London Broil help.

[Lucky63]

I marinate mine in this:


Cook on high heat for 20-25 minutes. It takes a little bit to char from the marinade. Once it starts to char, add a little coating of Chimichurri. Then char again. This time it will char faster due to the olive oil in the Chimichurri. Glaze a little more and let rest for at least 5 minutes. Like others mentioned, SLICE IT VERY THIN.

I usually serve mine with Goya rice and seasoned black beans. Mmmmmmmmm🤗🤗

This last one was thicker than the ones I usually cook so it was a tad bit underdone. BUT about 30 seconds on each side in a skillet for leftovers keeps it from getting tough.

 

[cubrock]

I marinate mine in this:
View attachment 555678

Cook on high heat for 20-25 minutes. It takes a little bit to char from the marinade. Once it starts to char, add a little coating of Chimichurri. Then char again. This time it will char faster due to the olive oil in the Chimichurri. Glaze a little more and let rest for at least 5 minutes. Like others mentioned, SLICE IT VERY THIN.

I usually serve mine with Goya rice and seasoned black beans. Mmmmmmmmm🤗🤗

This last one was thicker than the ones I usually cook so it was a tad bit underdone. BUT about 30 seconds on each side in a skillet for leftovers keeps it from getting tough.
View attachment 555688View attachment 555689View attachment 555690

Oh, my….

 

[Papermaker]

London broil in the crock pot. Look up "Mississippi Pot Roast". Really tender and delicious. London broil (marinated, dehydrated and sliced) makes the best beef jerky.

Don't forget the crock pot liners.

 

[LeeMajors]

Did it cry and scream when you cut it. Thay thing is still alive.

I marinate mine in this:





Cook on high heat for 20-25 minutes. It takes a little bit to char from the marinade. Once it starts to char, add a little coating of Chimichurri. Then char again. This time it will char faster due to the olive oil in the Chimichurri. Glaze a little more and let rest for at least 5 minutes. Like others mentioned, SLICE IT VERY THIN.



I usually serve mine with Goya rice and seasoned black beans. Mmmmmmmmm🤗🤗



This last one was thicker than the ones I usually cook so it was a tad bit underdone. BUT about 30 seconds on each side in a skillet for leftovers keeps it from getting tough.



 

[Sneakymedic]

I throw it in a gallon freezer bag with a bottle of Allegro marinade, flip it over a few times over 24 hours, and grill it lightly , still rare, cut against grain. noms.

 

[JBoyette]

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?

Next time,
Give this a try, I have smoked this bad boy four times, and its GREAT

London Broil with Blue Cheese Butter | Traeger Grills

Marinade your beef and mix up our delicious blue cheese steak topping, it’s rich in spices and herbs and presents like you spent hours in a culinary kitchen.

www.traeger.com

 

[BigWaylon]

Just stumbled across this thread. Mom used to cook them after a long marinade, but I’m not exactly sure what she did…just remember I enjoyed them.

Recently we’ve done a few in the smoker. A good roll, some horseradish, and some barely cooked LB makes for a great sandwich. 😁



This was another one…

 

[noway2]

Next time,
Give this a try, I have smoked this bad boy four times, and its GREAT

London Broil with Blue Cheese Butter | Traeger Grills

Marinade your beef and mix up our delicious blue cheese steak topping, it’s rich in spices and herbs and presents like you spent hours in a culinary kitchen.

www.traeger.com

Sounds good. Soy sauce (and water) with a few other things usually make for a good marinade. I like the smoker at a low temp for a while. The one I tried in the smoker came out good and my wife actually complemented it (always a bonus).