The London broil refers to a cooking method rather than a cut of meat, but that does not stop butchers from labelling meat as a "London broil" cut. The original cooking method requires a tough cut such as a flank steak to be broiled or grilled and served in thin slices. Use a pressure cooker instead to cook the steak thoroughly for safety while reducing the total cooking time.
- Skill level:
Things you need
- 0.907kg. "London broil" meat or flank steak
- 2 tbsp vegetable oil
- 2 cups beef broth
Remove the lid of the pressure cooker and add the oil and the meat to the pan.
Brown the meat on all sides over high heat.
Pour the beef broth over the steak and place the cover on the pressure cooker.
Bring the pressure cooker to high pressure (15 psi) and adjust the burner to maintain that level.
Cook the meat at 15 psi for 15 to 18 minutes.
Remove the pressure cooker from the heat and wait for the pressure to drop enough to remove the lid manually.
Thinly slice the meat across the grain and serve.
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