Almost too hot to cook...


 
Frank H

Frank H

TVWBB Gold Member
the other night. Daytime temp got up to 96 and it was muggy on top of that. I was thinking we'd have spaghetti. (our traditional wednesday night meal) but we were at the market and Sweetie thought the london broil (top round) looked good. Hey , who am I to argue ? A good needling and a quick marinate in Italian dressing , a dusting of fresh ground black pepper and onto the grill grates she goes.




A nice cabernet for the chef....





By dinner time the temp had gone down to 89-90 degrees and we ate on the patio in the shade and there was a decent , if warm , breeze blowing so it was bearable.







2 minutes on the grate...a quarter turn and 2 more minutes then a flip....voila. grill marks.:cool:




Took it off when it still felt fairly rare and let it rest.....sliced it thin on the diagonal. looked very nice , I think.




Sweeties plate.




OK , in the spirit of full disclosure , this steak was what some might call tough.(as top round is occasionally. had some gristle running thru it..... I say chewy.and I dont mind chewy If the flavor is good. And this had excellent steak flavor and was only $3.99 a pound.This is the kind of meat I will cook on a weeknight just for us. I would splurge on a better cut if it was for company.Sweetie had seconds on the meat and allowed that it tasted very nice , but wished it was more tender. But with nice garden tomatoes and local corn on the cob as sides.. (and a glass or two of that 14 hands cabernet? it was a pretty good meal on a hot wednesday night.
Thanks for dropping by.
 
Looks great, we really enjoy London Broil and sirloins because of the flavor but every once and while you get a tough one. Also, really need to keep it to Med-rare as you did :)
 
Perfect looking meat for me :) . Just have another glass or two of vino and that steak will be perfectly tender (or you just won't care) !

IMO, it looks like you cut the meat with the grain (hence, the toughness). Next time, do it as thin but across the grain. Should be a big improvement.
 
Have to agree on the grain. I tried one top sirloin that was cooked medium rare and cut a piece with the grain and then one across the grain, world of difference. But you are right sometimes ya just get a beef jawbreaker no matter what you do.
 
Beautiful cook on that steak Frank. Noce quadrillage.

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Beautiful cook on that steak Frank. Nice quadrillage.
 
Frank, this looks DELICIOUS! Nice job!
LB is best marinated for several hours then broiled or grilled at extremely high heat and plated in thin slices, cut across the grain...
Yeah, 4 bucks a pound now... watch that cost rise over the next year.
 
Len Dennis said:
Perfect looking meat for me

IMO, it looks like you cut the meat with the grain (hence, the toughness). Next time, do it as thin but across the grain. Should be a big improvement.
Click to expand...

you know , i think youre right. have to watch that. musta been the vino !
 
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