This blood test measures an enzyme called alanine transaminase (ALT). Enzymes are chemicals that help the cells of your body work. ALT is an enzyme made in the liver. It is released into the blood when tissues are damaged.This enzyme is also called serum glutamic-pyruvic transaminase, or SGPT.The ALT test checks for and measures damage to the liver.It is also done to check medical treatments that may affect the liver.1  You may need to avoid taking certain medicines before the test because they might affect the test result.he ALT test checks for and measures damage to the liver. It is also done to check medical treatments that may affect the liver. 1  You may need to avoid taking certain medicines before the test because they might affect the test result.
Cook the steak to: 120â125 degrees F for rare, 130â140 for medium rare, 140â150 for medium, 150â160 for medium well, and 160+ for well done. Of course, anything past medium may end up being chewy. 4. Let the broiled flank steak rest.Once the flank steak is to the desired temperature, which shouldn't take long since it is so thin, let it rest for 8â10 minutes. There may be some juices coming out, so put it on something to collect them.ook the steak to: 120â125 degrees F for rare, 130â140 for medium rare, 140â150 for medium, 150â160 for medium well, and 160+ for well done. Of course, anything past medium may end up being chewy. 4. Let the broiled flank steak rest.
London broil only needs four to five minutes of cooking time on each side. Set a timer to help you remember when to flip it. Overcooking renders this cut very tough no matter how long it marinates, so keep track of the time. An eight minute steak will cook to rare while 10 minutes gives you a medium rare steak.dvertisement. Food enthusiasts will be quick to tell you that London broil is not a cut of beef, but a cooking method. Tough pieces of meatâcommonly, flank or top round steakâare left to marinate overnight, are then broiled under high heat and served by thinly slicing the meat âacross the grain.â.