I’ve been eating a lot of London Broils lately, especially since Kroger had them for $2/lb and I bought all they had left. I usually just marinate and broil them. I’ve thrown top round in the slow cooker and made pulled beef w/ 2 cans of el pato duck sauce and made pulled beef, which was delicious. I haven’t tried it w/ the london broils yet, but I think they are similar if not the same.
I might get sick of them though after awhile, and I’m looking for new ideas for meat to cook up.
So please share your favorite cuts of meat and or preperations. [/quote]
Just for the record…to the OP…
Your preperation method for a “london broil” is correct, however, the term “london broil”
refers to THE preperation/cooking method. London broil is not an actual cut of meat although
the term will be included in the product description. “London broil” means any thick cut
boneless steak that is usually marinated then grilled or broiled and sliced thinly across
the grain on a bias. The following cuts of meat could all be considered “london broil”…
Top round steak
Bottom round steak
Eye round steak
Top sirloin steak
These are the most common. The term london broil is generally applied to the low to middle
priced steaks as this cooking method will enhance tenderness and flavor.
Getting back to the original question… your favorite cuts???
To all those who said ribeye…BINGO !!