Prime Cut of Beef??-- I'll pass

[Glenn W]

A Fillet, Prime Rib, Rib Eye??--- they are ok. But give me a big ole slab of a London Broil, let me do some magic and I am in heaven.
Nothing fancy-- In fact about as simple as it gets.
Let's hear some of ya'lls London Broil marindades.
Mine is so simple it is ridiculous:
Use one of those meat hole punching things (or a fork).
Zesty Italian Dressing, a few big splashes of decent Balsamic vinager, some Dry Vermouth (or other dry white white), Garlic Powder.
Marinade for 24 hours. (last 12 outside of fridge)-- even better if you have a vaccum sealer. Sear it on the grill to medium rare at most. Let rest and slice thin across the grain.

Braized redskin potatoes, and your favorite Green Veggie.

Great Day in the Morning--- That's what I'm talking about.

[GALAZIO]

I had you pegged as a Granola type!

[Glenn W]

I had you pegged as a Granola type!

If you only knew------

Give us one of those South Texas Marinades

[GALAZIO]

Glenn...I waiting to see some London Broil recipes. It's been years since I had one. We would never think of using such a good cut of meat... we are brisket boys down here. 18 hrs in the smoker at 200-225 with a simple rub... doesn't get any better. Maybe I should start a BBQ brisket thread....

[Persistence]

That sounds damn good. Going to have to try that...

How long should it be cooked in order to make sure you get it right? Give me an "average" size LB and cooking time if you can. I'd like to try this...

Thanks!

Glenn

[Glenn W]

For a 2" thick slab and using a gas grill ( I know, I know) this is what I do: Get the grill good and hot. Sear each side (20 seconds or so on each side). Turn burners down to low and put on top rack of grill. About 6-7 min on each side for rare-- 9-10 min each side for medium rare. baste with marinade on the turn. Let rest a good 5-10 minutes before cutting.
Note, if you do the finger push test for doneness, it is cooked more than you are used to with regular steaks.

[flatbottom]

Glenn...I waiting to see some London Broil recipes. It's been years since I had one. We would never think of using such a good cut of meat... we are brisket boys down here. 18 hrs in the smoker at 200-225 with a simple rub... doesn't get any better. Maybe I should start a BBQ brisket thread....

I would like the BBq thread...brisket is a favorite over here


GW I/we did the London broil as you typed..to the Letter.......man what a great taste. Sliced cucumbers and tomatoes in seven seas dressing, with garlic smashed red skin taters...mmmmmm

[Persistence]

Thanks!!!

[SAXIS ISLANDER]

The good wife fired up the grill tonight seared a london broil for the family. Marinated for dinner on Thursday but with four lacrosse games, a birthday party, a foiled fishing trip turned golf marathon, we didn't get to eat it until today. In a mixin bowl the followin was combined as a marinade:

1/2 cup Makers Mark
1/2 cup ice
4 cloves garlic sliced very thin
a few teaspoons brown sugar
3 diced jalapenos
1/2 cup of canola oil
a few dashes of L&P
a diced onion
1/2 cup orange juice

Add Makers and ice to glass. Sip sparingly through process.

Layer 1/2 the garlic, onions, japs on the bottom the 9x13 baking dish. Stab the beef with a fork. Place beef atop sliced veggie. Pour liquid over beef. Put remaining veggies atop the beef. Cover and refrigerate. Get more ice and another glass of Makers.

Weren't bad.

[LadyAngler]

Hey Glenn,

London Broil is definitely one of our favorite cuts here. The marinade you have looks really good and easy. I think I'll have to try it this week.

Another marinade I like to use for a quick turnaround is a Lite Caeser, w/Worcesteshire, and garlic. No real measurements, just to whatever your taste might be. If you can marinade it for a full night, great, if not try to get at least an hour. Oh yeah, forgot that I do add a little bit of butter on top when I put it on the grill to melt into the LB.

Throw some corn on the grill along w/the other green veggies and let the eating begin!

Nothing better than cooking on the grill!