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London broil

edited 12:14PM in EggHead Forum
Has anyone done a london broil on the BGE? What rubs are good? Does it get tender?


  • GfwGfw Posts: 1,598
    <p />RBK, my very first cook on the BGE was a London Broil - did several since - it was great. Check out the link and - I prefer a little marinate and mustard - experiment, you'll like the results. Good luck![p]
    [ul][li]London Broil[/ul]
  • BDBD Posts: 87
    RBK,[p]If you are familiar with, go there and type in london broil. There are 2 recipes that come up. I've tried them both. I think London Broil is better when marinated, especially overnight if possible. Then, before grilling, a rub or some Montreal steak seasoning added on is good, too.

  • SpinSpin Posts: 1,375
    RBK,[p]Tenderness of a London broil is entirely dependant on the cook. I prefer the cooking method offered to me by JJ, sear at high temp for two minutes each side and remove from the Egg. Slice across the grain in 1/4' strips and then finish cooking in a cast iron pan. You can see how the meat is cooking and adjust the finish for the meat.[p]Using this method you don't need a rub. Deglaze the pan and create a nice sauce.[p]Spin

  • RBK,
    London Broil is great on the BGE. Like already said, I marinade if possible overnight, put your favorive beef rub on and sear 2/2 then dwell 2/2 and cook til 125-130. Cut across bias as thin as you can at an angle. Its great but Tri-Tip is better IMHO.[p]Grillin Bill

  • BluesnBBQBluesnBBQ Posts: 615
    I usually marinate it overnight in Guinness, garlic, black pepper and any other spices I feel like throwing in (scallions, chopped onions or onion powder, rosemary, etc.) Guinness is an excellent beef marinade.

  • WallyQWallyQ Posts: 10
    RBK,[p]London Broil is one of my families favorites (and easy on the wallet). I usually just char-crust'm with the garlic peppercorn mix but last weekend I marinated one in a mixture of pineapple juice, soy sauce, and cheap 'ol burgandy wine for 3 days. It was fantastic! I also marinated a couple large sliced vidalia onions in pineapple juice and soy sauce for around 2 hours, then stir fried them on the egg once the steak came off. Slice the steak thin and topped with the carmelized onion. Outstanding!!! [p]
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