anybody ever cooked london broil?

[justin22g]

I was walking through the grocery store today and they had them buy one get one free.

I looked up some recipes online, but I decided to wing it.

I can't even tell you what I marinated it with :mj07:

The only question I'm asking is... high or medium heat?

It's 2 pounds

 

[justin22g]

I marinated it with cavenders, mccormicks steak, and a little bit of dales

I also threw some meat tenderizer on it... and beat it with a fork...

 

[shawn555]

I was walking through the grocery store today and they had them buy one get one free.

I looked up some recipes online, but I decided to wing it.

I can't even tell you what I marinated it with :mj07:

The only question I'm asking is... high or medium heat?

It's 2 pounds

High should work

 

[Morris]

You beat the book for $60 and you're buying London broil??

J/K bro...Just slice it against the grain and it will be tasty!

 

[justin22g]

You beat the book for $60 and you're buying London broil??

J/K bro...Just slice it against the grain and it will be tasty!

:mj07: :mj07:

I remember when I was younger, my dad was the pro at a country club, and they would serve london broil once a month for sunday buffet.

It was absolutely unbelievable:00hour

 

[justin22g]

and cut against the grain?

is it anything similar to a flank steak?



and btw... I don't get paid till tomorrow :mj07:

 

[Morris]

and cut against the grain?

is it anything similar to a flank steak?

It's probably gone by now but yes cut it at an angle in 1/4' slices. Should be tasty!

 

[justin22g]

It's probably gone by now but yes cut it at an angle in 1/4' slices. Should be tasty!

:toast:

Thanks Morris... that's what I did and it was excellent!

Even have some left over for lunch tomorrow

 

[SixFive]

justin, you're going to make somebody a fantastic wife! :mj07:


Really, just kidding. Pretty cool how you're learning to cook/grill out/etc. other threads you've posted.

 

[jer-z jock]

WAY too late but, 2 lbs worth of steak or any meat cooked high should have it done on the outside and red on the inside or done all the wat through but dry, I would of slowly cooked that and possibly even either put it in an oven bag or folded aluminum foil around it and sealed the egdes to make sure the juices stay inside and cooked it slowly....

I cook my venison (a roast) this way and not only does it soak the seasonings up but the juices remain in it and it cut with a fork...which is really a testament to what slow heat and a oven bag (or homemade oven bag-foil) can do for a piece of meat.

 

[justin22g]

justin, you're going to make somebody a fantastic wife! :mj07:


Really, just kidding. Pretty cool how you're learning to cook/grill out/etc. other threads you've posted.

haha... smartass! :mj07:

I love experimenting with different things...

I could grill all day everyday:00hour

 

[justin22g]

WAY too late but, 2 lbs worth of steak or any meat cooked high should have it done on the outside and red on the inside or done all the wat through but dry, I would of slowly cooked that and possibly even either put it in an oven bag or folded aluminum foil around it and sealed the egdes to make sure the juices stay inside and cooked it slowly....

I cook my venison (a roast) this way and not only does it soak the seasonings up but the juices remain in it and it cut with a fork...which is really a testament to what slow heat and a oven bag (or homemade oven bag-foil) can do for a piece of meat.

I cooked it @ 300 over coals.

it was excellent... I will probably do another one this weekend