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Found 3 results

  1. London broil... this is a top round steak that weighed in at just under 2 lbs. I scored it on both sides and marinated it overnight in a bath of soy, balsamic vinegar, garlic, sage, rosemary and a few other goodies... I direct seared it moving it on the grill and turning it every 30 seconds for about 6-7 minutes to get a char I was happy with on the outside and then moved it indirect to finish it... Garnished with chopped parsley and a homemade horseradish sauce... London broil / top round is not one of my favorite cuts. It's cheap compared to most other things but it's also on the tough side. In my opinion, these need to either be pounded out or hit with a jaccard. I marinated this one in a salty solution and it tenderized fairly well but it could have been better. I have some friends on another forum who are experimenting with these using sous vide cooks. One of them just finihsed a test at 130°F for 14 hours and said it was buttery tender. He also went on to say that he things 11-12 hours might be the sweet spot for sous vide. I am going to experiment with this cut some more myself as well. I intend to do another one in short order and try my jaccard that I have never used. I will likely marinate it the same way I have this one and use the jaccard prior to scoring the outside of the meat. This brings up another idea I have for @ckreef. Challenge topics that are designed to tackle 'problems' might be fun. What are the best results you can get with a challenging piece of meat? These top rounds are really lean with little marbling so they are at a flavor disadvantage from the beginning. The tough nature of the cut is also another reason these sell for half what a Ribeye sells for... or maybe even less in some cases...
  2. Cooked a London Broil (Top Round) last night for the first time on the Akorn. I was interrupted by a phone call and missed the temp. Came out a bit over done, but still good. I'd would have liked it a but more rare. The backed potatoes (3 russet and 1 sweet) came out perfect!
  3. Hey guys, tonight, my wife had a couple of $2.99 top round sirloin roast, aka London Broils, depending upon what region of the country you live. I must confess, I kind of groaned when I saw them in the fridge, I've never had real good luck cooking these, I generally overcook them or mistakenly cut it with the grain, and they are real tough. Tonight, I decided to give them another try. Getting the meat to room temp, I marinated the cuts in Worcestershire Sauce and a beer, while the kamado was heating up. About a Half hour, or so. Before that, I took two forks and just poked the hell out 'em on both sides, hoping that would help tenderize the meat. After marinating, I patted them dry and gave them a generous coat of S&P. With a couple of wood chucks, I place them on indirect, for a reverse sear. They cooked indirect at about 25 minutes with some light smoke. I then opened the bottom vent full, and used the indirect grate, inverted, to drop the meat closer to the coals. I seared the cuts about five-six minutes, total, flipping every minute. When they achieved the desire color, I pulled them. Man they tasted great! Have a look:
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