London Broil

Spring Chicken

<p />I did a London Broil today after soaking in a packaged marinade for eight hours, searing at 700° for a total of four minutes per side, dwelling for about five minutes to an internal temperature of 145°. It was tasty but a bit chewey. Any ideas why?[p]Spring Chicken
Spring Texas USA

Mike in MN

Spring Chicken,[p]A tough chunk of meat...they look the same as a fork tender piece. You did it all correct....[p]Like I always say "sometimes it works, sometimes it doesn't.[p]OK, it's over, what's up for tomorrow night?

Spring Chicken

Mike in MN,
Haven't thought of that - When you can't blame the cook, blame the critter. Cool...[p]Spring Chicken

Unknown

Spring Chicken, I've had pretty good success Egging the tougher meats such as London Broil and flank steaks by using the Jaccard beforehand. It really seems to make it quite a bit more tender. Not a cheap instrument to buy, but well worth it, IMO.