Love to hear someone's great idea for this interesting cut.
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Ideas for Top Round cut as London Broil
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Founding Member
- Jul 2014
- 4536
- Maple Valley, WA
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Eric
Ideas for Top Round cut as London Broil
My wife grabbed two of these at the store today. They are basically top round cut in one inch think slices and labeled London Broil.
Love to hear someone's great idea for this interesting cut.Tags: None
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Club Member
- Aug 2017
- 6055
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Club Member
- Apr 2018
- 3031
- Western Mass
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In Western Mass. Current cookers Weber Genesis 3 burner with grill grates. A 22" Kettle with vortex and SnS. Smokey Joe. Most recent addtion a Pit Barrel Jr. ThermoWorks Smoke, DOT and a Thermapen Mk4.
Here's a recipe I've done in the past. Came out really good.
https://www.delish.com/cooking/recip...-broil-recipe/
I didn't do the butter, right out of fridge onto grill not broiler and no rest.
Another edit: I recalled and went back to logs of 18'. Did a 26oz top round/london broil on gasser, Dry Brined a few hours, BBBR applied. Smoke apple. On indirect 225 to 135 I.T. Notes say I liked it.
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Founding Member
- Jul 2014
- 1025
- San Ramon, CA
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Mark Garetz
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I use them to make stew or pot roast. I have also cooked them low and slow to about 126F internal (I like rare roast beef) then slice thin for sandwiches.
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Club Member
- Sep 2019
- 1429
- Gainesville, FL
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside. I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. Just added an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
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I used it recently for skewered yakigyu and the Nigerian Suya, but it works very well with any usual marinade or seasoning when skewered then quickly grilled. You have to cut it thinly across the grain, of course, otherwise it will be tough. Top round sold as london broil is usually cut across the grain into 1"-1.5" thick pieces. Since you also want to slice against the grain, slice the steak into 1"-1.5" strips. Then rotate each strip 90degrees so that the grain is parallel to your cutting board and cut into skewer-ready slices.
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Charter Member
- Dec 2014
- 1233
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
24 hour marinade in a bag with beer, salt, garlic, lime juice, worcestershire sauce and sliced onion (into rings). Then pull it from the bag and dry it (save the onions). Oil it up and cook it either reverse sear or hot and fast over direct heat and keep flipping. As others have said, cut against the grain at a bias into thin slices cooked medium rare. Toast french bread and cut slices at a bias, keep warm. Make Secretariat sauce but omit the mayo https://amazingribs.com/tested-recip...-sauce-recipe/ and keep warm. Heat the reserved onions in a skillet with olive oil until translucent. Place slices of the bread on plates, top with the caramelized onion, then the beef slices and finally a nice dollop of the warm Secretariat sauce. Crack some fresh black pepper over top to finish. This is a dish my mother made for years that I love to this day.
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Club Member
- Nov 2015
- 3724
- The Great State of Jefferson
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God gave us 2 hands, one to raise up to His Glory, and the other is ours to do with as we please.Last edited by CaptainMike; July 16, 2021, 10:53 PM.
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I like the cut of your jib CaptainMike! Troutman I’m pretty sure stroganoff with anything is good
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Mostly I use for stews curries pot roast and making biltong. Lately I have been curing and making pastrami. It makes for awesome smoked beef sandwiches for lunches.
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Pastrami! Hmmmmmmm.....got me thinking, and I have to go to the market today too....
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texastweeter make weekly using shop bought cured. Thinly sliced and added to a roux served on mash is easy midweek meal. Use it for stroganoff too. Fantastic beef and mustard sandwiches. I've even dried it out like I do for biltong and it's good.
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I used Meathead's recipe last night on a lean top round. Instead of reducing the gravy, we decided to turn the meal into what we call "French Dip" in the Boston area (thin cuts of roast beef on baguettes, dipped in a thin gravy). It's been the best outcome from a 1/4 farm steer share this season.
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