Smoking a Londron Broil cut

[billhilla]

My wife purchased a London Broil cut of meat and I was wondering if there is any secret to making it turn out awesome?

 

[alelover]

Yes. Make jerky out of it. LB has hardly any fat and smoking it may dry it out. If you want to smoke it cover it in bacon and pull it off when the internal temp is 135ºF.

 

[billhilla]

I think I'll get some thick bacon and wrap the LB in it and smoke it.  Thanks for the advice!

 

[terry colwell]

Back when I could find decent LB I would grill them over a HOT fire searing the outside and then cooking them indirect till they reach a Med Rare. I would eat like a king and bring the leftovers to the guys at work. They loved it when I cooked red meat.....lol

 

[roller]

Yes. Make jerky out of it. LB has hardly any fat and smoking it may dry it out. If you want to smoke it cover it in bacon and pull it off when the internal temp is 135ºF.

 

[chef jimmyj]

My wife and I ate a lot of London Broil ( cut from the Round ) back when we first married, it was Cheap! If cooked to no higher an IT of 135*F and sliced on a Bias it is pretty good. Now if you are talking London Broil aka Flank Steak, same applies but because it is so flavorful, Flank Steak is very common in my house we love it. Smoke to 120*F and then finish on a Grill or in the Broiler...JJ

 

[rabbithutch]

Uh!  Ahem! 

LB should be made from FLANK STEAK, not the round.  Round steak has almost zero fat; therefore it has almost zero flavor.  Use round steak cut up in chunks and seared in a saute pan then put it into Swiss steak and other dishes where the flavoring will come from other ingredients and the small chunks of round will be there just for the chewiness.

I've cooked a LOT of London Broil.  I only ever tried round steak once and wound up throwing it out.  Here's my recipe:  Biggest flank steak I can find with a some fat but look out for tendons.  Marinade in soy, Worcestershire, A1 and robust red wine with sea salt, coarse grind black pepper and chopped garlic (I usually use 7 or 8 cloves) overnight in a ziploc bag with as much air removed as possible.  Build a hot charcoal fire and cook the steak not more than 4 minutes on each side or until you reach 120* on your instant read.  LB must be rare to be done right and it should be given equal heat on each side.  If you don't eat rare meat, don't do LB, is my advice. Slice the cooked LB on the bias across the grain into strips about 1/4" thick.  Eat with rice or baked potato and a good horseradish sauce.

HR sauce:

3 Tbs extra hot fresh horseradish paste - or more if you like it (you will usually find it with the condiments but sometimes it's in a cold case)

1/2 cup sour cream

3 Tbs light mayonnaise

1 Tbs cider vinegar

1 TSP dry mustard

1/8 TSP ground cayenne pepper

I usually spice it up a little with a dash or 4 of hot sauce.  Mine will clear your sinuses.  I've thought about patenting it for a cold remedy.  If it is too hot for anyone dining with you, thin it out for them with sour cream and a little mayo.