London Broil

EggerInCharlotte

Hey, everyone -

Has anyone done a "slow cook" on a tough cut of meat like a London Broil?  I'm wondering if a slow, low-temp cook will bring-out a tenderness and juiciness in the steak.

Any advice?

Little Steven

Not enough fat for a low and slow IMHO. I would do them hot.

gerhardk

Yup I am with Steven, you want a cut like that medium or less and done fairly quick.

Gerhard

Little Steven

You could do our London Broil lower eh?

nolaegghead

London broil is a cooking technique rather than a specific cut of meat. 

Stores will call cuts "london broil" as a marketing technique.

Little Steven

Nola, ours is a flank steak rolled and stuffed with sausage meat.

nolaegghead

Sort of a roulade.  Just posted that on the tenderloin thread

Little Steven

True but it. Isn't cooked as a roulade. It is done like a steak

nolaegghead

Gotchya