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Help with London Broil

SandiSandi Posts: 107
edited November -1 in EggHead Forum
Any tips, recipes advice for cooking a london broil on BGE? Planning this for Sunday dinner, need your expert advice![p]Thanks in advance.


  • SpinSpin Posts: 1,375
    Sandi,[p]An overnight marinade can help with the flavor and tendency for toughness. I like to use a good tasting beer for the marinade. About 45 minutes prior to the cook I remove the meat from the marinade, pat dry with paper towels (dry meat browns better), and set in the freezer to stiffen up. I remove when the Egg is ready to go, add a dusting of kosher salt and some cracked pepper to both sides - pressing the coating into the meat.[p]Cook for 2 minutes per side at 600-700°F direct and remove. Slice across the grain in 1/4" strips and move the slices to a cast iron pan that will fit in the Egg. Cook to desired doneness. The pan juices can be made into a nice sauce.[p]The cooking method allows you to see how well cooked the meat is and eliminates the guesswork, along with providing pan juices. JJ taught me this one and it has never failed.[p]Spin

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