A (much) better London Broil

[dgaddis1]

This was my 2nd attempt at a London broil. Seasoned with Dizzy Pig's "Raising The Steaks." Cooked indirect with low heat with the lid on until the internal temp reached ~100°F (with a chunk of oak for smoke), then removed the lid and moved it directly over the coals for a sear, flipping every minute or so.

It's such a lean cut of meat, there was no fat dripping down on the coals, so no grease fire (and associated flavors). Instead it was licked with flames from just the coals, which gives it a bit of char without any bitterness. When the internal temp hit 135°F I took it off and wrapped in foil to let it rest, then slice against the grain.

Dang good! Cheap cut of meat too, $8 for a pound and a half. Leftovers will go into tacos later this week.

[DRMSMKER]

Yours looks great!
I did one last night also. I discovered that this one was much easer on the jaw to chewy than the last. The last one wasn't over cooked or anything but by nature this is a tough piece of meat. What helped this time is not only cutting against the grain like last time, I also cut much thinner slices and also at an angle instead of just straight down. Made it much more enjoyable and the wife agreed. Also made a side of dipping sauce that was a great addition.

[jasonjax]

Mechanical tenderizing can go a long ways with cuts of meat like a London broil.

[dgaddis1]

Originally Posted by DRMSMKER

I also cut much thinner slices and also at an angle instead of just straight down. Made it much more enjoyable and the wife agreed.

I did the same thing for the same reason! The first one I cooked was chewy, and didn't taste good...buuut, I cooked it at my mother in law's house and all she had was Kingsford Matchlight briquettes, I let them ash over, but still didn't like the flavor. Lump for the win!!

[Steve S]

I have always had good luck marinating those the night before then giving them a good sear. Italian dressing works great.

[Monkey Uncle]

Originally Posted by jasonjax

Mechanical tenderizing can go a long ways with cuts of meat like a London broil.

I'd be concerned about pushing surface bacteria into the center of the meat. Unless you're cooking to medium well, in which case it won't matter.

[Monkey Uncle]

Originally Posted by Steve S

I have always had good luck marinating those the night before then giving them a good sear. Italian dressing works great.

Yes, marinating is the key to tenderizing and bringing out the flavor in this cut. Something with vinegar and salt. I've also used Italian or Caesar dressing, but my favorite marinade is soy sauce, wine vinegar, oil, garlic...and maybe a couple other seasonings that I'm forgetting.

Also, it's important not to overcook it. I find that both flavor and tenderness are best at about 120 - 125 IT with a very brief rest (maybe 5 minutes).

[Joe6Pack74]

A standard Carne Asada marinade works well with this cut. Taco it or not.

[jasonjax]

Originally Posted by Monkey Uncle

I'd be concerned about pushing surface bacteria into the center of the meat. Unless you're cooking to medium well, in which case it won't matter.

If the jaccard is clean and the steaks fresh, the time span between jaccarding and cooking/service isn't long enough to allow significant contamination. The issue comes when there's time for the bacteria to multiply.

I've been employing the use of a jaccard for a very long time and never had an issue.

[dgaddis1]

We ate the rest of this the following night, chopped it up into small 1/8" thick pieces and put 'em in quesadillas. It was still great!

[Big George's BBQ]

Looks very good to me