Beef Round London Broil???

Mattman3969

Doesn't say top or bottom but is labeled as Beef Round London Broil. I know London Broil is just a style of cooking but how would you go about cooking this thing? It is 2 1/2lbs and about 2" thick. I'm thinkin raised direct until med or so. What say you?

DMW

Reverse Sear.

Mattman3969

Does it need a long marinade time or just season/cook like a steak?

hapster

Mattman3969 said:

Does it need a long marinade time or just season/cook like a steak?

I always season with Montreal and do it like a steak... normal grid level and start at about 6min a side and then down to about 4 min a side while checking with the thermapen. I like to take them off around 135 and after the rest they turn out nice and med/ med rare

Mattman3969

What no caveman???? Thanks for the tips.

hapster

Mattman3969 said:

What no caveman???? Thanks for the tips.

The last ones I did at July 4th, I did that way

Zmokin

Actually, the London Broil cut is so lean, it is my favorite cut for making beef jerky.

I would recommend cooking it on the rarer side of your preference as this cut will toughen and dry out easily if over-cooked.  Maybe you could make a nice beef tartare.  I know when cutting it up for jerky, some of the strips would never make it into the marinade.

jaydub58

Put ;it in a large ziplock bag, and dump in a bunch of Kraft Zesty Italian Salad  Dressing.
Let marinate for a few hours, tossing the bad around  every hour or so.
Reverse sear.........you'll do that again!

Mattman3969

Thanks for the tips guys. I found this recipe for a marinade that I might try and will make a Chimichuri sauce
http://eggheadforum.com/discussion/44374/london-broil-recipe

Skiddymarker

Treat it like a tri-tip. Do you have a sous vide? 136º for 4 hours, helps with the texture and allows a quick sear for colour. 

Mattman3969

No sous vide here----- yet. I think I'm goin to smoke at 250ish and reverse sear unless someone tells me I'm crazy.

SGH

For what it's worth I either go raised direct with a 600 degree temp or I reverse sear. Just depends on my mood. If I go raised direct I flip constantly to control the color. Just my way of doing it my friend. London broil can be cut from many areas. That being said that sure looks like a cut from the Infrapatius muscle. It should be excellent.

Mattman3969

The infapa who is what?? Lol.

SGH

The Infrapatius is one of the Major Deltoid heads. Part of the "clod" if you will. It is par excellent by any standard.