We’ve decided to change the focus of our weekly feature, What To Make With What’s On Sale, which was primarily a roundup of recipes that used a specific ingredient. The new series will be called How To Prepare What’s On Sale, and the posts will include tips for choosing, storing, preparing, and serving a particular food that’s on sale for that week. Let us know what you think of the new series!
This week, London broil (boneless) is just $2.99 at Sprouts. Here are some ideas for using London broil!
Did you know that London broil is not actually a cut of meat, but instead refers to a method of preparing meat? Most American grocery stores carry cuts of meat labeled “London broil,” and these cuts are typically top round, flank steak, or sirloin. You can ask the butcher what cut they use for London broil if you’re interested!
London broil cuts have long muscle fibers that will result in a tough piece of meat if not prepared and sliced correctly. Many sources say the best way to tenderize London broil is to pound it with a meat tenderizer, marinate it overnight, then sear it over high heat.
Pan-frying, grilling, and broiling are all good ways to prepare London broil. If you need help getting started, try this 5-star recipe for Grilled Marinated London Broil. Be sure to thinly slice the finished product against the grain for the best results!
Here’s another fun way to serve this cut of meat, London Broil and Portobello Sandwiches.
London broil cuts can also be made tender with the low-and-slow method of cooking. The crockpot is great for tenderizing London broil — try making barbacoa (Mexican barbecue) with Carrie’s copycat Chipotle recipe. This is a great recipe for freezer cooking — the meat freezes well and can easily be reheated on the stovetop.
Do you have any tips for preparing or serving London broil?