Frank H
TVWBB Gold Member
Ok , so if you remember from Sunday, our hero(me) had cut that big honkin chunk of London broil in half and was threatening to marinate it in Italian dressing and cook it on the grill. Well , I did just that.
Marinated all day.... Came home and after a few chores and a brisk walk , got the fire ready.
The usual drill. Blazing hot fire little S&P threw on the meat.....
4 minutes to a side and flip,flip....blah blah blah
Took it off the fire at around 125 , if I can believe my crappy digital meat thermometer that takes about 3 days to tell you the temp of your meat....anybody else excited about the thermapen they're gettin for fadda's day?
Gave the meat a little rest....and sliced it up in best Wolfgang puck style.
This was excellent , but if I'm honest the marinade didn't do a lot for it. Which was surprising because I feel like it adds tons of flavor to tip steak. My theory is that this London broil cut is a denser piece of meat and it can't absorb the marinade as readily. Next time I'll pierce it a few times with the meat fork before it goes in the ziplock. And maybe marinate it overnightAND all the next day. Anyhow , this was tender and juicy as before so definitely worth cooking (and eating). You all have a good night.
Marinated all day.... Came home and after a few chores and a brisk walk , got the fire ready.
The usual drill. Blazing hot fire little S&P threw on the meat.....
4 minutes to a side and flip,flip....blah blah blah
Took it off the fire at around 125 , if I can believe my crappy digital meat thermometer that takes about 3 days to tell you the temp of your meat....anybody else excited about the thermapen they're gettin for fadda's day?
Gave the meat a little rest....and sliced it up in best Wolfgang puck style.
This was excellent , but if I'm honest the marinade didn't do a lot for it. Which was surprising because I feel like it adds tons of flavor to tip steak. My theory is that this London broil cut is a denser piece of meat and it can't absorb the marinade as readily. Next time I'll pierce it a few times with the meat fork before it goes in the ziplock. And maybe marinate it overnightAND all the next day. Anyhow , this was tender and juicy as before so definitely worth cooking (and eating). You all have a good night.
