Friday - Top Round "London Broil" on the SJS

[Jose Suro]

Hi All,

Cooking for two last Friday. Top round can be a tough cut of meat. But, marinated for a couple of hours and quickly seared, then sliced super thin cross grain it is very tasty and tender. Cooked it on the SJS on very high heat covered for a couple of minutes each side to 135 internal. Added a small chunk of hickory before putting the grate on. A single malt scotch is the perfect libation to go with it.

Getting the SJS really hot

London Broil on side 2

Resting with single malt in hand

Sliced to 1/8 inch thick

All the best,

Jose

 

[Frank H]

Steak and single malt scotch? Match made in heaven !

 

[JimK]

Looks really good, Jose! Nice pics too.

 

[Bill Schultz]

Save me a glass and a dish please

 

[John Solak]

Looks good and nice pics too!!

 

[Tony R]

Looking good my friend....

 

[Rich Dahl]

That looks great!

 

[ChuckO]

You hit it out of the park with that cook Jose!

 

[Joe InJersey]

Gotta luv a great LB... (especially with beef prices, as high as they are, this summer).

 

[CLasko]

Excellent! Great pics.