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Beef Round London Broil???

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Mattman3969
Mattman3969 Posts: 10,457
in Beef
Doesn't say top or bottom but is labeled as Beef Round London Broil. I know London Broil is just a style of cooking but how would you go about cooking this thing? It is 2 1/2lbs and about 2" thick. I'm thinkin raised direct until med or so. What say you? image

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,832
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    Reverse Sear.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Does it need a long marinade time or just season/cook like a steak?

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • hapster
    hapster Posts: 7,503
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    Mattman3969 said:
    Does it need a long marinade time or just season/cook like a steak?
    I always season with Montreal and do it like a steak... normal grid level and start at about 6min a side and then down to about 4 min a side while checking with the thermapen. I like to take them off around 135 and after the rest they turn out nice and med/ med rare
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    What no caveman???? :D Thanks for the tips.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • hapster
    hapster Posts: 7,503
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    Mattman3969 said:

    What no caveman???? :D Thanks for the tips.

    The last ones I did at July 4th, I did that way :)
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Zmokin
    Zmokin Posts: 1,938
    edited August 2014
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    Actually, the London Broil cut is so lean, it is my favorite cut for making beef jerky.

    I would recommend cooking it on the rarer side of your preference as this cut will toughen and dry out easily if over-cooked.  Maybe you could make a nice beef tartare.  I know when cutting it up for jerky, some of the strips would never make it into the marinade. :)
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • jaydub58
    jaydub58 Posts: 2,167
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    Put ;it in a large ziplock bag, and dump in a bunch of Kraft Zesty Italian Salad  Dressing.
    Let marinate for a few hours, tossing the bad around  every hour or so.
    Reverse sear.........you'll do that again!
    John in the Willamette Valley of Oregon
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thanks for the tips guys. I found this recipe for a marinade that I might try and will make a Chimichuri sauce
    http://eggheadforum.com/discussion/44374/london-broil-recipe

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Treat it like a tri-tip. Do you have a sous vide? 136º for 4 hours, helps with the texture and allows a quick sear for colour. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    No sous vide here----- yet. I think I'm goin to smoke at 250ish and reverse sear unless someone tells me I'm crazy.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,791
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    For what it's worth I either go raised direct with a 600 degree temp or I reverse sear. Just depends on my mood. If I go raised direct I flip constantly to control the color. Just my way of doing it my friend. London broil can be cut from many areas. That being said that sure looks like a cut from the Infrapatius muscle. It should be excellent.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    The infapa who is what?? Lol.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,791
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    The Infrapatius is one of the Major Deltoid heads. Part of the "clod" if you will. It is par excellent by any standard.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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