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Author Topic: Remember London Broil?  (Read 689 times)

Offline ChrisSmolinski

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Remember London Broil?
« on: January 14, 2017, 2237 UTC »
One of our supermarkets had Top Round aka London Broil on sale, buy one get two free. Hard to pass up a deal like that, working out to $2.33 a pound.

While it's popular to marinade this type of roast, I stopped doing that years ago, and it turns out great, this cut has a nice beefy taste. As usual I let it warm up on the counter for a few hours(*) before sprinkling with some salt, and then placing on a roasting pan and putting it under the oven broiler:



Broil for 5 or 10 minutes depending on the thickness, then flip over, broil the other side, and repeat.  I like to remove mine when it's 115F, so after resting and carryover it ends up around 125F. (**)
Be sure to tent it with aluminum foil while resting. And please be sure to rest it, don't just cut into it:



OK, that ended up pretty close to 125. This is why you don't want to cook it to your desired final temperature, or it will end up over cooked:



Slice thin, on the bias if you want to be fancy:



Enjoy!



(*) The Food Police tell you this is dangerous and you should never ever do this. Never. Ever.
(**) The same Food Police tell you 145F is Medium Rare and you should not eat steak cooked less than that.
Chris Smolinski
Westminster, MD
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Offline skeezix

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Re: Remember London Broil?
« Reply #1 on: January 15, 2017, 0207 UTC »
That thermometer - is it calibrated with traceability back to NIST? If not, might as well consult /dev/random.

And agree fully with putting a tent over the meat and letting it sit for a bit.

Those photos look so very, very good. Grilling a skewer or two of mushrooms also adds a certain... je ne sais quoi. A bit of olive oil, a dose of rosemary.
Minneapolis, MN

Online MDK2

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Re: Remember London Broil?
« Reply #2 on: January 15, 2017, 0222 UTC »
That thermometer - is it calibrated with traceability back to NIST? If not, might as well consult /dev/random.

And agree fully with putting a tent over the meat and letting it sit for a bit.

Those photos look so very, very good. Grilling a skewer or two of mushrooms also adds a certain... je ne sais quoi. A bit of olive oil, a dose of rosemary.

Pretty much all meat can benefit from a rest. Even hamburger patties.
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Offline Pigmeat

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Re: Remember London Broil?
« Reply #3 on: January 15, 2017, 0247 UTC »
Flank steak. I ate more of that stuff as a kid than I can remember. Salt and pepper are all you need with a good piece of meat if you know how to cook it.

Don't answer the phone if you broil it. It can go wrong quickly if you're not used to cooking with a broiler. It's like eating the sole of your shoe when this one goes too long.

"But it's tough and burnt." "Shaddup and eat it. I'm not cooking again" "Pass the ketchup."

Direct quotes from young Pigmeat's house after yet another flank steak disaster.