We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
London Broil (nothing to do with London, it seems) is a cut of top round. Inexpensive but very tasty hunk of cow. It is often recommended that it be marinated for hours. That's fine, but not really necessary. All you need to do is to coat it heavily with salt and pepper, and maybe a steak rub, and throw it in a full-heat frying pan. Three- five minutes on each side depending on its thickness. A good black crust on it.
Let it rest 5-10 minutes, then slice against the grain, on a very sloping angle, as thin as you can with a good knife.
While the meat is resting, throw some thick onion slices into the grease and oil and brown them. Maybe a few mushrooms too. Toss them on top of your slices, cut up a tomato, and dinner is served.
In the photo, I feel even those slices are too thick- and not on enough of an angle either. When I say thin, I mean thin. Too thick slices can be like chewing gum. Very thin slices are great. Takes a good knife and a good knife-handler.
Rib steak, 1 1/2" thick. Room temperature. Cast iron skillet on high flame 'til smoking hot. About a teaspoon Kosher salt sprinkled into skillet. No oil! Turn steak every four minutes three times (16 minutes total). After final turn lather on generous amount of butter on exposed side. Perfect medium rare. Decrease time to eight minutes total for rare. NO KNIFE SKILLS REQUIRED TO CARVE. Caution must have exhaust hood over range.
In Latin America, particularly Panamá, I’ve had top round (and other inexpensive cuts) hammered very thin and grilled or fried. They call it churrasco. The steak covers the entire plate and laps over the edges. Is the Fillpino dish similar?
Your slices should be against the muscle grain (i.e. perpendicular to the fibers) so that you are slicing to provide the most tender, chewable meat - cutting with the grain will make it tough and very chewy. The 45° angle is the angle to hold the knife blade when cutting downward. Instead of straight down, like you would when slicing vegetables, hold the blade at an angle. Enjoy! Not a London Broil fan myself, I prefer well marinated flank steak, sliced the same way.
I cook London broil pretty much the same way, pan fried on a smoking hot skillet and sliced thin, but I also will prepare it on a grill. Same thing, really—get the grill as hot as you can, two minutes, lift and rotate 60 degrees (to make an attractive pattern of crossing grill lines) then another two or three minutes, flip it and repeat the procedure. Allow to rest and slice very thin across the grain. I don’t think it’s crucial to cut at an angle, but doing that does make the slices appear larger.
In the pan, I’d deglaze afterwards with wine or beer to make the pan juice with onion and mushrooms go a little farther.
When I had three teenage boys at home, London Broil was a staple.
I'd marinate in meat tenderizer for 15 minutes or so then broil in the oven.
Serve with pasta mixed with Tillamook grated medium cheddar cheese and add steam broccoli or zucchini and we had a hearty and balanced family meal. We'd go through a 2 pound baby loaf of Tillamook every week.