What is the London Broil?
London Broil is not, as is mistakenly believed, the only cut of beef. It can refer to any steak or part of a roast that is often quite hard. To face the harder nature of these cuts of meat, several cooking methods are applied to cook the meat quickly to no more than medium rare. The London barbecue is then cut into thin slices over the grain of meat, which makes chewing easier. Despite harder beef sections, the London Brid can be well prepared in an excellent way to serve meat, and the flavor often replaces other chews that you may need to do. This often confuses a modern cook, because many contemporary recipes indicate marinating meat first and then grilling over high heat. Neither method works well, although a technically grilled steak is not "grilled". To further confuse future chefs, some people fry the Plowlon Barbecue. This method is again feasible and every cooking method has its fans. What makes a bowl popular, no matterAs ready, you can usually save some money at the cost of buying a harder part of beef and the fast cooking method means that you can have a steak in about 10-30 minutes.
The common method of marinate and grill for the London barbecue shows a large scattering. Some people only apply meat to a little olive oil and spices of their choice, allowing him to sit an hour or two in the fridge. You can use virtually any marinade you like. Those with acids such as lemon juice or wine can easily offer steak. In general, however, it is the time of cooking and not a marinade that creates a well -prepared London grill.
In general, you should strive for a minimum cooking time, because rarer grilling will be Tender. You should also plan to turn the steak only once and give it enough time on a thorough brown on each side. Cooking times will varyDepending on the size of the steak, its thickness and the amount of heat you use. If you want to save time, look at the most cut of meat about 1-2 inches (2.54-5.08 cm). The stronger slices take longer cooking and risk more risks that they will claim when they are cooked.
Most chefs agree that you have to allow the cooked London bril to rest about 10 minutes before serving and slicing. This gives the meat time for internally cooking a little more and also allows the meat to reabsorb juices. Typical side accompaniment to this steak are baked potatoes, salad and crispy bread. However, you can be creative and come up with different parties. The London Grill is a perfect grilled meat for Fajitas, or thin slices can be served on rice or polenta with various sauces.