Ideas for Top Round cut as London Broil

[ecowper]

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.

[Attjack]

When I buy London Broil it's to make jerky.

[ItsAllGoneToTheDogs]

same, my favorite jerky cut

[RichieB]

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.

[ecowper]

nice one, going to give it a shot on the grill ... reverse sear

[mgaretz]

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.

[ecowper]

I'm thinking Roast Beef style, like you suggest, and using the marinade that RichieB suggests

[Jim White]

I've had very good luck with Meathead's recipe on the free side.

[ecowper]

Thanks Jim, was considering that also. I've got two of these things, so I'm going to do one RichieB suggested and Meatheads (at your suggestion)

[gboss]

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.

[ecowper]

Good idea for a nice summer grill .... will put it on the list!

[rickgregory]

Jerky or cook rare-medium rare and slice thing.

FWIW when I grew up London Broil was a flank steak.

[ecowper]

as I recall, that's what my mother used for London Broil as well.

[Hulagn1971]

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.

[ecowper]

that sounds excellent

[Mr. Bones]

Boy Howdy...

[CaptainMike]

My go-to for stroganoff.

[CaptainMike]

God gave us 2 hands, one to raise up to His Glory, and the other is ours to do with as we please.

[Troutman]

Stroganoff with beer? I’ll have to try that combo !!!

[ecowper]

I like the cut of your jib CaptainMike! Troutman I’m pretty sure stroganoff with anything is good

[treesmacker]

My only luck with london broil has been by Sous Vide; otherwise I always get a tough finish on this beautiful looking cut of meat.

[ecowper]

I gotta say, I had an amazing outcome using Meathead’s recipe. I was really surprised.

[holehogg]

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.