London Broil - to sear or not to sear ?

Walter

Getting ready to do my first London Broil. Planning to marinade in a marinade I've been using for Tri-tip the past couple of months. Is London Broil a cut of meat I'd want to sear (600-700) then drop the temp to 350-400 and cook till done... or cook at a consistent 350-400 like the Tri-tip?[p]Any other suggestions?[p]Thanks,
Walter

Mac in NC

Walter,[p]London broil is a very lean cut of meat. I would suggest marinating first and then searing at extremely high heat and leaving on until your desired temp. (no higher than medium rare or it will become tough) Slice against the grain into very thin slices and serve. Good luck!!! Mac

Smokin' Todd

Walter,[p]I personally dont sear london broil. Too many times I tried that and while the outside was crisp the inside was still raw. Try this simple method from my site. Always had great results. Let us know what you do![p]

Unknown

<p />Smokin' Todd,

mad max beyond eggdome

Walter,
i tend to agree with mac c. .. .i recently did one (not marinated), rubbed with dizzy cow lick and olive oil and kosher salt. . .. trex'd it. . seared at 700+ for 2 minutes per side, then let it rest for 20 minutes, then back on at 400 for about 10 minutes per side until medium rare (it was pretty thick). . .thin sliced it was very good. . .but it is a tough piece of beef, but with a lot of favor. . .i think i would follow the advice of others and marinade it next time. ..

Walter

Thanks for the great suggestions... I'll post what I ended up doing and how it turned out. I've got 2 marinading in the fridge... tomorrow can't get here soon enough. Guess I can always try high temp on one and medium on the 2nd along with the tri-tip. In either case, I get to enjoy the experiments