It's on sale. $2.99/lb. Is it the same as tri tip roast? I might pick some up if it is. Are they cut the same? Or trimmed differently?
London Broil...
- Thread starter indaswamp
- Start date
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As far as I know its not tri tip. London broil is just a cut of meat it can come from anywhere.
https://www.smokingmeatforums.com/ams/london-broil.9818/
https://www.smokingmeatforums.com/ams/london-broil.9818/
i cook it very much like a Tri-Tip, but they are not the same cut. A good marinade for 12-24 hrs and on the smoker for 1.5 hrs at 200-225 then reverse sear to desired temp. My mom use to do them in the oven and broil them, my BIL did them on the grill, and while both where ok, it can be a tough meat as there is very little fat in them, smoked and reversed seared they are very good,
I've used it for both jerky and dried beef. I believe its part of the top round. It is good for that. I've marinated it and grilled it as well. Came out ok.
I think LB is best rare to medium rare. Turns to leather at medium. For some reason LB is really popular here. I tried it a few times and I think best one I did was lemon juice and worchestershire marinade and SP into the broiler. Totally plan to do a bunch once I get my SV.
dls1
Smoking Fanatic
indaswamp,
London broil is NOT a specific cut of beef, but a method of preparing a cheap, tough cut of beef. Years ago, the preferred cut was flank steak, followed by top round. We've all seen flank escalate over time so anytime you see "London Broil" in the meat department, or at a butcher shop, it's probably, or no doubt, top round.
The typical preparation calls for first heavy scoring, or punching a lot of holes, in the meat then place in a acidic marinade overnight. The marinade generally calls for vinegar (white, red wine, etc), lemon juice, soy sauce, Worcestershire sauce, garlic, and olive oil. To finish, broil (or grill) at very high heat briefly until done to an IT of no more than 130°F. Slice, against the grain, very, very thin.
Obviously, you can use tri-tip, flank, skirt, sirloin, etc, with the same preparation and call it "London Broil" if you choose to do so. You'll just pay higher price for the meat.
London broil is NOT a specific cut of beef, but a method of preparing a cheap, tough cut of beef. Years ago, the preferred cut was flank steak, followed by top round. We've all seen flank escalate over time so anytime you see "London Broil" in the meat department, or at a butcher shop, it's probably, or no doubt, top round.
The typical preparation calls for first heavy scoring, or punching a lot of holes, in the meat then place in a acidic marinade overnight. The marinade generally calls for vinegar (white, red wine, etc), lemon juice, soy sauce, Worcestershire sauce, garlic, and olive oil. To finish, broil (or grill) at very high heat briefly until done to an IT of no more than 130°F. Slice, against the grain, very, very thin.
Obviously, you can use tri-tip, flank, skirt, sirloin, etc, with the same preparation and call it "London Broil" if you choose to do so. You'll just pay higher price for the meat.
Last edited:
fajitapot
Fire Starter
- Jan 3, 2019
- 66
- 22
Top Round is hard to sell commercially, they can weigh 15-20lbs and it's not very tender. Slicing it into steaks (often tenderizing with a jaccard), and calling it London Broil is the most common. Otherwise it generally ends up as ground beef. It does work well for jerky though, or a lean roast beef.
Yup, when they call it London Broil, it's usually "Top Round", which is Best used for: IMHO
#1 Dried Beef
#2 Smoked to 140°-145° and sliced real thin for RB Sammies and/or French Dip Sammies.
#3 Sous Vide at about 133° for 21 hours, and eat like Fork Tender Beef, and leftovers sliced for Hot Roast Beef Sammies with Gravy.
These are all in my Step by Steps Index (See Eye Round--Same thing).
Bear
#1 Dried Beef
#2 Smoked to 140°-145° and sliced real thin for RB Sammies and/or French Dip Sammies.
#3 Sous Vide at about 133° for 21 hours, and eat like Fork Tender Beef, and leftovers sliced for Hot Roast Beef Sammies with Gravy.
These are all in my Step by Steps Index (See Eye Round--Same thing).
Bear
Know this is an older post but ran across it. Just my two cents I buy them when they are on sale.
Stab it with a fork about 10,000 times on both sides. Use dales Worcestershire unseasoned meat tenderizer and SPG. Let it sit for at least an hour and grill it at a high temp. Treat it like a giant steak. Usually take mine to 120-125 then let it sit for a few before slicing. Slice real thin. Turns out great every time and cheaper way to feed a lot of people “steak”.
Stab it with a fork about 10,000 times on both sides. Use dales Worcestershire unseasoned meat tenderizer and SPG. Let it sit for at least an hour and grill it at a high temp. Treat it like a giant steak. Usually take mine to 120-125 then let it sit for a few before slicing. Slice real thin. Turns out great every time and cheaper way to feed a lot of people “steak”.
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