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London Broil

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500
500 Posts: 3,177
in EggHead Forum
SWMBO called for London Broil tonight. Bonus that is was on sale for $4.11/# for Choice. Marinated for 5 hours. More to come.
I like my butt rubbed and my pork pulled.
Member since 2009
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  • 500
    500 Posts: 3,177
    edited January 2015
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    Used this marinade; http://spicysouthernkitchen.com/grilled-london-broil/
    550* will be the dome temp. Hot and fast. Same way I like my wimmon.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,177
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    Resting.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • hapster
    hapster Posts: 7,503
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    Looks awesome!!!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • 500
    500 Posts: 3,177
    edited January 2015
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    I pulled before medium rare, as it was turning dark on the edges. Rested about 10 minutes. Approved by my toughest critics; two young teenage daughters.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Looks awesome!!! It's good to see you back on here postin up some good grub.

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Zmokin
    Zmokin Posts: 1,938
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    I've never seen a steak scored like that before.

    I'm curious about your process and why.
    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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  • johnmitchell
    johnmitchell Posts: 6,581
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    What a great recipe...I have always walked right past London Broils...Not any more..Thanks for sharing. Your cook looked awesome.. =D>
    Greensboro North Carolina
    When in doubt Accelerate....
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  • 500
    500 Posts: 3,177
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    Zmokin, I scored as recommended in the marinade recipe; to allow deeper penetration of the marinade.  I think it helped, but was more of a challenge to slice thinly. 

    johnmitchell, The taste was great. I will save this recipe.  This one was 2 1/3#, so a meal for four plus leftovers was less than $9.  It shared the plate with Crashed Gold Taters, and Green Beans sauteed in garlic and soy sauce, and red wine.

    Yes, my wife liked the deeper penetration. 
    B-)
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Zmokin
    Zmokin Posts: 1,938
    edited January 2015
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    I might have to give this a try, I don't think I've ever cooked a London Broil.  As it is very lean cut, it has always been my go to cut of beef for making jerky.
    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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  • 500
    500 Posts: 3,177
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    Yes, it is a tricky cut to get right, because it's so lean.  I don't really like to cook them for that reason, but SWMBO prefers lean meats.  Maybe not prefers, but sticks to a leaner and healthier lifestyle.  This time I pulled it closer to between rare and med. rare, cause it will overcook easily.  I think next time I will not crosshatch it as deep, but add more time to the marinade.  Maybe go a little less hot than 550* so I don't overshoot 125* IT.  It's more of a how it looks and feels kinda cook than going by temp., I think.  We will use the leftovers at times for Philly style cheesesteaks.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Little Steven
    Little Steven Posts: 28,817
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    Looks great Tim. In Canada London Broil is a flank steak roulade with sausage in the middle cut into steaks.

    Steve 

    Caledon, ON

     

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  • 500
    500 Posts: 3,177
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    That sounds good.  You Canadians always do things a little different.  "Canadian Bacon"?
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Froman
    Froman Posts: 201
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    OT - I've been trying to figure out what SWMBO actually stood for. Just looked it up. My SWMBO thinks I need to start obeying more. Hah!
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  • danv23
    danv23 Posts: 953
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    500 said:
    I pulled before medium rare, as it was turning dark on the edges. Rested about 10 minutes. Approved by my toughest critics; two young teenage daughters.
    oh hell ya i'm doing that

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

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