While the cooked steak rests, transform the deeply savory marinade into a pan sauce. (For medium-rare, we aim for an internal temperature of 125☏ it will climb as it rests.) Though most recipes call for the broiler, we found a stovetop-only sear yields a more tender-and faster-result. Just keep your meat thermometer handy to test for your preferred doneness. Pricking the steak all over with a fork before it marinates helps the flavors penetrate quickly, so there’s no need for an overnight soak if your prep time is limited. It may seem unorthodox, but it plays a crucial role in tenderizing the steak by relaxing its protein network, which keeps it nice and juicy while it cooks. Our first secret weapon is baking soda, which gets mixed in with a few other simple marinade ingredients. Here’s how to cook London Broil our way, to ensure a juicy, tender result every time. More generally, it refers to how these steaks are prepared: first by marinating to tenderize, broiling or grilling to cook, and finally, thinly slicing against the grain to serve. While most typically a flank steak, London broil can also be used to label other large, lean, and often tougher cuts of beef, including top round steaks and top sirloin steaks at grocery stores or butcher shops. In the mood for steak but don’t feel like shelling out the big bucks for a rib eye or New York strip? This London broil recipe is your answer.
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