London Broil help.

kcult

kcult

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I just took out a 2lb "London Broil." The first thing my wife said was, "That's gonna be tough."

Not a lot of surface area on it, as it's about 2" thick.

How would y'all go about cooking this thing so that it's at least on this side of edible?
 
As mentioned above… quick grill on high heat to medium rare…. Or you are in it for the long haul for a low and slow. When it’s cold out, I will put a an LB in the crock pot over a bed of onions, cover with your favorite seasoning and let it go on low all day. House smells great and it will be super tender at meal time.
 
Marinate or inject that bad boy. I have used The Shed’s steak marinade and it is good. I’d probably marinade it for a day or 2 then kinda roast it in the smoker or cook it elevated over some coals so I wouldn’t burn the sugars in the marinade.

Or the better method would be just to not buy a London Broil and pick up a nice Tri-tip instead. 😆
 
Marinate , season , grill to medium rare . Let it rest wrapped in foil for 10-15 min
Slice across the grain
 
Crock pot if you have the time.
If you have an instant pot
25 minutes in that will tenderizer almost anything
London broil
One cup of beef broth
One can cream of mushroom soup.
One can french onion soup
Any veggies you want to add
I generally skip potatoes cause they'll get mushy if you don't add them later,
Carrots and onions work well
25 minutes in the instant pot and you're good to go
 
any tough meet could become tender after long time cooking on a very low temperature. place it in your oven under 200F and cook till internal temperature in a meat riches 135F. also, you could braise it with wine (red), 1 carrot, 1 celery stick, 1 onion and spices covered till wine almost evaporate.
 
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Another vote here for low and slow with onions. I like to crock pot it, little Worcestershire and onion soup mix, and add a bunch of caramelized onions late in the game.
 
London Broil is very good if fixed right. Cook low and slow until internal temp is around 140. Cut it into thin slices against the grain.
 
CZfool68 said:
Marinate or inject that bad boy. I have used The Shed’s steak marinade and it is good. I’d probably marinade it for a day or 2 then kinda roast it in the smoker or cook it elevated over some coals so I wouldn’t burn the sugars in the marinade.

Or the better method would be just to not buy a London Broil and pick up a nice Tri-tip instead. 😆
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This is the only answer. You have to marinate that tough thing for a few days. Then grill till med Rare, let rest 10 minutes then cut thin on the bias. It’s still gonna be a little chewy but it will be edible.
 
Don't over cook it. A proper London Broil should be more than just pink. Rare'ish'

My wife scores both sides with a knife, marinates it, then seer both sides, a little butter and let it rest. Cut it in thin slices.
 
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Sp00ks said:
My wife scores both sides with a knife, marinates it, then seer both sides, a little butter and let it rest. Cut it in thin slices.
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Yup, I cut it in both directions to let the marinade get down into the meat. Another important step missed.

this reminds me of a friend who used to say he didn’t like steak. Then I went to Costco and got a couple of big juicy ribeye steaks and grilled them medium rare. He took a bite and said, “WOW, THIS IS STEAK? ITS NOT A SHOE!” He apparent,y hadn’t had steak that wasn’t over cooked which is amazing.
 
noway2 said:
Yup, I cut it in both directions to let the marinade get down into the meat. Another important step missed.

this reminds me of a friend who used to say he didn’t like steak. Then I went to Costco and got a couple of big juicy ribeye steaks and grilled them medium rare. He took a bite and said, “WOW, THIS IS STEAK? ITS NOT A SHOE!” He apparent,y hadn’t had steak that wasn’t over cooked which is amazing.
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Sounds like my wife with pork chops. Growing up her Mom cooked them to an internal temp of about 250 degrees. 🤮

Just did some a few weeks back and she‘s amazed at how good they can be.
 
Years ago we ate a lot of London Broils. I'd fix them on the smoker and slice them thin and eat them that way or make fajitas. They make a good cheesesteak, too. You have to cook them slow and slice them thin. It's a cheap cut of meat but can be pretty tasty.
 
Geezer said:
I'd fix them on the smoker and slice them thin and eat them that way or make fajitas
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I’ve been learning that the left over pieces of steak, etc, make wonderful ”street tacos”. Cook up some inions snd peepers, add seasoning, but the trick is a little fresh squeezed lime that brings it all together.
 
Dumb question. London Broil is supposed to be marinated. Did you marinate it?

2-3 hours per inch of thickness, so this should have been marinated 4-6 hours, and cooked only to medium.

www.thespruceeats.com

What Is London Broil?

London broil is not a specific cut of meat, believe it or not. Rather, it is a method of cooking a lean and somewhat tough cut of meat.
www.thespruceeats.com www.thespruceeats.com
 
Eisenhower Steak:

Sprinkle Kosher Salt liberally on both sides
Sprinkle Black Pepper on both sides
Let sit for 5 minutes while the charcoal grill brickets get red hot and are twice the side of the Broil
Place the Broil directly on the red hot coals for 2.5 minutes.
Filip and sear on the untouched red hot brickets for 2.4 minutes
Pick up and scrape the burnt salt, ash and pepper off the Broil
Wrap in Foil and put in Pre-heated oven at 350
5 minute later pull it out, cutting against the grain in very thin strips 1/4" or smaller
Place cutlets vertically and once complete, pour the juices that came out while cutting all over the now cut Broil

Enjoy!
 
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ronn47 said:
Well?
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Two things;

1) Cutting against the grain is important. Being covered in rub messed with my eyes, so I just cut 90º to the board. That showed me the grain was pretty much vertical, so I had to cut at 45º, and THIN.

B) Although setting the meat in the center of the smoker makes for a good picture, it needs to be flipped part way through. That, or out needs to be placed to one side or the other, but not directly over the pot. Although the center checked at 125, when I removed it, I would say about 3/8" of the bottom was well/gray.
 
kcult said:
Two things;

1) Cutting against the grain is important. Being covered in rub messed with my eyes, so I just cut 90º to the board. That showed me the grain was pretty much vertical, so I had to cut at 45º, and THIN.

B) Although setting the meat in the center of the smoker makes for a good picture, it needs to be flipped part way through. That, or out needs to be placed to one side or the other, but not directly over the pot. Although the center checked at 125, when I removed it, I would say about 3/8" of the bottom was well/gray.
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Learning curve, you have to start somewhere.
 
Marinate it then grill to medium rare. The marinade I use contains balsamic vinegar, honey, and soy sauce, delicious. Reduce the marinade add some butter for a sauce. Instead of a turkey this year, since it was just three of us, I cooked a two pound flank steak using this method. The family is not too crazy about turkey.
 
All this hate for london broil. I love a good london broil. Salt, pepper, garlic powder, and onion powder. I place grilling foil on the gas grill grates. Cook to 160 internal temp.
 
Man, some of my favorite meal memories are of my mom’s London Broil. She would slow cook them for hours, then serve them with homemade biscuits and mushroom gravy. She would also sometimes put them in the crock pot.

My wife puts them in the crock pot and does them like pot roast. Again, homemade biscuits and gravy. Yum.
 
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