London broil


 
B

Brian Zimmerman

TVWBB Pro
So I fired up the grill tonight for a little London broil. Spread olive oil over the entire surface and sprinkled it with a Montreal style steak seasoning I made a while ago.

DSC00577.jpg


Put in over direct for 4-5 minutes a side then indirect same time. Fire was really not that hot as I forgot to buy charcoal and was using the stuff at the bottom of a few bags.

DSC00579.jpg


Plated it with some Uncle Ben's Basmati Ready Rice. Sat back down in front of my computers and ate.

DSC00580.jpg


Cut open and was done just right.

londonbroil.jpg


After 10 hours taking Cisco CCT/RS practice exams I had to dumb things down a bit. Nothing like the Chris Elliot movie, 'Cabin Boy'.

Thanks
 
London Broil isn't bad. 'London Broil" is a method of preparation - not a specific cut of meat, despite what you might see on labels in meat departments.

Formerly, flank was used for LB most of the time. For the past many years it is usually top round, sometimes bottom round, sometimes a thick crosscut of knuckle.

London Broil preparation always means marinating for several hours, grilling or broiling, then serving very thinly sliced. It is usually cooked to medium-rare or medium.
 
Kevin you are a wealth of knowledge my friend! You should have your own BBQ school! (heck maybe u do!)

You are true asset to this site!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
London Broil isn't bad. 'London Broil" is a method of preparation - not a specific cut of meat, despite what you might see on labels in meat departments.

Formerly, flank was used for LB most of the time. For the past many years it is usually top round, sometimes bottom round, sometimes a thick crosscut of knuckle.

London Broil preparation always means marinating for several hours, grilling or broiling, then serving very thinly sliced. It is usually cooked to medium-rare or medium. </div></BLOCKQUOTE>

Thanks for the information. Definitively going to give it a try next time I see a good sale on it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
London Broil isn't bad. 'London Broil" is a method of preparation - not a specific cut of meat, despite what you might see on labels in meat departments.

Formerly, flank was used for LB most of the time. For the past many years it is usually top round, sometimes bottom round, sometimes a thick crosscut of knuckle.

London Broil preparation always means marinating for several hours, grilling or broiling, then serving very thinly sliced. It is usually cooked to medium-rare or medium. </div></BLOCKQUOTE>

Actually I don't really marinade the meat. I just coat the outside with olive oil then throw on seasoning. In the past I have marinaded and it came out good as well. Usually around here it comes with little fat and is cut at least an inch thick. It is a good cheap cut of meat that people mostly pass up. That nearly 3 lb steak cost me less than $10.50 on sale. It is not a strip or a fillet, but it ain't bad.
 
If you rub only - and that's perfectly fine - it is not London Broil. Again, LB is not a cut. It's a method of preparation. In Florida (at least at W-D and Publix) the cuts sold as LB are top rounds.

Nothing wrong with cooking top rounds or any other cuts with rubs only. But that's not London Broil. But that's okay.
 
You must log in or register to reply here.

 

Back
Top