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#1
07-25-2016, 09:33 AM
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London Broil experiment
Wish I had pics but I don't. Yesterday I found a 3.5 lb. piece of London Broil - (Top Round) in the freezer I'd overlooked. Took it out and thawed it.
Top round is flavorful but chewy. So I decided to play around with this one. Here's what I did. I pierced it all over with a jaccard tenderizer. If you eat meat and don't have one of these, you need to get one. Dropped it into a food saver bag and added a simple vinegar-oil-spices marinade and vacuumed it shut for three hours to quick marinate. Then I oven cooked it at only 300 degrees using a temperature probe set to 120 degrees internal temp. Pulled it at that point. The steak had almost no caramelization. Hand rubbed both sides with butter and tossed it into a smoking hot dry cast iron skillet for a minute or so on each side to sear it, then let it rest for 10 minutes while I made a salad. Came out a perfect 130 degrees inside when I cut it and the sear was paper thin with a sous-vide quality pink throughout. Very tender. I don't think the marinade did anything for it so next time I'm skipping that step and will just tenderize-low heat cook and reverse sear either on the stovetop or the grill.
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You're a daisy if you do. __________________________________ 84 Euro 240D 4spd. 220.5k sold  04 Honda Element AWD 1985 F150 XLT 4x4, 351W with 270k miles, hay hauler 1997 Suzuki Sidekick 4x4 1993 Toyota 4wd Pickup 226K and counting 
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#2
07-25-2016, 09:53 AM
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Sounds excellent!
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[SIGPIC] Diesel loving autocrossing grandpa Architect. 08 Dodge 3/4 ton with Cummins & six speed; I have had about 35 benzes. I have a 39 Studebaker Coupe Express pickup in which I have had installed a 617 turbo and a five speed manual.  [SIGPIC]..I also have a 427 Cobra replica with an aluminum chassis.
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#3
07-26-2016, 10:31 AM
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I've tried marinading with vacuum seal bags, with poor results. A vacuum seal container seems to work better. However, with London Broil, I tend to stick with the 8-12 hour in a zippered bag with oil-vinegar-spice marinade. The vinegar tends to break down the connective tissue better over time, versus a quick vacuum marinade.
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 1987 560SL85,000 miles Meet on the level, leave on the square. Great words to live by Were we directed from Washington when to sow and when to reap, we should soon want bread. - Thomas Jefferson: Autobiography, 1821.
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#4
07-26-2016, 10:35 AM
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sounds good. gives me an idea for dinner one night this week...
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Сделать Америку великой Снова "I always cheer up immensely if an attack is particularly wounding because I think, well, if they attack one personally, it means they have not a single political argument left." Margaret Thatcher
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#6
07-27-2016, 07:47 AM
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Meat tenderness genetic polymorphisms occurrence and distribution in five Zebu breeds in Mexico
There may be a tough beef gene. Yet another read I haven't gotten around to. Quote:
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#7
07-27-2016, 08:38 AM
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London Broil is a favorite cut for me. I sort of do the opposite by searing off first and getting some grill marks from a very hot grate. Then put into convection oven at 325F with a probe. Perfection
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BENZ THERE DONE THAThttp://www.peachparts.com/shopforum/...c/progress.gif 15 VW Passat TDI 00 E420 98 E300 DT 97 E420 Donor Car - NEED PARTS? PM ME! 97 S500 97 E300D 86 Holden Jackaroo Turbo D 86 300SDL (o\|/o)
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