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London Broil - Got any tips?

AnsonWilsonAnsonWilson Posts: 33
edited November -1 in EggHead Forum
Trying a London Broil this evening. I mixed up a marinade last night from the 2009 Eggfest Recipe book, basically worstershire, dijon mustard, some canola, and some vinegar.

So that's marinating in the fridge, but after I did all that, I realized it didn't give specific instructions on how to cook. I'm sure I can wing it, but I have guest coming over and I always hate for them to be guinea pigs, although so far it usually turns out great.

So what would you guys recommend for temperature? Also, I know a london broil is often prepared medium to medium rare. My wife is currently 8 months pregnant, and is trying to stay away from raw foods. Is there a way I can prepare a portion for her that is well done that will still have some flavor?

Thanks in advance!
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Comments

  • fishlessmanfishlessman Posts: 16,492
    maybe cube it and back into the marinade, then kabobs, thinking they maybe more tender that way overcooked
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  • ViennaJackViennaJack Posts: 357
    You're probably already finished with whatever you decided to do, but for what it's worth, I cook them like a giant steak, direct at around 400 degrees dome temp, and I pull them at 130 internal or so to rest for 5 or 10 minutes, then slice 1/8" thick and serve. That gets it to a nice med rare.

    If you need to have some done a little more than the rest, just cut off a normal steak-sized section and start it earlier than the rest.
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