Braising is no good for London Broil, as there's not enough fat in it. If you're not broiling it, you can slice it very thinly and use it in stir fries -- just make sure to stir fry on a high heat and cook it for as little time as possible. I use it to make Chinese Beef with Broccoli and it turns out well...

I just watched a show today on Food Network where Sunny made Steak Soup. It has onions, mushrooms, a few pickled jalapeno's, canned tomatoes, clove of garlic, simmered in beef stock. The top round (London Broil/Flank) steak was grilled to med rare having had a rub with spices and olive oil. It was cut up and just heated through in the soup base. BUT - here is the yum part - she put in a couple handfuls of fresh spinach before dishing it out. Then sprinkled with crushed tortilla chips and dolloped with sour cream.

I just happen to have some London Broil thawed and some just-beginning-to-wilt fresh spinach - so that is what we're eating tonight. How fortuitous!

Nancy

Here is a link that might be useful: Steak Soup Sunny Anderson

Both of those sound great! I do make a lot of chinese or Thai food. I have not been very happy with the beef cuts I have been using. I will freeze it slightly and slice very thin. And that soup sounds terrific too.

Last time I bought London Broil I cut it up and made stew with it. You could probably use it as a substitute for round steak in a stir fry like Pepper Steak recipe were it's sliced thin. I always used London Broil when I used to make oven beef jerky too.

Well, it depends on what actual cut of meat you have. "London Broil" is not an actual cut, but it is most likely a flank steak. It could be a sirloin tip or a top round. Any of these I use for fajitas. My absolute favorite fajita meat is flank steak. Find a good marinade recipe, mine is usually some olive oil, lime juice, oregano, garlic, black pepper, and a pinch of salt. Mix this all together, and marinade for a few hours or overnight. Cut in to strips against the grain, and then pan fry w/onions and green peppers.

The magazine supplement in today's paper has a recipe using flank steak (London Broil) that sounds good.

Guy Fieri's Bloody Mary Flank Steak
4 to 8 servings
Prepare ahead

1 cup tomato juice (V-8 preferable)
1/2 cup vodka
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. hot sauce
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
2 garlic cloves, crushed
1 tsp. onion powder
1 tsp. celery seed
1 Tbsp prepared horseradish
4 Tbsp. olive oil
1 lb. flank steak

In a large bowl, thoroughly mix all ingredients except the flank steak. Pour half of the marinade into a 1-gallon resealable plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 hours and up to 24.
Pour the remaining marinade into a saucepan over medium-high heat, bring to a boil and simmer until it is reduced by half, about 10 to 15 minutes. Season to taste.
Preheat grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off excess with paper towels. Grill or pan-sear both sides, then lower the heat to medium and cook to medium rare, about 8 to 10 minutes.
Let the steak rest, covered with foil, for 5 to 10 minutes. Cut the steak on the bias, against the grain, and serve with the reduced marinade. If desired, garnish with cut celery stalks and leaves and grilled tomatoes.

Here is a link that might be useful: Guy Fieri's Bloody Mary Flank Steak

The LB cuts here are definitely not flank steak but some kind of round. Flank steak, which is sold as such, costs a lot more and is much better.

I agree London Broils around here are round...no marbling or very very little, and only a fat strip around one side.

I used it for broccoli beef..."barely cooked"...or in chili or stroganoff (crock pot the beef, see AnnT's blog) and then make up the "cream" sauce.

Flank steak is different from London Broil here, too -- in fact, the first isn't a kosher cut, the second is. But I know they call different things by the same name in different places.

I use it for stir fries, and also sometimes for beef Stroganoff.

This recipe has been a favorite in our family since the 60s:

Marinated London Broil (or skirt steak or flank steak)

1 steak, any size (but allow for a lot of shrinkage)
3 T sesame seeds
3 T salad oil
1/4 soy sauce
1/4 t pepper
1/4 t ground ginger (or more fresh)
2 T brown sugar
1/2 chopped scallions

Score ("wafflize") and pound (optional) steak. Marinate 6 hours. Broil on both sides -- VERY approximately 4 min./side. Avoid overcooking. Serve with rice.

What is sold here is definitely not flank. They were selling that right next to what was labeled London Broil. Flank is always quite expensive, too, here: like $4-5 a pound and up. Sirloin is usually less money here than flank, and I can do more with it. The London Broil, though, was very low priced: well worth learning how to use it.

I marinated it over night, in Worcestershire, lime, balsamic vinegar, garlic, and spices; seared it, then finished it in the oven. It was very good. Thanks!

Another question, if anyone knows....I had just seasoned a cast iron grill pan, the kind with raised ridges on it, which I thought would be perfect, as it could go from the stove top to the oven. But for some reason, the searing removed the seasoning, right in the center where the meat was in contact with the pan. The rest of the pan is still brown and shiny with the seasoning, but now there's this grey circle in the middle. Was it the high heat that did it?

Apparently, you could also use it to make Carne Asada for mexican food.