I usually marinate, and then broil my london broil. The marinade is basically oil and vinegar. I was wondering if I can make it on top of the stove in my cast iron Lodge pan? Would the marinade (oil and vinegar witwh spices) ruin... (11 replies, last updated by just_M November 17, 2009)

Marinade for 12-24 hours, or use a dry brine for about 6 hours. Grill (or broil) at high heat. Slice thin, ACROSS the grain. (9 replies, last updated by LuluTheMagnificent July 28, 2009)

So, I had a beautiful London Broil from Stew Leonards – I seasoned it with Penzy’s Chicago seasoning and put it on a hot oiled grill. 4 minutes per side. Let it rest 1-15 minutes. My problem was it was a bit tough.... (24 replies, last updated by laqwm July 15, 2009)

I have a large boneless beef round steak that I would like to use for London broil. I know london broil is usually made with flank or top round steak. So, my question is, would a whole round steak be OK, or would it be tough?... (1 reply, last updated by Uncle Bob May 20, 2008)

The boyfriend went to the meat market un-supervised and came home with a cut labeled "Miami Broil". Any ideas what it is? What to do with it? Thanks! (0 replies, last updated by smarsh October 22, 2007)

where to get some great london broil? (2 replies, last updated by 2chez mike October 15, 2005)

Can anyone reccomend a place that has good london broil. thanks (1 reply, last updated by KateOC July 25, 2003)

Help! I am making london broil for the first time...(I am not a meat eater) Is it ok to broil it or should I be putting it into an oven at a high heat! thanks chowhounds! (3 replies, last updated by taco_belle October 17, 2005)

I have a recurring problem when I broil: the piece of fish or meat that I’m broiling (gas oven) often catches on fire. Obviously, the marinade ignites, but how do I avoid this ? The marinade usually contains olive oil or... (5 replies, last updated by Irwin Koval September 10, 2003)

Today’s NYTimes food section leads off with Bittman’s hints/tips on broiling...Some interesting ideas here... http://www.nytimes.com/pages/dining/index.html (15 replies, last updated by amkirkland February 3, 2007)

read great things about broiling steak, and think plenty of people broil steaks as their preferred method all the time, and would argue that broiled can be just as good as grilled, but he knows much more about meat than I do so... (8 replies, last updated by ipsedixit January 9, 2009)

this is my first time preparing london broil, and i have noted all instruction on marinating for a long time, cutting against the grain, and not overcooking. however, i am not that familiar with broiling. how long should i cook... (20 replies, last updated by Lazy Susan March 8, 2007)

Anyone have an simple recipie for a first timer making a London Broil in oven Marinate or not (15 replies, last updated by GilaB November 5, 2009)

OK, here;s the deal with the open door...... Any newer oven has a safety feature which will turn off the the upper heating element off and on to control the high temperature you achieve when broiling something. When that happens,... (44 replies, last updated by retiredappltech September 6, 2009)

I’ve searched every Japanese market (Marukai, Nijiya, Mitsuwa) in the Southern California area for cans of Hamanako Broiled Eel. I wanted to share the joys of unagi donburi with my co-workers but can’t find them... (1 reply, last updated by dsake June 16, 2009)