London Broil Recipe – Grass-Fed Top Round Steak
Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
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Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
source
No red pepper? 🙂
Can you please make a grill cheese sandwich with a bowl of campbell’s tomato soup?… I keep messing it up.
Old school Chef John!
Wow that looks awesome. Most people I know won't try top round because of the "blood." When I tell them it's not blood their heads explode, but they still won't eat it.
hey dude, it'd be great if you took another crack at some of these older recipes. an updated delivery would be great since your channel has matured so much in its production.
Can't I just sear it on both sides and then roast it?
So apparently 10 years ago this guy used to speak normally.
HI John, The link for your blog is blocked as a fraud copycat link. I am having trouble finding the recipe on your allrecipes link. can you send it here? I need the ingredient amounts. I mad eit once and loved it but lost the recipe printout. Hope you see this.Thanks!
This is the first video I've seen where it was actually cut properly. Thin, across the grain, and at an angle. People wonder why their London Broils turn out tought. I tell them they cut it wrong. LOL. In my opinion, how you cut this is at least as important, if not more than how you cook it.
You sound too serious. I like the flection and sarcasim in your usual videos
nice video. thanks!
I'm eating some london broil as I type this 😀
I stopped at frozen beef.
There’s no meal I enjoy more than a raw cut of meat , I try not to put myself in danger but I have a ferocious appetite for rare, and sometimes raw meat.
Acidic marinades do not tenderise meat. But what about pineapple? It's acidic, and I hear it tenderises. BTW – I've had some GREAT successes with your bread recipies!!! Thanks! But MAN, who knew making bread was so complicated and TIME consuming?
Thank because very confusing. I have been reading different websites and in the culinary world no on seems to agree if a cut of meat or a cooking method. Oh good grief!!!
I made this last week and it was amazing! I used grass fed and finished beef (grilled on an open flame on our gas grill as our electric oven dries everything out). and it was the most tender beef I have ever eaten aside from prime rib. I am not a black pepper person so I would half that ingredient. It was still fabulous. Then the next day we heated the leftovers up in brown gravy and it was still fabulous. Would love some more marinades from you. Thanks!
my electric oven dries everything out. any advice for cooking it on a propane grill instead without having to wrap it in aluminum foil?
Love you Chef John, but "grass fed beef" is a marketing tool, and generally leads to an inferior product. All (most) beef is grass fed. Grain is expensive, grass is cheap. Quality beef is finished on grain for about the last month. That is where the marbling comes from.
my grandmother used to boil london broil. Worst cook in the world.
thia is where cutlery lover got his vid
looks like there was a lot of juices after you cut it. would letting it rest longer produce less juices when cutting the meat? Thanks for all your wonderful videos. I have enjoyed them for several years!
Why don't you recommend thawing in a large pot of water?
Will this work with doughnut-fed beef as well? Specifically jelly doughnuts…
Is it ok to seer it first? And is it ok to make a London Broil in a crockpot?
Sear it first for, say, one minute on each side for color? Asking.