Quote:
Originally Posted by UncleWede
I've always enjoyed London Broil, but it's was I grew up with. This is a cut of meat that can generally be cooked a bit longer and still be tasty, as long as you have a good rub/sauce.
Wife doesn't agree . . .
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I agree completely. This cut really favors a long cook time (sous vide, crock pot, low & slow BBQ) to tenderize it; and the lean characteristic really makes a sauce or gravy essential... But it's inexpensive and makes for good sandwiches the next day. I even made steak and eggs for breakfast the next morning.