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Re: London broil

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Posted by Jackitup on June 11, 2013 at 03:59:40:

In Reply to: London broil posted by Happy Jack on June 10, 2013 at 11:37:34:

London Broil is not a cut of meat itself but is usually flank, skirt or flap steak and is more acurately marinated and grilled or done in a cast iron skillet to no more than medium. I prefer flap steak for this myself, AWESOME cut of meat. One of my favorite ways is to marinate, NO SUGAR or it will burn and put directly on lump charcoal for a couple minutes per side depending on thickness. These cuts typically don't lend as well to longer times in the smoker but better with high heat, hot and fast grilling or frying. Get your lump coals screaming hot, blow off ash with an air hose if you have a compressor or hair dryer or a good shake and lay the meat right on there. Take you tongs and flip and after you knock any little pieces of lump off rest for 10 minutes and slice across the grain. serve up with tortillas, chimichurri sauce, salsa, guacamole ect. My 2c anyway


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