So um, I like have these two thick London Broils...

Discussion in 'Hangar Talk' started by Sac Arrow, Nov 10, 2018 at 6:47 PM.

  1. Sac Arrow

    Sac Arrow Touchdown! Greaser!

    Joined:
    May 11, 2010
    Messages:
    15,228
    Location:
    Oakland, CA
    Display Name:

    Display name:
    Eight Balla
    IMG_4106.jpg

    And I feel reluctant to barbecue (grill) them. Partially because the smoke outside is so thick I can't stand to be outside, secondly I hate to add to it.

    I don't ordinarily do London Broil. It is a tough cut. They say if you treat it as a normal steak, it will treat you well. I thought about pan frying them (nearly six pounds of London Broil) but no, I am going to light the BBQ anyway. It was on sale plus the cuts feel tender and plump. So we will see.

    The seasoning is McCormick Brazilian Steakhouse mix. It is quite good on beef and pork.

    By the way, over 250,000 people have been evacuated for fires in California. Entire towns have been burned down. Just so you know.
     
  2. Sac Arrow

    Sac Arrow Touchdown! Greaser!

    Joined:
    May 11, 2010
    Messages:
    15,228
    Location:
    Oakland, CA
    Display Name:

    Display name:
    Eight Balla
    P.S. Yeah we are taking people in that need a place to stay.
     
    John221us and nauga like this.
  3. tspear

    tspear Pattern Altitude

    Joined:
    Dec 10, 2010
    Messages:
    1,553
    Display Name:

    Display name:
    Timothy
    Put in a meat thermometer and bake them in the over at 250. You can search them on the stove before or after depending on the effect you want.

    Tim

    Sent from my SM-J737T using Tapatalk
     
  4. Ryanb

    Ryanb Final Approach PoA Supporter

    Joined:
    Jul 21, 2010
    Messages:
    7,859
    Location:
    Tennessee
    Display Name:

    Display name:
    Ryan
    London Broil does tend to be a tougher cut. Cook it medium-well at the very most.

    Thinking about you left coasters, as I’ve been seeing a lot of photos and video from social media friends. Wish I could send some of our rain your way!
     
  5. Sac Arrow

    Sac Arrow Touchdown! Greaser!

    Joined:
    May 11, 2010
    Messages:
    15,228
    Location:
    Oakland, CA
    Display Name:

    Display name:
    Eight Balla
    Thank you.
     
  6. Sac Arrow

    Sac Arrow Touchdown! Greaser!

    Joined:
    May 11, 2010
    Messages:
    15,228
    Location:
    Oakland, CA
    Display Name:

    Display name:
    Eight Balla
    I'm just going to go for it anyway. It's not like a little more smoke will make a difference. Heck, I could just leave them outside for a few hours and they will be smoked.
     
  7. mscard88

    mscard88 Ejection Handle Pulled

    Joined:
    Oct 1, 2015
    Messages:
    23,226
    Location:
    Alabama
    Display Name:

    Display name:
    Mark
    Tough deal with the fires Sac, especially with the recent massacre. All those homes, heck a complete town, Paradise.

    Wife cooks it medium to medium well. I don’t think you can get it real tender, but she comes close. I’ll see if she’ll tell me secret.
     
  8. eman1200

    eman1200 Touchdown! Greaser!

    Joined:
    Mar 10, 2013
    Messages:
    10,184
    Display Name:

    Display name:
    eman1200
    looks like you need a side of slaw.

    and those fires sound awful.
     
  9. tspear

    tspear Pattern Altitude

    Joined:
    Dec 10, 2010
    Messages:
    1,553
    Display Name:

    Display name:
    Timothy
    The problem with the grill on a tough meat like a London Broil is that is generally is too hot. As a result it is harder to allow what little fat that is present to melt and render into the muscle. In addition, higher heat tends to dry the muscle making it tougher. That is why a low temp in the oven. If you sear it first, that keeps in the juices. If you sear it after, it gives it great color. Depends on how you marinate (if at all) which one is more important.

    Tim
     
  10. tspear

    tspear Pattern Altitude

    Joined:
    Dec 10, 2010
    Messages:
    1,553
    Display Name:

    Display name:
    Timothy
    Using some salt or acid which breaks down the muscle, and slow cooking it.

    Tim
     
    bflynn likes this.
  11. FormerHangie

    FormerHangie Pattern Altitude

    Joined:
    Oct 28, 2013
    Messages:
    2,233
    Location:
    Roswell, GA
    Display Name:

    Display name:
    FormerHangie
  12. Dana

    Dana Line Up and Wait

    Joined:
    Oct 19, 2016
    Messages:
    538
    Location:
    CT & NY
    Display Name:

    Display name:
    Dana
    I usually marinate London Broils overnight in a red wine and other stuff, then throw 'em on the grill until they're just rare, lop off part of it, then throw the rest back on for the sissies who like it more done.

    Keeping it rare lets me save the leftovers for sauteeing in butter and serving on crackers with a bit of horseradish for lunch the next day.
     
  13. tspear

    tspear Pattern Altitude

    Joined:
    Dec 10, 2010
    Messages:
    1,553
    Display Name:

    Display name:
    Timothy
    FormerHangie likes this.
  14. Matthew

    Matthew Touchdown! Greaser!

    Joined:
    Apr 18, 2005
    Messages:
    14,198
    Location:
    kojc, kixd, k34
    Display Name:

    Display name:
    Matthew
    I saw this pic today - Santa Monica beach, looking towards Malibu (yesterday):

    [​IMG]
     
  15. Ryanb

    Ryanb Final Approach PoA Supporter

    Joined:
    Jul 21, 2010
    Messages:
    7,859
    Location:
    Tennessee
    Display Name:

    Display name:
    Ryan
    Unbelievable.
     
  16. Morgan3820

    Morgan3820 Cleared for Takeoff

    Joined:
    Jun 29, 2013
    Messages:
    1,248
    Location:
    New Bern, NC
    Display Name:

    Display name:
    Reno
    Cut the meat on a bias. It makes more tender.
     
    RJM62 likes this.
  17. bflynn

    bflynn En-Route

    Joined:
    Apr 24, 2012
    Messages:
    4,364
    Location:
    Fuquay Varina, NC
    Display Name:

    Display name:
    Brian Flynn
    Season with salt, pepper and baking soda. Let it sit for an hour on the counter. Then into a 300 degree oven until you reach the temp you want. I go to about 130, med-med rare.

    The salt initially draws the moisture out, but then reverses over the hour to pull salt and moisture back into the meat. The salt further plumps up the internal fibers and makes it tender. The baking soda changes the PH and promotes browning.
     
    tspear likes this.
  18. tspear

    tspear Pattern Altitude

    Joined:
    Dec 10, 2010
    Messages:
    1,553
    Display Name:

    Display name:
    Timothy
    Actually I do that for flank steak. Not so much makes it tender as easier to chew. The 45 degree cut actually cuts across the muscle fibers, instead of chewing through them.

    Sent from my SM-J737T using Tapatalk
     
  19. nauga

    nauga Pattern Altitude

    Joined:
    Apr 18, 2013
    Messages:
    1,764
    Location:
    Rockwood Storage Facility
    Display Name:

    Display name:
    Mantis Toboggan, MD
    That's not even the worst one...not yet anyway.

    Nauga,
    coughing a lot
     
  20. 35 AoA

    35 AoA Cleared for Takeoff

    Joined:
    Jun 9, 2012
    Messages:
    1,303
    Location:
    Virginia Beach, VA
    Display Name:

    Display name:
    35 AoA
    I do London broil on the grill too. My marinade is soy sauce, ketchup (catsup?), balsamic vinegar and some garlic, about 2:1.5:1 ratio for the wet ingredients. I'll let it hang for 5-8 hrs, probably don't want to go much longer than the high end of that. Sounds like a weird mix, but I promise it is delicious. Once thats done, normal 325-350 deg grill, I'll cross hash the outer 1/8" of meat with a knife after drying it off with paper towels, and then sprinkle about a tablespoon worth of paprika all over the outside of the cut, as well as some heavy salting to taste. I'll let that sit at room temp on the counter on a rack for about an hour to dry and brine slightly (important step to allow caramelization to happen), then throw on the hot grill and cook until its med rare. Rare is a little too tough IMHO with this cut, it isn't quite like hangar or flank in that respect. Anyway, thats my go to recipe, id highly recommend. The ingredients sound like they would overwhelm and mask the flavor of the meat, but really all they do is allow you to build a really flavorful crust on the outside of the meat.
     
  21. Sac Arrow

    Sac Arrow Touchdown! Greaser!

    Joined:
    May 11, 2010
    Messages:
    15,228
    Location:
    Oakland, CA
    Display Name:

    Display name:
    Eight Balla
    Well it came out a little more rare than I intended. Rare enough for me, too rare for the others, but still a bit tough. Tasty though. I have some left over in a baggie. I might just do the fast food salad thing and put that on top on my bike ride.

    Scratch that. Unless the wind changes direction radically, I am not riding today. The smoke was miserable this morning, even inside the gym.
     
  22. Groundpounder

    Groundpounder Pre-takeoff checklist

    Joined:
    Jan 27, 2013
    Messages:
    443
    Location:
    New Hampshire
    Display Name:

    Display name:
    Groundpounder
    You need a sous vide
     
  23. Chip Sylverne

    Chip Sylverne En-Route

    Joined:
    Jun 17, 2006
    Messages:
    4,299
    Display Name:

    Display name:
    Fear is the poison of our lives.
    Baked low and slow, wrapped tightly in tin foil with some onions and a shot of Wishbone salad dressing. Grilled that cut is tough as an old boot. There's a reason they don't call it steak.