London Broil

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
4.2lb London broil seasoned with salt, pepper and garlic. Onions and zuchini marinated with Italian dressing. Turned out pretty good. The rest of the meat will be made into French dip sammiches.

img_180196_0_fd8f74decb7c7384c248822232f90061.jpg
img_180196_1_d9fa2ff63a9bfdfa6c76ccbf6e4a2d8d.jpg
img_180196_2_02397ae85ab4a2a38d260537f6d19bc7.jpg
img_180196_3_d9d194d842d76cc96a67cf45ac2622f3.jpg
img_180196_4_5b51653ceb094f9a4fe49956f6fe3764.jpg
 
dollarbill said:
You just do that over a hot grill? Or are you just finishing it that way? thanks. :?:

Cook at between 245-260º until the internal temp hits 105º, then crank the heat and finish with a sear until desired doneness.
 
Thanks Larry, Ill have to give it a try ..maybe this weekend. They'er usually pretty cheap here. I used to cook em' over the gas grill all the time and they were usually Terrible but every now and then I would get a good one.
 
Smitty881 said:
Larry - what kind of lovin' you give those LB's before you put them on the grill? Marinade then rub, or just the rub?

PFSmith

Typically I splash with worcestershire sauce and then rub them with Wolfe Rub Bold and cook immediately. With this particular one I seasoned with kosher salt, pepper and granulated garlic and cooked. I don't generally marinade the LB's, but have in Italian dressing a couple times, but I prefer to not marinade.
 
Back
Top Bottom