Marci S asked:


I’m ordering online from reasors and am not sure what kind of steak to get. I’m on a budget and plan to tenderize and marinade it so if it’s a slightly less great steak i hope that will help it. My other options could be beef chuck, eye of round, or cube steak. The london broil says its certified angus beef. I appreciate any help I get. Thanks.

5 Responses to “Is a london broil steak good?”

1. Dottie R on September 26th, 2007 11:56 am

   I enjoy London Broil after it’s been marinated and then grilled or broiled. I use beef chuck for roasts or stews. Eye of Round makes a delicious roast with or without marinade or cut into steaks and done on the grill. This is a very lean and almost dry cut, but delicious when cooked in moisture or marinade! Cube steak is really just tenderized beef that I use for a sandwich instead of a hamburger.

2. HunterFisher on September 28th, 2007 6:07 am

   If you are budget concious, get the chuck steak which you cook low and slow with a sauce like mushroom soup. This will be ultra flavorful and cheaper than the London Broil.

   The cube steaks are good too but are more like a hamburger in consistency. Cook them with garlic salt, onion powder, black pepper and Worsteshire sauce in a pan with butter and oil. Or use any Chicken Fried Steak recipe found on-line.

   The London Broil is good cut of steak and can be marinated as you suggest. Cook it on the BBQ or under the (you guessed it) Broiler. Let rest for 15 minutes after cooking and slice it across the grain.

3. charchar on October 1st, 2007 6:39 am

   My family loves London Broil. I marinade it in Adolf’s Meat Marinade (2 packages) for several hours. Using a large fork poke holes in both sides of the meat. Prepare the marinade according to the package directions and place meat and marinade in a zip lock bag. I prepare the meat the night before I am fixing it for dinner the next evening. I then broil it in a cast iron pan, in the marinade, for about 8 minutes on each side (medium rare). Remove from marinade, place on your cutting board, cover with foil and let rest for at least 10 minutes. This allows the juices to go back into the meat so it will be juicy when you slice it. Slice on an angle in very thin slices. I serve this with saffron rice and green peas. The cooked marinade is now a delicious sauce you can serve over the meat and the rice. You can purchase London Broil at your local supermarket much cheaper than over the internet.
   The store butcher can help you with your selection. Good Luck!

4. fyerfyter2001 on October 1st, 2007 3:35 pm

   London Broil is an EXCELLENT cut if done right! First, you can’t really think of it as a steak. If you just cut chunks off and eat it that way, it’ll be tough as leather even if prepared well.

   First, marinate it (you choose the ingredients or marinade, I’m not going into that, it’s all opinion/individual taste).

   I hope you aren’t into well done beef, because that’ll kill a London Broil. I personally won’t cook one past medium, so if anyone is eatiing that likes their steak ruined/burned (i.e. past medium), I won’t do a London Broil.

   Anyway, you need to cook it quickly over hot coals (or high setting if you use a gas grill). How long will depend on how thick it is and how done you want it. There are numerous on line guides for that sort of thing. Personally, I usually like one that’s about 1 1/2″ thick, and about 4 minutes per side, maybe 5 on one side.

   After you pull it off the grill, you MUST let the meat rest for about 5 minutes.

   When you slice it (yes, slice it, like a roast), cut across the grain, into thin slices. THAT’S how it becomes a nice tender juicy tasty cut of beef.

   As I always do, I’ll suggest looking at. I consider myself a pretty good cook, and I consult that site all the time for recipes and tips.

5. KC THE CHEF on October 4th, 2007 3:44 pm

   hell no that’s the worst steak ever don’t waste your money and time. get the chuck or cube