On your oven there should be a broil button.
London broil, fish, cake that has a coconut frosting. broil anything that you want browned on top.
2 hours
Broil it on one side for a minute. Then flip the stake and let it broil for another minute.
sausage, rice, and tomatoes.
"London broil" can refer to several cuts of meat, some are tougher than others. I always use flank steak, not frozen, and marinate it 12 - 24 hours. This isn't to tenderize the steak, but to add flavour. I broil flank steak for about 6 to 8 minutes each side, then tented with foil for up to 20 minutes before slicing thinly across the grain. Don't slice immediately after cooking; the resting period is important. So I think you should thaw (in the refrigerator) and marinate the steak first.
How should i know?!?!??!
it depends on the cut of meat really. London broil is meant to be cooked in an oven. if you grill a ribeye it is called a ribeye but if you bake a ribeye it is called prime rib. i would recommend sirloins, porterhouses, and ny strips on a grill.
TUff can be used for construction. it dependes what tuff it is. there are many out there i.e. volcanic ash\ go on wikipedia.org and seach tuff
Boil it to cook it first, then broil to finish it.
No, if you boil it then broil it, the tail will be overdone.
almost all meat portions are 4 to 8 ounces restaruants are known for overportions of meat especially steaks and chops