London Broil - Got any tips?

AnsonWilson · August 2010

Thanks. I may try that on a small portion of the meat!

2Fategghead · August 2010

Here is one recipe of many after doing a search in the forum.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=754144&catid=1

I have done the cook twice but, it's been a while and I can't fine my old posted cooks. Tim

Fire Walker · August 2010

Keep it simple for real beef flavor Salt, pepper, olive oil and rosemary. Make a paste of the above ingredients rub on both sides of meat, bring egg up to around 450 degrees throw meat down for 5 or so minutes flip for another 5 or so depending on how done you like it take it off let rest covered for about 10 minutes, thin cut on the bias. Perfect.
FireWalker

nlsteve · August 2010

Another simple idea:
Just slather it with Dijon mustard and cook & slice as Fire Walker suggests. The mustard flavor does not come out overpowering.

Steve

70chevelle · August 2010

I do LB's the same as flat irons or flanks. Use your favorite beef rub/seasoning and sear it quickly for rare-med rare, rest and slice thin across the grain. My family enjoys LB's more than there own steaks anymore.

KMagnus · August 2010

London Broil was my first forum post

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=754479&catid=1

I seasoned that one with salt/pepper and whatever dry rub I had on hand for steaks. Had I not been putting it in a salad, I would have used additional seasonings - as others have alluded.

Good luck!

KMagnus · August 2010

London Broil was my first forum post

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=754479&catid=1

I seasoned that one with salt/pepper and whatever dry rub I had on hand for steaks. Had I not been putting it in a salad, I would have used additional seasonings - as others have alluded.

Good luck!

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London Broil - Got any tips?

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