortest end of the steak at a 45-degree angle, creating thin long strips. Serve as desired.
- Take a large cast iron skillet, and heat it as hot as you can on the stove. Sear for 3 minutes on each side. Immediately remove from heat using a thermometer to check for 125°If London broil is not at temperature, return to skillet and seer in 30–60 second increments until desired temperature is reached. Remove from heat and allow to rest at least 15 minutes before cutting. Slice thin slices at a 45-degree angle starting at the thinnest side of the steak.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
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