ONEWONDERSHOW's melt in your mouth london broil technique, with q-view. Never eat chewy tough london

Discussion in 'Grilling Beef' started by onewondershow, Jun 10, 2013.

  1. I've read many posts where people complain about London broil or worry about it being tough. Most of what I've learned about smoking has come from this site, and it has changed my understanding of BBQ. I thought I'd share how I have been doing London broil for years. I'm sure people will weigh in with opinions this way and that and I look forward to reading them.

    I used to buy some of the steak marinades from the supermarket, and I noticed most just called for oil and vinegar plus the seasoning packet, so I thought well why am I paying for this crap, especially when they were not on sale and cost me 2 dollars each. I started with a simple oil and vinegar mix and some spog. over the years I've tried all different kinds of spice mixes, just about anything works. Montreal steak, adobo, lipton soup mix, but I always return to good old spogp what can i say I add a touch of paprika to my mix.

    Well anyway here is my process.

    Step one I use my meat tenderizer which I got from Costco and I can't recommend one of these enough. I prefer to buy choice, to me it's worth the extra money.

    You can see all the little holes it makes while also softening the meat and connective tissues. I can not stress this enough, I really beat the hell out of the meat with this thing. I find punching the meat with a good amount of force and very quickly works the best where the needles don't get stuck.

    Here is my simple marinade for today

    1/2 cup apple vinegar

    1/2 cup evoo

    some garlic powder, onion powder, paprika, black pepper, and pink salt. The great part here is just throw in whatever you like. I use very little salt because right before I throw it on the grill I will dump the marinade off and give it a fresh sprinkle of salt and pepper for that nice crusty taste. Remember to adjust the oil/ vinegar ration based on taste. I have found thin marinades penetrate the most and give more flavor throughout the meat. You can use anything from BBQ sauce to salad dressings.

    I dumped the entire marinade dish into a 1 gallon Ziploc with the London broil. I will let this sit in the fridge for at least a day, sometimes 3-4 days before grilling. I turn the meat over for even marinading every 12-24 hours.

    I will update this post when I remove the London broil from the fridge.
    Last edited: Jun 10, 2013
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Will be watching....

  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin' good so far...Keep us posted!

  4. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Can't wait to see how it comes out! Go get em'!
  5. chef willie

    chef willie Master of the Pit OTBS Member

    You gotta love those Jacard tenderizers....they even make a petite sirloin tender enough to grill
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    I am in!  Wanna see more.  There were a lot of London Broils this weekend at the Store!

    [​IMG]   Kat
  7. So far so good and pretty much the way I do them.
  8. mneeley490

    mneeley490 Master of the Pit OTBS Member

    When you say you add "pink salt", I assume you mean something like Himalayian pink salt, and not Cure #1 (also known as pink salt)?
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I can wait. [​IMG]   [​IMG]

  10. Yes himalayan pink salt
  11. Thanks everyone, this is the hard part being patient enough to give the marinade time to work.
  12. OK so it's been about 2.5 days since I put the meat in the fridge. I've turned it over every 12 hours or so. Here it is right out of the fridge.

    I gave it a light coating of fresh ground salt and pepper and then threw it on the grill. I like mine a bit rare in the middle so i did not let it come all the way to room temp. before throwing it on the grill. I cooked this approximately 2.5 minutes on each side with a grill temp around 600.

    Here it is after a 10 minute rest.

    The meat just melted in your mouth and boy did it have a ton of flavor. The only thing that could have been better were the sear marks. My wife is ordering me some grill grates for my kamado. I was a bit rushed by the family today so I didn't give the grill long enough to fully heat the SS grills. Usually I like to give them at least 30 minutes at my target temp so I know the grates are fully heated as I believe this is what gives it those nice crisp grill lines. I hope this helps anyone who's had tough or chewey london broil and is afraid of buying these cuts which are much more budget friendly but take a bit more work.
    Last edited: Jun 12, 2013

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