We have london broil a lot in the summer, although I usually broil it because it's easier. However, I marinate it for several days as it's quite tough. I wouldn't cook it past meduim rare and slice it very thin against the grain.

Not much to do with a london broil but to grill it or broil it. Suppose you can pot roast it....but it will be dry and stringy.
Linda C

Beverly, I don't like London Broil or Flank Steak so I can't give you a tried and true recipe. I know that most people marinate them and then grill them. But since you can't do that, I found this recipe which I think actually sounds worth trying. The London Broil is butterflied and stuffed and then roasted.

STUFFED LONDON BROIL
Ingredients

2 to 3 pound one inch thick London Broil (Have butcher butterfly it)

1 jar oil packed sundried tomatoes(small)

1/3 cup oil cured olives(black or green pitted)

garlic to taste(minced)

2 thinly sliced onions

1/3 to 1/2 cup fresh parmesan or assiago cheese(grated)

2 10 ounce packages thawed chopped spinach, or kale( squeeze all juice out)

3 tablespoons fruity olive oil(I like very dark green ones from Greece)

salt to taste

pepper to taste
Instructions

1. If butterflying London broil yourself, almost cut in half lengthwise or do it yourself with a very sharp knife. Open it up and pound it out a bit with a mallet. You want it to be fairly thin so that it rolls.

2. Process sundried tomatoes, some of oil and the olives. You want to have a paste.

3. Sauté onions in olive oil till barely golden.

4. Add minced garlic and cook for a minute. Add greens and mix well.

5. Spread tomato/olive mix over beef. Spread greens/onion mix over that.

6. Sprinkle cheese over all.

7. Carefully roll beef up and secure with butcher's twine.

8. Sprinkle with pepper and salt.

9. Place in 350F oven for one hour.

10. Let cool to room temp.

11. Take off twine and cut in slices.

12. I serve this with oven roasted carrots and grilled tomatoes.
    Notes

Here's a fussy beef dish that we love. It's worth the fuss.
-Holly
source: www.scdrecipe.com/r_00172_p.html

Beverly, How did your London Broil turn out?

Ann

Ann, thank you so much for trying. I agreed with you that the Stuffed London Broil sounded worth trying, so that is the way I prepared it. If I did anything wrong I can't figure what it was and I definitely wouldn't recommend it. I will solve this problem by not buying another one. LOL

Thanks for letting me know Beverly. If you didn't like it, I'm sure I won't either. I wonder if the stuffing would work with a different cut of meat. I have never been a fan of London Broil or Flank steak. In fact, I can't remember the last time I bought ome.

Ann

Ann, it wasn't the meat I didn't like, although it wasn't very tender of course. It was the stuffing. It sounded so good. If you make it please let me know how yours turned out.

My mom's London Broil Recipe

2 inch thick round steak (I use a flank steak)
1 tsp. tobasco sauce
1 c. oil
4 tbsp. lemon juice
1/2 c. wine vinegar
2 tsp. dry mustard
2 bay leaves
1 tsp. salt
1 onion
1/2 tsp. sugar

Mix all ingrediants and let meat marinate overnight or all day, turning meat occasionally. Broil to desired doneness on each side. Cut meat diagonally when ready to serve.
I've served this to guest many times and everyone loves it. The secret to tender meat is (besides marinade) is to cut meat diagonally.

Good Info. On London Broil

Here is a link that might be useful: What is London Broil & How to Cook

Thanks MsT for the recipe and Lisbet for that link. I only use flank steak, any other london broil type cut of meat has never been any good in my opinion. Maybe I just haven't marinated it long enough, but we've settled on flank steak in this house. I love it sliced very thin.

Having had many, many london Broils and many flank steaks, I also much prefer flank steak over london broil. However, LB goes on sale a lot here (Buy one get one free) so I tend to cook more london broil.

Growing up, I always requested flank steak for my birthday dinner. I could have had t-bones if I had wanted them, but I loved (and still do) flank steak.

This is the recipe my mother always used, and one I think is still wonderful. The cloves are what makes it good.

Flank Steak Marinade
2/3 cup oj
6 Tab. soy sauce
4 Tab. vegetable oil
1 tab. sugar
1 tea. salt
1/2 tea. ground cloves

Put everything in a small pot and bring to a boil.
Let cool before pouring over a flank steak.

My mother always eyeballed everything for this recipe too.

I use other recipes now, in addition to this one, but the lack of garlic in the above recipe somehow ADDS instead of detracting.

Thanks for the recipes. I was reading that different butchers call different cuts of meat London Broil. It seems some of them call flank steak London Broil.

The only recipe that I use flank steak for is a local favorite in the large Cuban community that we have here in Tampa. There are so many wonderful Cuban recipes that are usually a little different than, say, Miami. We have generations of Italian, Cuban, and Spanish melded here and each has added their influence to the recipes.

Ropa Vieja
1 lg. green bell pepper
1 lg. onion, peeled and cut in half
1 bay leaf
10 black peppercorns
6 tbsp. olive oil
2 lg. cloves garlic, finely chopped
1 med. Spanish onion, cut in half and thinly sliced
1 med. green bell pepper, seeded and cut in thin strips
1 med. red bell pepper, seeded and cut in thin strips
1 tsp. oregano
1 tsp. black pepper
1 c. tomato sauce
1/4 c. red wine
1 c. beef broth
2 tsp. salt, or to taste
10 cherry tomatoes cut in half for garnishing
1 bunch fresh Italian parsley for garnishing

Place beef in a large kettle with the seeded green pepper, onion, bay leaf, and black peppercorns. Add enough water to cover and bring to a boil. Simmer over medium heat until meat is tender. Remove meat from the kettle and allow to cool. Reserve cooking liquid. Shred the beef into fine strips and set aside. Heat oil in a 12 inch sauteuse or deep skillet. Add garlic and sauté until slightly golden. Add the onion slices, the red and green pepper strips, oregano, and bay leaf, and cook for 2 minutes. Stir in the tomato sauce, wine, beef stock, salt and pepper. Cook over medium heat for 5 minutes.

Add the shredded beef and mix well. Cook for about 5 minutes. Garnish with the cherry tomatoes and with fresh parsley. Serve accompanied by white rice and black beans or any other rice and bean combination

I have a london broil that I want to try something with tonight butterfly the steak, and spread with ricotta cheese, layer fresh spinach sprinkle with garlic salt and pepper. Then roll up and bake. Does that sound good to any one else.

Yes, it sounds good to me - don't forget the parmesan :)

Sounds good to me. How was it?