| How to cook "London Broil steak"? [message #78474] |
Do, 19 Mai 2005 07:08 |
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How do you cook "London Broil steak"? I've cut them into 1" thick
pieces, and have them marinating over a 24 hr period.
How long do you cook them in the oven and at what temperature?
===
"Until last October, Christ had a very limited involvement in my life. I believed in God; I just never had to prove I believed. Belief is an absence of proof."
-- Boston Red Sox pitcher Curt Schilling
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| Re: How to cook "London Broil steak"? [message #78986 ] |
Do, 19 Mai 2005 12:20 |
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Ablang wrote:
> How do you cook "London Broil steak"? I've cut them into 1" thick
> pieces, and have them marinating over a 24 hr period.
>
> How long do you cook them in the oven and at what temperature?
"Oven"? What's an "oven"?
Cooked one the other night on the K. About 5-6 minutes a side, 550-600
degrees until internal temp hit around 130.
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| Re: How to cook "London Broil steak"? [message #78989 ] |
Do, 19 Mai 2005 14:29 |
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> > How do you cook "London Broil steak"? I've cut them into 1" thick
> > pieces, and have them marinating over a 24 hr period.
> >
> > How long do you cook them in the oven and at what temperature?
>
> "Oven"? What's an "oven"?
>
> Cooked one the other night on the K. About 5-6 minutes a side, 550-600
> degrees until internal temp hit around 130.
>
I scar the top with a sharp knife, maybe 1/8-inch deep, in a criss-cross
pattern at 1/2-inch intervals. Broil at the highest heat you have for a few
minutes per side. Center should be between rare and med-rare. Slice it thin
at an angle and across the grain, and serve with sauteed onions and
'shrooms. Good stuff.
-John O
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| Re: How to cook "London Broil steak"? [message #78995 ] |
Do, 19 Mai 2005 17:54 |
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"John O" <johno [at] !noSPAM!heathkit.com> wrote in message
> > > How do you cook "London Broil steak"? I've cut them into 1" thick
> > > pieces, and have them marinating over a 24 hr period.
> > >
> > > How long do you cook them in the oven and at what temperature?
> >
> > "Oven"? What's an "oven"?
> >
Thank you, no ovens. Search this group on Google groups for "London broil"
there was a darn good thread on it last year.
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| Re: How to cook "London Broil steak"? [message #78997 ] |
Do, 19 Mai 2005 18:25 |
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"Ablang" <HilaryDuffPerfectMan [at] ablang-duff.com> wrote in message
news:kq7o81p3rj7m6h187j0840qe36ehqo0eqm [at] 4ax.com...
> How do you cook "London Broil steak"? I've cut them into 1" thick
> pieces, and have them marinating over a 24 hr period.
>
> How long do you cook them in the oven and at what temperature?
you already sliced it?? and marinated for over 24 hours??
if it was acid based marinade, ya might have seviche jerky
--
lynn
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| Re: How to cook "London Broil steak"? [message #78998 ] |
Do, 19 Mai 2005 18:42 |
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lightlady wrote:
>"Ablang" <HilaryDuffPerfectMan [at] ablang-duff.com> wrote in message
>news:kq7o81p3rj7m6h187j0840qe36ehqo0eqm [at] 4ax.com...
>
>
>>How do you cook "London Broil steak"? I've cut them into 1" thick
>>pieces, and have them marinating over a 24 hr period.
>>
>>How long do you cook them in the oven and at what temperature?
>>
>>
>
>you already sliced it?? and marinated for over 24 hours??
>
>if it was acid based marinade, ya might have seviche jerky
>
>
It's an Italian dish called carpaccio. Usually made with a more tender
cut but I've made with a London Broil and it's yummy.
JD
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lightlady wrote:<br>
<blockquote cite="mid3f3t11F4rlplU1 [at] individual.net" type="cite">
<pre wrap="">"Ablang" <a class="moz-txt-link-rfc2396E" href="mailto:HilaryDuffPerfectMan [at] ablang-duff.com"><HilaryDuffPerfectMan [at] ablang-duff.com></a> wrote in message
<a class="moz-txt-link-freetext" href="news:kq7o81p3rj7m6h187j0840qe36ehqo0eqm [at] 4ax.com">news:kq7o81p3rj7m6h187j0840qe36ehqo0eqm [at] 4ax.com</a>...
</pre>
<blockquote type="cite">
<pre wrap="">How do you cook "London Broil steak"? I've cut them into 1" thick
pieces, and have them marinating over a 24 hr period.
How long do you cook them in the oven and at what temperature?
</pre>
</blockquote>
<pre wrap=""><!---->
you already sliced it?? and marinated for over 24 hours??
if it was acid based marinade, ya might have seviche jerky
</pre>
</blockquote>
It's an Italian dish called carpaccio. Usually made with a more tender
cut but I've made with a London Broil and it's yummy.<br>
<br>
JD<br>
</body>
</html>
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| Re: How to cook "London Broil steak"? [message #79023 ] |
Do, 19 Mai 2005 22:41 |
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"JD" <jdb5025 [at] yahoo.com> wrote in message
news:Wl3je.3517$cd.3095 [at] trnddc01...
> lightlady wrote:
>
> >"Ablang" <HilaryDuffPerfectMan [at] ablang-duff.com> wrote in message
> >news:kq7o81p3rj7m6h187j0840qe36ehqo0eqm [at] 4ax.com...
> >
> >
> >>How do you cook "London Broil steak"? I've cut them into 1" thick
> >>pieces, and have them marinating over a 24 hr period.
> >>
> >>How long do you cook them in the oven and at what temperature?
> >>
> >>
> >
> >you already sliced it?? and marinated for over 24 hours??
> >
> >if it was acid based marinade, ya might have seviche jerky
> >
> >
> It's an Italian dish called carpaccio. Usually made with a more tender
> cut but I've made with a London Broil and it's yummy.
>
>
dang, this sounds better than Steak Tartar
http://www.foodreference.com/html/fcarpaccio.html
CARPACCIO
Carpaccio was invented by Giuseppe Cipriani in 1950 at Harry's Bar in
Venice, Italy. It was named for the Renaissance painter Vittore Carpaccio
who was noted for his use of red in his paintings. Thin sliced raw beef
served with a cold vinaigrette made with olive oil, or just olive oil and
lemon juice (and sometimes Parmesan cheese). Generally served on a bed of
greens such as watercresss, endive, arugula and/or radicchio.
For additional information, visit the website of the current Cipriani
restaurants, and see what the grandson of the inventor, also named Giuseppe
Cipriani, has to say about his grandfather and the history of the
restaurant.
http://www.cipriani.com/cipriani/Azienda/storiae.htm
--
lynn
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| Re: How to cook "London Broil steak"? [message #79490 ] |
Sa, 21 Mai 2005 02:14 |
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On 19-May-2005, "John O" <johno [at] !noSPAM!heathkit.com> wrote:
> > > How do you cook "London Broil steak"? I've cut them into 1" thick
> > > pieces, and have them marinating over a 24 hr period.
> > >
> > > How long do you cook them in the oven and at what temperature?
> >
> > "Oven"? What's an "oven"?
> >
> > Cooked one the other night on the K. About 5-6 minutes a side, 550-600
> > degrees until internal temp hit around 130.
> >
> I scar the top with a sharp knife, maybe 1/8-inch deep, in a criss-cross
> pattern at 1/2-inch intervals. Broil at the highest heat you have for a
> few
> minutes per side. Center should be between rare and med-rare. Slice it
> thin
> at an angle and across the grain, and serve with sauteed onions and
> 'shrooms. Good stuff.
>
> -John O
Now that's information that I can work with. I haven't cooked much London
Broil and the little I have cooked was tougher'n shoe leather. I can reach
that temperature easily with the NBS or even 'gasp' with my oven broiler.
After eating true charcoal grilled meat, the broiler produces a real 'BLAH'
product. I've been forced to take some shortcuts lately that I don't
prescribe
for general use. The sauteed onions and 'shrooms should fit right in.
--
The BrickŪ said that ( Keep the rubber on the road )
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