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Cook direct 450-500, turning a few times This IMHO is not a piece to be reverse seared.
.Beef, London Broil, Rusty Rooster
INGREDIENTS:1 London broil, covered with seasoning salt and pepperMarinade1 cup cooking oil1/2 cup Dijon mustard1/4 cup white vinegar1/8 cup Worcestershire
1. Pour marinade ingredients in a zip bag & mix. Then add meat and be sure it is well covered. Squeeze out the air and refrigerate turning every few hours. Try to marinade at least eight hours, 24 will be better.
2. Cook direct to your desired doneness, remembering that this is a lean cut & it will be tougher the more it is cooked.
3. As soon as you remove the meat from the marinade, let it set a minute and the oil will separate. Pour off as much of the oil as you can then put the rest in a small pan. Cook to kill anything from the meat and to slightly thicken. Your microwave, stovetop or egg will all do this equally.
4. When the meat is done, slice it thinly across the grain and serve with the cooked marinade as gravy.
Recipe Type: Beef, Main Dish
SourceAuthor: Tom and Karen Chamberlain (Rusty Rooster)Source: BGE Eggtoberfest '08, Rusty Rooster
+1 with njl using Italian salad dressing for marinade.
I've done that for years to marinate meat for shish kabob. It's very good.