?

[hikerman]

 

[ACW3]

Bookmarked for both recipes.  Thanks for posting, Gene.

Art

[smokeasaurus]

That sounds good. We like to buy inexpensive tough cuts of beef so this will help 

[muebe]

Sounds good!

[TwoPockets]

How would this work on a tri-tip? About to try my first one.

[hikerman]

How would this work on a tri-tip? About to try my first one.

Ken, I would just use SP&garlic. You want to taste all that beefiness the tri-tip delivers on.
The butter would be a nice addition after slicing your fine cut of meat up!

Good luck! Tri-tip and beef shorties are my favorite cuts of beef.

[Big Dawg]

That marinade is almost the same as the one that I've been using for decades.  I skip the soy and just use Lea & Perrin's.  I've never used sugar either, but will give it a try.

Can't wait to try the butter either ! ! !

Bookmarked.





BD

[Tailgating is my game]

         This is a simple marinade we use on London broil and chuckies to tenderize and give more flavor.

1/4 C soy sauce
1/4 C EVOO
3 T balsamic vinegar
2 T Worcestershire sauce
2 - 3 cloves garlic, smashed and roughly chopped
1 tsp fresh ground black pepper
1 tsp sugar
and to taste, dried thyme, oregano, and red pepper flakes

All goes into a zip-loc bag, mix up a bit and then add your meat which has been Jaccarded (if you have one)
Marinate a few hours or best overnight.


And to top your sliced London broil,  chuckie, or a steak...
Blue Cheese Butter

1/2 stick butter, softened
1/4 C blue cheese,  crumbled
1 small scallion, chopped fine
1/2 tsp Worcestershire sauce
Fresh ground black pepper,  to taste

Mix all in a med. sized bowl. Chill but bring to room temp before using.
A nice dollup of this on any beef gives a great deal of extra flavor.
Enjoy!

I tried the Blue cheese butter without the scallions it was very good thanks I just added a little A-1 to your recipe

Thanks

[hikerman]

         This is a simple marinade we use on London broil and chuckies to tenderize and give more flavor.

1/4 C soy sauce
1/4 C EVOO
3 T balsamic vinegar
2 T Worcestershire sauce
2 - 3 cloves garlic, smashed and roughly chopped
1 tsp fresh ground black pepper
1 tsp sugar
and to taste, dried thyme, oregano, and red pepper flakes

All goes into a zip-loc bag, mix up a bit and then add your meat which has been Jaccarded (if you have one)
Marinate a few hours or best overnight.


And to top your sliced London broil,  chuckie, or a steak...
Blue Cheese Butter

1/2 stick butter, softened
1/4 C blue cheese,  crumbled
1 small scallion, chopped fine
1/2 tsp Worcestershire sauce
Fresh ground black pepper,  to taste

Mix all in a med. sized bowl. Chill but bring to room temp before using.
A nice dollup of this on any beef gives a great deal of extra flavor.
Enjoy!

I tried the Blue cheese butter without the scallions it was very good thanks I just added a little A-1 to your recipe

Thanks

You are very welcome TIMG! Glad you liked it! I'm going to make up another batch of it to put on some fresh sweet corn tonight.

[Savannahsmoker]

What cut or where does the London Broil come from???

[Pappymn]

What cut or where does the London Broil come from???

I believe it is normally the top round cut

[hikerman]

What cut or where does the London Broil come from???

I believe it is normally the top round cut

Pappy is right. Very lean, beefy flavor but has to be cooked to med. rare and no more IMO.

[Tailgating is my game]

What cut or where does the London Broil come from???

I can't answer where it comes from.....but I can answer where it goes

[hikerman]

 

[Savannahsmoker]

What cut or where does the London Broil come from???

I can't answer where it comes from.....but I can answer where it goes

Sorry I asked, I will google it.