Is London Broil Steak Originally From England? What do you know about England’s famous Beefeaters? If you’re a fan of gin, then you likely recognize the name as one of the most london broil seasoning-regarded London Dry gins in the world.

Maybe you’ve traveled to London, specifically to the Tower of London, and have seen the actual Beefeaters. The fact that the Yeoman Warders were so known for their carnivorous allowance, it begs the question: What cut of meat — or beef, more specifically — were they eating with the monarch? The answer to that is lost to time, as there were scant records of what kings or queens of antiquity ate day to day, but if one were to peruse a list of cuts and preparations of beef, one name jumps right out. Could it be that the Beefeaters were eating London Broil? As Butcher Box points out, one of the places you can’t find London Broil is London. Butchers, chefs, and home cooks there have never even heard of the cut that bears the city’s name.

In fact, it was conceived and cooked first in Philadelphia, Pennsylvania. So what exactly is a London Broil? Steak Revolution points out that the name applies to both a preparation and a cut of beef. If you’re at your grocer or the butcher and see London Broil, you’re almost assuredly looking at a flank steak. In restaurants and cookbooks, London Broil is still often flank steak, but one that has been bathed in a piquant marinade for several hours before being seared and sliced. For example, our recipe calls for soy sauce, Worcestershire sauce, lemon juice, and Dijon mustard, among other ingredients, to deliver a kick that matches the assertive beefiness of flank steak.

When one is in a hurry and wants to prepare a delicious meal to serve up one’s family and friends, the recipe of broiled salmon can come to one’s rescue. Broiled salmon is an extremely easy recipe that can be put together in an extremely efficient manner in less than 30 minutes. When guests show up unexpectedly at home and one is facing the dilemma of what to cook that is quick to make and delicious taste, broiled salmon is the most popular choice. Why Does It Take So Long To Broil Salmon? When it comes to preparing the salmon for cooking, one might wonder whether or not to keep its skin on. Most people prefer to cook it with the skin on. There is no harm in eating salmon’s cooked skin.

The skin serves its purpose by keeping the fish moist thereby ensuring all its tasty juices are sealed within it while broiling. The skin also helps in seasoning the fish making it taste heavenly. Broiling the fish means cooking it directly from the heating element mainly found on the top of the oven and cooking it until the salmon turns light brown. With the broiling method, salmon cooks instantly. Even the browning of the salmon while broiling helps in intensifying its mouth-watering flavor. No one indeed enjoys overcooked fish and thus, everyone needs to know the ideal time required for broiling salmon. Generally, when the salmon is slightly undercooked it can be removed as the temperature might rise a bit while resting.

One can eat salmon anytime it reaches the medium to well done internal temperature. It is advisable to take the salmon out when it is medium or 140 degrees internally. This entire process of broiling salmon does not take much time. It usually takes only about 7 to 8 minutes at 500 degrees on the broil setting to cook a delicious piece of salmon. Also, one need not flip the fish while broiling. The fish will get sufficiently and evenly cooked from all sides in the process of broiling salmon.

Different ovens have different broiling settings on their appliances. Each temperature will have its own time to broil salmon so that the fish does not undercook or overcook. These days, some ovens even come up with a low, high, or medium function for broiling. Preferably, a medium setting or 500 degrees is the perfect broiling temperature. This temperature is hot enough to brown up the fish and get it cooked through evenly without burning the salmon in a short period. One can start by preparing the salmon.