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Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C
Cooking Time: Direct heat, 4 to 6 minutes per side (for medium-rare) Internal Temperature: 130 to 145 degrees ... (such as Strip and London Broil) Cooking Time: Direct heat, 5 to 6 minutes per ...
Yields: 4-6 servings. Prep Time: 5 mins. Total Time: 1 hour 15 mins. Ingredients. 1 1/2 lb. top round, flank, or flat-iron steak (about 1 1/2" thick) 1 tbsp.
London broil is a North American beef dish made by broiling or grilling marinated flank steak, then cutting it across the grain into thin strips. Beef steaks are commonly grilled or fried. Grilled beef steaks can be cooked at different temperatures, or for different lengths of time; the resulting cooked steak ranges from blue (very rare) to ...
Serving temperature: Hot (45 to 50 °C (113 to 122 °F)) for rare meat served either on a hot plank or on a platter ... (1.2 in) and broiled over a slow but steady ...
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London broil is a beef dish made by grilling marinated beef, then cutting it across the grain into thin strips. While the inclusion of "London" in the name may ...
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