Comments on: Dry Rubbed Pan-Fried London Broil

By: Brenda

Brenda — Mon, 15 Apr 2013 14:41:19 +0000

Thanks for responding Roni. I cooked it just like you said and it looked delicious just like yours. I also cut it against the grain. Must have been my meat. I will try this again. Thanks!

By: roni

roni — Mon, 15 Apr 2013 14:30:27 +0000

Hi Brenda! A few things on toughness: The cut of meat can play a big role as well as cooking time and the way you slice it.

Make sure you cut against the grain. See in the photos above how you can see the lines in the slices, that’s against the grain. Make a HUGE difference. Also try not to cook it past medium rare.

Hope that helps!

By: Brenda

Brenda — Sun, 14 Apr 2013 22:20:01 +0000

I made this today but my meat was tough :( The flavor was good though.

By: Joline

Joline — Thu, 10 Mar 2011 03:19:04 +0000

Roni, thank you for dinner tonight! we were scrounging around for dinner because neither of us wanted to go to the store and we didn’t really want to cook either. This was perfect because we had tenderloin in the freezer! I served it with link to greenlitebites.com because I had the ingredients for it in the house as well. At least, I had thought I did. When it came time to add the thyme I found out we didn’t have any :( but my husband, being like you and very creative and knowing the types of things that go well together, added caraway seed and rosemary to it. I accidentally used twice as much of the apple cider vinegar as was called for, but it turned out okay. I also made my own bacon bits again out of maple bacon I had in the freezer. I also might have gone a litte overboard with the pepper as well since there wasn’t a measurement for it. /shrug oh well tasted good anyway.
All in all, dinner was WONDERFUL! and my husband wants me to definitely put the cabbage in the “make again” pile! Thank you so much!

By: roni

roni — Sat, 04 Sep 2010 20:08:40 +0000

I do do it when I’m home but the water is a great idea! For me nothing ever really defrosted in 2-3 hours.. More like 4-5.

As for ground meat in the microwave.. I haven’t found that perfect setting that doesn’t start cooking the edges but I do use it in a pinch.

I’m not recommending anyone follow my lead. Only sharing what I do and what works for me and my family.

By: RG

RG — Sat, 04 Sep 2010 19:57:40 +0000

Well, you wouldn’t do that now that you’re at home, right? 2-3 hours, sure, but all day? What about thawing it in water instead? I think what’s scary is that the surface of the meat will warm up to room temp while the inner portion is still frozen. Thawing in water would slow down that issue.

As far as frozen ground beef, isn’t it fast enough to do a quick microwave defrost?

By: roni

roni — Wed, 25 Aug 2010 11:50:27 +0000

LOL I’ve down that too (frozen ground beef) hey.. you do what works… right? :)

By: Jessica

Jessica — Tue, 24 Aug 2010 19:40:04 +0000

Member of the Countertop Thawing Club! Especially if it is to be used the same day! And I brown my ground beef from frozen!! (gasp!! NO!!)
I have some round steak, lurking…I’m gonna give this a shot. I’m feeling some “Cantina Tacos” with the leftovers! (thanks Taco Bell commercials!;p )

By: Michelle @ Turning Over a New Leaf

Michelle @ Turning Over a New Leaf — Tue, 24 Aug 2010 13:17:26 +0000

Very nice! I plan on making something similar to this tonight! (porcini mushroom encrusted pan-seared ribeye!)

By: Nikki

Nikki — Tue, 24 Aug 2010 05:24:46 +0000

Just to let you know, my hubby, who works in the food industry (he now works in can goods, but used to work in fresh meat) thaws meat on the counter and always laughs at me when I insist on thawing in the microwave or fridge.

By: Krista S.

Krista S. — Tue, 24 Aug 2010 03:31:33 +0000

I love this cut of meat and make it about twice a month on the grill in the summer time and I’ve even cubed it up and used a meat marinade/tenderizer and then shishkabobbed it with veg.

By: Rhea (Greek Feaster)

Rhea (Greek Feaster) — Tue, 24 Aug 2010 01:31:35 +0000

Whoa, this one will be a winner with ALL of my boyfriends!
Who am I kidding. I will eat a pound of this alone, in bed. Love the dry rub recipe!

By: roni

roni — Tue, 24 Aug 2010 01:20:30 +0000

I rarely cook it too. Maybe 2-3 times a months. I think it makes it that much better. :)

By: shandy (@webgals)

shandy (@webgals) — Tue, 24 Aug 2010 01:19:01 +0000

That looks sooo darn tasty. I never cook beef, but when I see meals like that I really want it.

By: roni

roni — Tue, 24 Aug 2010 01:11:38 +0000

Don’t worry.. I’ll make one tomorrow and post it. :) I’m thinking.. Cheese steak wraps with pepper and onions!! :)

By: Paula

Paula — Tue, 24 Aug 2010 01:10:22 +0000

Looks awesome! Although I’d also like to know about that cheese steak! What do you make it with?

By: roni

roni — Tue, 24 Aug 2010 01:06:53 +0000

I know.. it’s weird. I’m not sure how “london Broil” came about but here’s some info…. link to bbq.about.com

By: Laura

Laura — Tue, 24 Aug 2010 00:59:02 +0000

Wow, does that ever look delicious! I’ve never heard of a “London Broil” cut here in Canada. I think they call it a flank steak up here, but I could be wrong. Regardless, yummy!