Here's one of my favorite cuts, 'top round' or more commonly mislabeled in the markets as 'London Broil'. I like it cause it's very lean therefore, pretty healthy and if cooked right pretty good for a normally bland cut.

Anyways I marinated this piece in Zesty Italian dressing along with about a 1/2 cup of my rub. Grilled at 400º for 8 minutes on each side until the internal temp hit 120º, then I tented with foil to cool before slicing. I also grilled a red onion also marinated in Italian Dressing.

Pretty good quick dinner.

Great pics Larry, I always get excited when I see your name, because I know there will be some good looking food to drool over. BTW what
are you cooking on, it does not look like a Weber and how long did you marinate for...

Anthony

quote:

Originally posted by Anthony W.:
Great pics Larry, I always get excited when I see your name, because I know there will be some good looking food to drool over. BTW what
are you cooking on, it does not look like a Weber and how long did you marinate for...

Anthony

Thanks Anthony!

It's a Primo Jr.....I will be cooking on my Performer tomorrow!

I marinated for about 12 hours, turning every couple hours.

Larry, looks great. Been looking for some options to the more fatty (tastey) cuts. I'll have to try this soon.

Larry, nice looking top. I too like that cut, but find that too often only thinner cuts are available around here. When I come across a 1" or more cut, I snatch it up.

At first glance I thought it was another tri-tip picture, my buddy did one of these "london broil's" a while back and turned it in at a comp, dont think it placed but it was tasty. Once again, thanks for making me hungry...now I have to go to the store, I'm thinkin chuck eye

Brandon

i love grilling those top round "london broil" cuts. when food lion had them at 50% off i marinated one in italian dressing and a 1/4 cup of soy sauce and grilled over mesquite wood chunks a few weeks ago. i got four, 1 went on the kettle and the other 3 got sliced up 1/4 inch thick and jerkyed.

Larry/Tony,
Couple of lame questions.
When using dressing or a similar marinade, how long do you marinate?
When you take the meat out of the marinade, do you pat it dry before grilling?

i did mine for about 6 hours i believe. i pulled it right from the bag and threw it on the grate

quote:

Originally posted by Dave/G:
Larry/Tony,
Couple of lame questions.
When using dressing or a similar marinade, how long do you marinate?
When you take the meat out of the marinade, do you pat it dry before grilling?

Dave the length of time I marinade depends on the make up of the marinade. High acid marinades I only marinade for a couple hours so it doesn't turn the meat to mush. Low acid marinades I will marinade from 12-24 hours.

Normally I like to pat dry the meat prior to grilling, but this particular cook I was in a hurry and lazy and took it right out of the bag and seared it wet.

Ok, thanks for the info, both of you. I learned 2 things from this thread.
1) Read up on marinating meat
2) You are both lazy (sometimes)

quote:

Originally posted by Dave/G:
Ok, thanks for the info, both of you. I learned 2 things from this thread.
1) Read up on marinating meat
2) You are both lazy (sometimes)

I resemble that remark!