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London grill is not a single cut of beef, but can refer to any tough steak or section of roast cooked quickly to no more than medium rare. Marinating and grilling are common methods, but frying is also an option. The steak should be allowed to rest for 10 minutes before serving and can be served with a variety of sides.
A London grill is not, as is mistakenly believed, a single cut of beef. It can refer to any steak or section of a roast that is often quite tough. To counter the tougher nature of these cuts of meat, different cooking methods are applied to cook the meat quickly to no more than medium rare. The London grate is then sliced thinly across the grain of the meat, making it easier to chew. Despite beefier sections of beef, a well-prepared London joint can be an excellent way to serve meat, and the flavor often makes up for the additional chewing you may need to do.
Typical London barbeque tended in the past to refer to flank steak, which was quickly cooked at high temperatures. This often confuses the modern cook, as many contemporary recipes suggest marinating the meat first, then grilling it over high heat. Both methods work well, although technically a broiled steak isn’t “grilled.” To further confuse aspiring cooks, some people fry their London grills. Again, this method is workable, and every cooking method has its fans. What makes the dish popular, no matter how it’s prepared, is that you can usually save some money on costs by purchasing a tougher section of beef, and the quick-cooking method means you can easily do the steak in about 10 minutes. -30 minutes.
The common method of marinating and grilling for London barbecues has a great deal of variance. Some people simply coat the meat in a little olive oil and spices of their choice, letting it rest for an hour or two in the refrigerator. You can use just about any marinade you like. Those with acids, such as lemon juice or wine, can help tenderize the steak slightly. However, it’s generally the cooking time and not the marinade that creates a well-prepared grilled grill.
Generally, you should aim for minimal cooking time, as rarer grillings will be more tender. You should also plan on only turning the steak once, giving it enough time to brown completely on each side. Cooking times will vary based on the size of the steak, its thickness, and the amount of heat used. If you want to save time, look for cuts of meat about 1-24 (2.54-5.08 cm) thick at most. Thicker cuts take longer to cook and are at greater risk of being tough when overcooked.
Most chefs agree that cooked London grill should be allowed to rest for about 10 minutes before serving and slicing. This gives the meat time to cook inside a little more and allows the meat to reabsorb the juices. Typical accompaniments for this steak are baked potatoes, salad and crusty bread. You can get creative though and come up with a variety of sides. A London grill pan makes broiled meat perfect for fajitas, or thin slices can be served over rice or polenta with a variety of sauces.
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