London broil on grill?

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Yes, cook it like you would any other steak. Watch for flare ups from
the bacon fat.

Dawn

Dawn said:

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Yes, cook it like you would any other steak. Watch for flare ups from
the bacon fat.
Dawn

What bacon fat?? <confused>

"Frogleg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

I'd go for medium rare. One key to enjoyment is to cut the meat on an
angle. It is more tender that way. You also get a wider slice.

In article <[email hidden]>,

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Sure. Why not? Just marinate the meat for a few hours in something
acidic such as a little vinegar and soy sauce and pierce it with a fork
a few times on each side. Grill over indirect heat and you should have a
delicious result.

In article <[email hidden]>,

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Sure. Why not? Just marinate the meat for a few hours in something
acidic such as a little vinegar and soy sauce and pierce it with a fork
a few times on each side. Grill over indirect heat and you should have a
delicious result.

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Chuck shoulder is a fairly tough cut, would need some heavy duty
marinating/tenderizing before I'd attempt doing the London broil
thingie with it. However I buy chuck shoulder all the time at that
price, makes for very good burgers... it's about the only cut I grind
twice, burgers from it are too tough otherwise.

Sheldon

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

I've posted this before, but it bears a repost. 🙂 From the first
time we tried it, it's been a hit here, and we've served it to others at
cook-outs with great results, too.

Ariane

Ginger-Soy London Broil
From Steven Raichlen's _How to Grill_
Serves 4

1 piece (2 inch) fresh ginger, peeled and thinly sliced
1/2 red onion, cut into 1 inch cubes
4 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro or flat-leaf parsley (we used cilantro)
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil (We used olive oil)
1/2 tsp. black pepper
1 beefsteak (1 1/4-1 1/2 inches thick; 1 1/2 to 2 lbs) cut from top or
bottom round or 1 flank steak (1 1/2 to 2 lbs.)

Prepare the marinade: Place the ginger, onion, garlic and cilantro in
a food processor and process until a smooth paste forms. Add the
wine, soy sauce, oil and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and
spread the marinade over it. Let marinate in the refrigerator,
covered, for at least 4 hours, ideally 6 hours or even overnight (12
hours) if time permits, turning steak a few times.

Set up the grill for direct grilling and preheat to high. When ready
to cook, brush and oil the grill grate. Remove the steak from the
marinade and drain well. Place the steak on the hot grate and grill
until cooked to taste, 6-8 minutes per side for medium-rare, 2 minutes
more per side for medium, rotating the steak 90 degrees after 3
minutes if a crosshatch of grill marks is desired.

Transfer the steak to a cutting board and let rest for 5 minutes.
Using a sharp knife, carve it into broad thin slices, holding the
knife blade at a 45 degree angle to the top of the meat. Serve at
once.

Goomba38 at [email hidden] wrote on 6/26/05 4:18 PM:

Quoted message said:

Dawn said:

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Yes, cook it like you would any other steak. Watch for flare ups from
the bacon fat.
Dawn

What bacon fat?? <confused>

Yeah, that's what I was thinking....

Of course you can cook Boneless Shoulder London Broil on the grill.
It's wonderful that way!

Marinate it for 24 hours in a highly acidic marinade. One way I do this is
to coat it with a flavorful dry spice rub (even something as simple as
Montreal Steak seasoning, or just salt, pepper and garlic.) Then put it in a
zipper bag with half a cup of lemon juice, 3 tablespoons of olive oil, some
lemon peel, worcestershire sauce, quarter cup of red wine vinegar...add a
bunch of minced garlic, too. Even a sliced onion would be fine. Or use a
bottle of Italian salad dressing, like Wish Bone. The point is, the marinade
has to be highly acidic and you have to leave it in the marinade for 12-24
hours. Turn it several times while it's marinating.

The marinade is for tenderizing as much as flavoring.

Then grill it no more than medium...(Medium-Well is too done!) Medium rare
is perfect.

I like high heat for 4-5 minutes on each side, depending on the thickness.
There's not a lot of fat on this cut so you don't have to worry about flare
ups, except for the oil from the marinade.

When it's done, let it rest a minute or two (it will cook a bit more from
residual heat) then slice it VERY THINLY, ACROSS THE GRAIN, preferably on a
diagonal. (Hold the knife at a 45 degree angle to the cutting board and
slice it that way.) You will wind up with very tender, succulent steak for
very little money. A little steak sauce or barbecue sauce on the side makes
it!!!

London Broil is one of my favorite cuts--but you have to know what to do
with it.

Sheryl Rosen <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Goomba38 at [email hidden] wrote on 6/26/05 4:18 PM:

Quoted message said:

Dawn said:

Frogleg wrote:

> Grocery has "Boneless shoulder London broil" on sale for $1.29/lb.
> Can I cook this on my Cheap [censored] portable gas grill? Any
> hints/tips? I like medium rare beef, and am very new to grilling.
> TIA

Yes, cook it like you would any other steak. Watch for flare ups
from the bacon fat.
Dawn

What bacon fat?? <confused>

Yeah, that's what I was thinking....

Of course you can cook Boneless Shoulder London Broil on the grill.
It's wonderful that way!

Marinate it for 24 hours in a highly acidic marinade. One way I do
this is to coat it with a flavorful dry spice rub (even something as
simple as Montreal Steak seasoning, or just salt, pepper and garlic.)
Then put it in a zipper bag with half a cup of lemon juice, 3
tablespoons of olive oil, some lemon peel, worcestershire sauce,
quarter cup of red wine vinegar...add a bunch of minced garlic, too.
Even a sliced onion would be fine. Or use a bottle of Italian salad
dressing, like Wish Bone. The point is, the marinade has to be highly
acidic and you have to leave it in the marinade for 12-24 hours. Turn
it several times while it's marinating.

The marinade is for tenderizing as much as flavoring.

Then grill it no more than medium...(Medium-Well is too done!) Medium
rare is perfect.

I like high heat for 4-5 minutes on each side, depending on the
thickness. There's not a lot of fat on this cut so you don't have to
worry about flare ups, except for the oil from the marinade.

When it's done, let it rest a minute or two (it will cook a bit more
from residual heat) then slice it VERY THINLY, ACROSS THE GRAIN,
preferably on a diagonal. (Hold the knife at a 45 degree angle to the
cutting board and slice it that way.) You will wind up with very
tender, succulent steak for very little money. A little steak sauce
or barbecue sauce on the side makes it!!!

London Broil is one of my favorite cuts--but you have to know what to
do with it.

http://www.txbeef.org/recipe.php3?951948379

Andy
http://tinyurl.com/bczgr

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Shoulder or chuck is tough. No, wait. It's TOUGH. It's not at its best
dry-cooked. London broil is a technique, not a cut of meat. The
traditional cut used for it is a flank steak. It's tough, too, but the
muscle fibers are situated such that it can be sliced across the grain
and, so, be tender enough to chew. The shoulder will be tougher.

Better to make a pot roast or do some kind of braise with the shoulder.

Pastorio

Bob (this one) said:

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Shoulder or chuck is tough. No, wait. It's TOUGH. It's not at its best
dry-cooked. London broil is a technique, not a cut of meat. The
traditional cut used for it is a flank steak. It's tough, too, but the
muscle fibers are situated such that it can be sliced across the grain
and, so, be tender enough to chew. The shoulder will be tougher.

Better to make a pot roast or do some kind of braise with the shoulder.

Pastorio

I agree. We've used flank successfully for years (starting
when it was $.99 a pound!) and recently tried round that was
labeled "London Broil". It was terribly tough. Never gain.

gloria p

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Frogleg wrote:

London broil is a technique, not a cut of meat.

Thank you for saying that! It really annoys me that supermarkets now label
cuts of beef as "London broil", especially when it usually isn't flank steak
that they label as such.

Hal Laurent
Baltimore

Puester wrote (6/26/2005):

Quoted message said:

I agree. We've used flank successfully for >years (starting when it was $.99 a pound!) >and recently tried round that was
labeled "London Broil". It was terribly >tough. Never gain.

I've found that if you grill it to medium rare and slice it VERY
thinly, you'll like it. I use leftovers for hash.

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dawn said:

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Yes, cook it like you would any other steak. Watch for flare ups from
the bacon fat.
Dawn

What bacon fat?? <confused>

LOL So are we all confused! First, I'm sure we agree "London Broil" is a
method, not a cut of beef. So it's probably top sirloin, flank or even a
small flat cut brisket being marketed by the store as "London Broil".

Grill it like any tough meat... low and slow. Doesn't have to be smoked
with chips and pure lump or water pans or any of that. Just grill over
indirect heat to the doneness but make sure you've marinated it first. Rare
should come out looking rather like this, except this was done under the
broiler:

http://community.webshots.com/photo/74365720/278503408bBxjaa

Jill

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale

Thanks to Sheryl, Andy, & Ariane for recipes/methods. They are all
similar enough so I get the drift. For Bob, I deliberately quoted the
supermarket ad. Their words, not mine. I'm going to try it
(long-marinated) in spite of 'tough' -- med-rare shouldn't make it
sieze up *too* much.

One more question: is the cooking done lid-down?

Frogleg wrote on 27 Jun 2005 in rec.food.cooking

Quoted message said:

On Sun, 26 Jun 2005 15:10:38 GMT, Frogleg <[email hidden]>

Quoted message said:

Grocery has "Boneless shoulder London broil" on sale

Thanks to Sheryl, Andy, & Ariane for recipes/methods. They are all
similar enough so I get the drift. For Bob, I deliberately quoted
the supermarket ad. Their words, not mine. I'm going to try it
(long-marinated) in spite of 'tough' -- med-rare shouldn't make it
sieze up *too* much.

One more question: is the cooking done lid-down?

Yes...

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Ariane Jenkins" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

I've posted this before, but it bears a repost. 🙂 From the first
time we tried it, it's been a hit here, and we've served it to others at
cook-outs with great results, too.

Ariane

Ginger-Soy London Broil
From Steven Raichlen's _How to Grill_
Serves 4

1 piece (2 inch) fresh ginger, peeled and thinly sliced
1/2 red onion, cut into 1 inch cubes
4 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro or flat-leaf parsley (we used cilantro)
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup vegetable oil (We used olive oil)
1/2 tsp. black pepper
1 beefsteak (1 1/4-1 1/2 inches thick; 1 1/2 to 2 lbs) cut from top or
bottom round or 1 flank steak (1 1/2 to 2 lbs.)

Prepare the marinade: Place the ginger, onion, garlic and cilantro in
a food processor and process until a smooth paste forms. Add the
wine, soy sauce, oil and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and
spread the marinade over it. Let marinate in the refrigerator,
covered, for at least 4 hours, ideally 6 hours or even overnight (12
hours) if time permits, turning steak a few times.

Set up the grill for direct grilling and preheat to high. When ready
to cook, brush and oil the grill grate. Remove the steak from the
marinade and drain well. Place the steak on the hot grate and grill
until cooked to taste, 6-8 minutes per side for medium-rare, 2 minutes
more per side for medium, rotating the steak 90 degrees after 3
minutes if a crosshatch of grill marks is desired.

Transfer the steak to a cutting board and let rest for 5 minutes.
Using a sharp knife, carve it into broad thin slices, holding the
knife blade at a 45 degree angle to the top of the meat. Serve at
once.

This recipe is very similar to how I've been making mine for years. I always
use top round -- never tried it with shoulder. I basically make a teriyaki
marinade with a tablespoon or so of brown sugar:

In a Ziploc mix 1/4 cup each of oil and soy sauce, and a couple of
tablespoons of red or white wine. Sprinkle a little ginger powder, add a
little brown sugar. To prepare the meat I cut a diamond pattern 1/8" into
the meat, with diagonal cuts spaced 1/2" apart. Use a garlic press to crush
the garlic onto meat, then use the side of chef's knife held at an angle to
the meat to smear the garlic paste back and forth into the diamond cuts.
Marinate the meat at least 1 hour -- my top round comes out tender when
marinated this short of time -- I make sure to cut the slices thin across
the grain at an angle to the cutting board. Grill to medium rare doneness.
Let rest 5 minutes before slicing.

Hi Gloria,

I agree about top round being tough and takes forever to floss your
teeth after eating it. Sometimes we get a really good piece but it
really does have to be sliced very thin. I find the best top round is
that middle cut that has a layer of fat down the length.

We're having about 45 people on July 2nd and we were waiting for the
circulars to see what was on sale. We lucked out when one store had
boneless shell steaks for $3.99 a pound, chopped sirloin for $2.89 and
Hebrew national Franks for $2.00 for a 12 oz package.

I wouldn't have done top rounds. Instead I'd buy Flank Steaks at
Costco for something like $4.29 a pound or if skirt steak was on sale,
that's great on the bbq.

We never marinate steak. We use a little EVOO and Montreal Steak
Seasoning.

On Mon, 27 Jun 2005 01:02:32 GMT, Puester <[email hidden]>

Quoted message said:

Bob (this one) said:

Frogleg said:

Grocery has "Boneless shoulder London broil" on sale for $1.29/lb. Can
I cook this on my Cheap [censored] portable gas grill? Any hints/tips? I
like medium rare beef, and am very new to grilling. TIA

Shoulder or chuck is tough. No, wait. It's TOUGH. It's not at its best
dry-cooked. London broil is a technique, not a cut of meat. The
traditional cut used for it is a flank steak. It's tough, too, but the
muscle fibers are situated such that it can be sliced across the grain
and, so, be tender enough to chew. The shoulder will be tougher.

Better to make a pot roast or do some kind of braise with the shoulder.

Pastorio

I agree. We've used flank successfully for years (starting
when it was $.99 a pound!) and recently tried round that was
labeled "London Broil". It was terribly tough. Never gain.

gloria p

missed the thread, but I do it with the lid down, on medium, 6 to 8 minutes
per side depending on the thickness, with red wine or balsamic vinegar,
peppercorns, salt
Put canned sliced potatoes (if you like them) in double foil with mushrooms,
garlic, same sauce as meat and put in the grill for the last 6 minutes.
Or grill corn ahead, cut kernels off, mix with a soft cheese like goat,
cottage or ricotta, add basil, pepper, whatever you like and bake that in
foil in the grill.
An inexpensive, easy, delicious meal!
Tara

Quoted message said:

One more question: is the cooking done lid-down?