Stopped at Shop Rite to grab some skirt steak for fajitas tonight. A particularly well marbled chunk of beef caught my eye. Labeled as London broil top round. I’m familiar with top round and London broil-style cuts, though this is way thicker and shorter than anything I see labeled as London broil.
Whatever it is, it looked good so I figured why not. Thoughts on cooking, whether indoor or out? In terms of equipment I have an SnS kettle, PBC and anova at my disposal. Sear and braise for something like pot roast? Or too lean?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
If it were me, I’d be deciding between two options. Either reverse sear as rickgregory suggested or sous vide to 120 or 125 and then sear on your kettle.
I've never seen a LB with marbling like that, I think I would do a reverse sear or SV cook and hope a lot of that fat melts. Worst case, cube it up and throw it in some taco seasoning or chili after the fact if it doesn't work?
You could sous vide this for a long time to get it tender, like 131F/55C for 8-10 hours, before searing. I've done that with flank steaks and they've been fabulous.
You could sous vide this for a long time to get it tender, like 131F/55C for 8-10 hours, before searing. I've done that with flank steaks and they've been fabulous.
I was thinking of doing sous vide. I did some picanha (very different of course) SV last week and they came out so good.
Realized I never reported back here. This came out pretty damn good for a nice easy weeknight dinner. Marinate for about 24 hours, rinsed off and SV for about 9 hours. Pat dry, seared but started to burn quick likely due to the marinade so couldn’t go far with that, and I really didn’t want it to go past med-rare. Sliced thin, tasted great, very flavorful both in terms of the marinade and beef. Definitely a bit of chew but this ain’t filet. The marbling in the meat was noticeable in the final product. If I see a London broil like this I’d do it again, maybe let it go longer in the bath to see if it tenderizes it further.
Looks great. I can't tell from the pic, but make sure to cut across grain to help reduce the chew. I don't know if marinade is needed for SV - I usually dry rub and then right into the vac bag. I really like this as a rub for that... https://www.mccormick.com/grill-mate...ouse-seasoning
Comment