London Broil

KYGran

Can someone direct me through the setup and cooking of a 3.75 pound London Broil? I would love to have it for dinner this evening.

Rusty Rooster

KYGran,
We have done then like this for years and get raves. Marinade, starting as soon as you can in a zip bag.
1 cup oil
1/2 cup dijon mustard
1/4 cup vinegar
1/8 cup wostershire (sp)[p]Cook @ about 350 till med rare then slice thin accross the grain.
After marinading, take the marinade, drain off part of the oil and simmer the rest to cook any meat juices in it, then serve over the meat as gravy.
Hope you like it.
Tom

bobbyb

KYGran,
Try this from the whiz's site.
Bob
[ul][li]Whiz's london broil recipe[/ul]

KYGran

bobbyb,
Thanks a bunch. I have two responses so I will check them both out. I think Rooster's cook is about the same as Whiz's -- just a different marinade. [p]I think I will throw on some Dizzy Dust and see what happens.[p]I appreciate ya!

KYGran

Rusty Rooster,
Thanks a bunch! I had just dusted with Dizzy Pig before I read your respons. I will keep your recipe and try it next time. [p]I really appreciate your response!

Rusty Rooster

KYGran,
You are correct. The same except I marinade. Either one is good if you do not overcook.

Rusty Rooster

KYGran,
It will not hurt, I sometimes add a rub for a little different flavor.

jbrodie

One more you might try is marinate overnight in Italian dressing. Remove from and wipe off excess dressing. Use a rub and let sit for a couple hours and then cook at 350* until done.

KYGran

jbrodie,
That sounds really good. I like Italian dressing as a marinade. I will have to remember to use it on a London Broil.[p]The one I did turned out very nice. I don't have a remote thermometer (arriving any day) so I had to use my instant read. I left it on about 10 minutes too long. I ended up with more medium than medium rare, like we like it. BUT, it was tender, juicy, and very tasty. We have enough left over for this evening, too!![p]Thanks for your suggestion! Happy egging!