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London Broil over the weekend

JT_Thomas
JT_Thomas Posts: 101
in EggHead Forum
Did a London Broil over the weekend.  This my first attempt.  Thought it went really well.  Used the same marinade that was used in this thread: http://eggheadforum.com/discussion/1175799/london-broil.  Marinated for about 5 hours, cooked around 550.  Cooked 3 minutes per side, then took it up.  Then tented w/ aluminum foil and let it rest for 10 minutes.  Will be doing it again.  
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Comments

  • Black_Badger
    Black_Badger Posts: 1,182
    Anyone ever done LB  in the sous vide? That's a very nice looking cook, but I know some of the LBs I've made a quite tough. A few hours in the hot tub out to fix that, but I don't want it to turn to mush. Anyone played with this???

    Cheers all -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Mross
    Mross Posts: 338
    I have done London Broil SV before. It was 131 degrees for six hours and then seared in cast iron. It was flavorful and tender but not mushy.
    Duncan, SC
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  • JT_Thomas
    JT_Thomas Posts: 101
    Surprisingly enough, this one wasn't tough at all.  I can easily see where it could be though.
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  • berndcrisp
    berndcrisp Posts: 1,166
    Keep in mind that 'London Broil' is not a cut of beef but a cooking method.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • JT_Thomas
    JT_Thomas Posts: 101
    berndcrisp said:

    Keep in mind that 'London Broil' is not a cut of beef but a cooking method.

    True.  Should have called it a flank steak.  At Kroger, they label it London Broil for some reason.
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  • jaydub58
    jaydub58 Posts: 2,167
    As I recall, out here in the wilderness, London Broil is a method of cooking a generous piece of top round steak.
    The hot tub and reverse sear methods both work very well for me.
    John in the Willamette Valley of Oregon
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  • berndcrisp
    berndcrisp Posts: 1,166
    That is not a flank steak!
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • allsid
    allsid Posts: 492
    edited February 2015
    Black_Badger said:

    Anyone ever done LB  in the sous vide? That's a very nice looking cook, but I know some of the LBs I've made a quite tough. A few hours in the hot tub out to fix that, but I don't want it to turn to mush. Anyone played with this???

    Cheers all -
    B_B

    Just did one on Saturday.  136F for 23 hours no seasoning and then into an ice bath for an hour before fridge.  Re-heated at 120F for about 45 min while the egg came up to temp.  Seasoned with the usual cast of characters and hard seared at about 575F for maybe 2 min a side.

    A new favorite!  Meat got really quite firm in SV.  It also got a tiny bit dry bot not too bad.  Sliced about pencil width and served.  SWMBO and I loved it and I could not help but think how amazing the meat would have been wafer thin and on a sammage. 

    Next time if I get really obsessive about it, I will probably brine, inject, or both for a little bit of extra moisture.  However, flavor really trumped moisture overall.

    Also-  will probably go at about 131F SV next time perhaps for 28-30 hours so it has the pink color SWMBO loves.

    Will make this one again soon- 
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • Black_Badger
    Black_Badger Posts: 1,182
    Thanks guys, this one is going on the list...

    B_B
    Finally back in the Badger State!

    Middleton, WI
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