London Broil with Mushrooms, Shrimp and Garlic


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
When I was a kid, London Broil was one of the go to items to grill, at least in my neck of the woods. Anyway, when it went on sale last week I decided to be a little nostalgic and picked one up. Dug around and looked at several recipes until I found one that appealed to me. Smoked it on my 18" WSM.

Marinated the meat for around 30 hours in Stubbs Beef Marinade. Rubbed in down with a rub called Garli Garni. It's a rub from the Gilroy Garlic Festival that my son brought me.



Went with some Royal Oak Lump today.



On the WSM, dialed in at 225, a little pecan for smoke.



Got the mushrooms, shrimp and garlic prepped and ready to go.



It was about 104 yesterday at the house and even running at a steady 225, the meat shot up to 120 It in about 40 minutes. Caught me a little off guard.



Gave it another 10 minutes and it got up to 138-140.



Sauced, gave it another minute or two and pulled. I had planned to give it a reverse sear after smoking but decided not too as it was rapidly approaching medium. I hadn't even started on the veggies yet so I double foiled and put in dry cooler.



Melted half a stick of butter in my large cast iron skillet.



Sauteed the mushrooms.



When shrooms done, added another 1/4 stick of butter and the shrimp.

 
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When shrimp was done added another 1/4 stick of butter and added the garlic and three scallions, chopped.



Some quick corn.



Baked up some gold potatoes.



Plate. Crummy picture.



Whenever I've done London Broil in the past I've always sliced it thinly across the grain. The three main recipes I looked at for this cook all recommended to cut steaks out of the meat to serve. I decided to go that way. I'm here to say that the next London Broil I do will once again be sliced. The flavor was excellent and tasted wonderful, but.... I wouldn't call the meat downright tough, but it was a far cry from tender. I was a little surprised with the meat being in the marinade that long. Otherwise I was satisfied with the cook. The mushroom/shrimp topping was delicious. We'll be slicing up what is left and my wife is making steak fajitas for dinner tonight. Hope everyone is having a great weekend. Thanks for looking.
 
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Looks great to me Cliff, but ill take your word for it. The mushroom/shrimp topping recipe will be stolen for future cooks.
 
Looks super! Can't remember the last time we had a London broil. Love the mushroom, shrimp & garlic topping.

I know what you mean about the heat. fwiw - these days... the first 100* in the WSM is free!
 
Cliff that looks delicious and I'd take a plate. Like the mushroom, shrimp & garlic mix will be doing that one for sure. I'm sure your wife's fajitas will be outstanding for tonight's dinner.
 
Looks real good Cliff. That used to be a popular cut for us years ago, haven't had it in along time. I do remember cutting it thin against the grain because it wasn't the most tender cut, but it was very tasty. It's funny I thought Barb and I were the only ones who used garli garni, been using it for years makes a great garlic bread topping.
I even have a knock off I make that's real close to it.
 
That was a great meal Cliff. I love grilling LB but I have never smoked one. I'm going to give it try...

Regards

John
 
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