If you go on line and search for a specific cut of meat, the phrase that won’t pop up is “London broil.” It has always been a source of confusion for consumers because the meat department of your ...

1. Place steak in a large resealable plastic bag. 2. In a medium bowl, combine 1/2 cup vinegar, the oil, 1/4 cup mustard, the garlic, 1/2 teaspoon salt, and the pepper; mix well. Pour over steak then ...

Place london broil in a large ziploc bag. Add red wine to bag, enough to marinade the beef, and seal bag tightly releasing all air. Place in a bowl and refrigerate at least 4 hours, up to 2 days.

1. In a shallow baking dish, combine the red wine and olive oil. 2. Place the beef in this marinade and refrigerate for 2 hours, turning the beef over once. 3. Grill over medium heat until desired ...

From a marinade for almost every meat to a pudding that doubles as a main, four top chefs tell David Ellis how to do the ultimate barbecue, without the hassle The Standard's journalism is supported by ...

Contrary to its name, London broil isn't British at all! Instead, the dish hails from North America. Typically people refer to it as broiled flank steak, but top round can also be used. Many butchers ...

Sometimes taking out the barbecue feels like little more than a chance to humiliate oneself: sky-high flames, expensive bits of steak reduced to inedible cinders, puddings forgotten and the beer warm.

Don’t sound the alarm, foil up the windows or curse Kevin McCloud for daring to inspire an all-glass extension just yet, but — have you noticed? — the sun is back. The death rays are at present on ...