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A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
London Broil 21/30

© Getty Images

London Broil

Despite what its name might have you believe, London Broil did not originate in Great Britain. And it's not a cut of meat but a specific preparation method. It's actually an American dish that typically uses flank steak (and sometimes other tough cuts, such as top round steak) marinated for several hours and seared over high heat in the oven broiler or on the grill. Then it's sliced across the grain to serve. The meat must come out medium-rare—any more, and the steak will be extremely tough to chew (and basically inedible). While it was once sort of an outdated dish, more and more restaurants are putting it onto their menu, due to the rising demand for lean meats. Grilling seems to be the more preferred method today. 


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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!