London Broil

[halfcocked]

Incredibly, the supermarket had no flank steak so I picked up a slab of London broil instead. I'm thinking of treating it like I would flank. Just burn to about 130 degrees, slice cross grain and scarf down. Any suggestions would be appreciated.

 

[Radrob]

#1 rule: RARE, COOK IT RARE AND SLICE IT THIN.

Marinade makes all the difference too.

 

[EricD]

I was gonna suggest a marinade!

 

[Ron_L]

London broil is a dish, not a cut of meat. It is typically made with flank steak, but a lot of places are selling top round and labeling it as "London Broil"

I agree with rare to med rare. The London Broil dish is marinaded, so maybe look up a London Broil marinade recipe and try that.

 

[halfcocked]

Thanks for the suggestions. It is in marinade to be grilled in the next few hours.

 

[halfcocked]

The finished product. Juicy and deeee-licious. Left overs will make a great pepper steak.

 

[HuskyJW]

People on here overthink grilling

Cook and eat. It will turn out great.