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London Broil

Picked up a CAB London broil on a market special this morning. It is a small one. Just barely over one pound. How do I marinade, season, and cook it? Like a steak? Indirect? Raised direct? How is it done? Where is the LB pro @hapster ?

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 LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

Comments

  • In Canada London Broil is a flank stuffed with sausage rolled and cut into individual servings. US London broil is a cut from the round. I know it is cooked hot and fast but that's all I know.

    Steve 

    Caledon, ON

     

  • hapsterhapster Posts: 7,184



    shtgunal3 said:
    Picked up a CAB London broil on a market special this morning. It is a small one. Just barely over one pound. How do I marinade, season, and cook it? Like a steak? Indirect? Raised direct? How is it done? Where is the LB pro @hapster ?
    LOL...

    I do it pretty much like a big steak... nice coating of Montreal Steak seasoning or the rub of your choice. If you have a spider and CI grate, perfect. Get it right above the coals and then give it 4-5min a side and then flip. Once you have it done on both sides, move it up to a raised direct position if possible and do it at about 8min a side while checking for temp. With the egg at about 375 - 400... keep flipping every 5-8 min till the IT is 135-138. Take it off and let it rest for about 15 min or so and you should be good!
  • shtgunal3shtgunal3 Posts: 2,902
    Awesome @hapster thanks.

    You ever tried marinating in allegro or anything?

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • TjcoleyTjcoley Posts: 3,422
    I like to marinate in oil, honey, garlic and soy. Cook it direct (the honey creates a nice bark) to rare/med rare. Slice thin across the grain.
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    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • I have marinated it in a chimichurri sauce (12-24hrs) then removed all of the "green" before cooking.  Cook hot (5-650) until desired temp (we like it pushing medium).  Then serve with chimichurri on the side as a dip.... YYYUUUUUMMMMMM!!!!!!
     
    sides: grilled asparagus, fresh tomato slices, corn-on-the-cob. 
  • radamoradamo Posts: 362
    @Tjcoley made a good point... Remember to cut across the grain.  You will wind up with much tenderer slices.  LB tends to be a bit tougher than some other cuts.  But it can be very tasty.  

    Long Island, NY
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