Tried the London Broil recipe I saw here this weekend. Meat was about 1 1/2" thick and I seared it at 700 degrees on both sides for 2 minutes per side and then cut into 1/4" strips across the grain. Put in cast iron skillet and put back on at about 450 degrees. My wife likes her meat well done so I let cook until almost all the pink was gone then pulled off and left in the skillet.
Meat was very tough.
Did I leave it on too long?
Would like to try again but would like to have better results.