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London Broil

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Spring Chicken
Spring Chicken Posts: 10,255
edited November -1 in EggHead Forum
336%3B696323232%7Ffp67%3Dot%3E2327%3D8%3A4%3D933%3Dxroqdf%3E2323383677%3B56ot1lsi
<p />I did a London Broil today after soaking in a packaged marinade for eight hours, searing at 700° for a total of four minutes per side, dwelling for about five minutes to an internal temperature of 145°. It was tasty but a bit chewey. Any ideas why?[p]Spring Chicken
Spring Texas USA
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  • Mike in MN
    Mike in MN Posts: 546
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    Spring Chicken,[p]A tough chunk of meat...they look the same as a fork tender piece. You did it all correct....[p]Like I always say "sometimes it works, sometimes it doesn't.[p]OK, it's over, what's up for tomorrow night?
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    Mike in MN,
    Haven't thought of that - When you can't blame the cook, blame the critter. Cool...[p]Spring Chicken
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  • Unknown
    Unknown
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    Spring Chicken, I've had pretty good success Egging the tougher meats such as London Broil and flank steaks by using the Jaccard beforehand. It really seems to make it quite a bit more tender. Not a cheap instrument to buy, but well worth it, IMO.

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