London broil

London Broil
Marinated beef flank or round steak can easily be grilled or broiled for these sensational London broil recipes. Looking for a new taste sensation?

London Broil
The name London Broil is actually a cooking term to the way the meat is cooked rather than how it used by meat markets as a cut of meat.

What is London Broil and How do I Grill it?
Will you tell me how to grill London broil?

Though the name sounds English, London broil is a classic American dish. Succulent flank steak is marinated in a savory sauce until it's bursting with flavor. Then the meat is cooked on a grill and cut thinly to extract every morsel of seasoning.

London broil
London Broil is a beef-based food dish that involves cooking flank or round steak close to a cooking source by way of broiling or grilling. The cut of meat traditionally used is flank steak, which is a large section of lean muscle.

London broil Notes: This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name "London broil" to the following cuts: flank steak, top round steak, or top blade steak.

London broil is flank steak that has been cut into large pieces then tenderized by marinating before broiling or grilling. It is thinly sliced across the grain.

London broil - See "Flank steak."
Longhorn cheese - Mild Cheddar cheese produced in the United States; any mild Cheddar can be substituted.
Lop Chong - [Chinese] sweet pork sausage. Find in any Oriental market.

London Broil
A broiled flank steak, sliced on the bias and generally served with a rich mushroom or Bordelaise sauce
Lyonnaise ...

London Broil - A large steak generally grilled or broiled and cut out of the rib cap, flank, or chuck of beef.
Low-fat Milk - Partially defatted milk containing 1 to 2 percent fat.

London Broil - A term used to describe both a dish and a cut of meat.

London broil - London broil is actually a dish and a cut of meat. For the dish, large pieces of flank steak (from the lower hindquarters) or top round (from the inner portion of the hind leg) are cut into pieces, marinated, grilled, or broiled, ...

London Broiled Flank Steak Handle
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true London broil.
flatbrod (Nor.) "Flat bread," very thin and crisp, traditionally made in Norway of rye, barley, and wheat flours.

London Broil Commonly used to refer to boneless cuts, such as flank steak, beef top round steak, and the shoulder steak. It is marinated and then broiled or grilled. Macaroni Hollow, short pasta shapes.

I usually have a spare chicken or London broil, or a bunch of veggie kebabs ready to take the space on the grill, once my current main course is done. It saves money and time.

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Dry sausage -- Italian origin; made of mildly seasoned pork; contains garlic. London Broil ...

The triangular-shaped muscle from the underside of a flank of beef; when broiled, served rare and sliced thin, as horizontally as possible, this is tender and juicy, and is called London Broil.

For the bold chef who wishes to tackle Bernaise sauce, the rewards of perfecting it are best served over filet mignon, london broil or other red meat.

See also: Broil, Beef, Cooking, Flavor, Flank