Jah Rulez

Black Angus (gasp) is on sale for $1.97/lb this week. I figured I throw a few on the grill.

I'm looking for a new marinade as only the "twin pack" is on sale.

I was going to just hang it in the kitchen and tenderize it myself, , but I figured I'd give all you future chefs a shot. Lots of good ideas here.

Low sodium if you can, thanks.

uncledaddy

I'd be interested in hearing as well. Isn't it tough to make a tender London Broil?

And BTW, what happened to the times when they used to have London Broil on sale for $.97 lb.? I haven't seen that in at least 2 years.

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oblongmelon

it's kind of hard to make a tenderizing marinade without using salt and vinegar, but papaya does the trick as well..I'd mix ground papaya with a bit of vinegar, garlic, brown sugar, and black pepper and see what happens..throw in some basil, oregano, thyme or whatever you have handy..then grill it up.

uncledaddy

Thanks, Obby. Gonna try that next time. Last time I grilled a London Broil, it was tougher than my Justin Ropers.

Sorry, JR, not trying to hijack your thread.

mechmike0034

Marinade 24 hours in the fridge in a solution of:

• One sixteen ounce can of cheap beer
• A couple of tablespoons of Mrs. Dash
• A half-bottle of your favorite worcestershire sauce.

Cook London Broil s-l-o-w over indirect heat - light one side of the gas grill, put the meat on the cold side on the upper rack, bake until the edges are crisp...

Slice it thin ACROSS the grain with a very sharp knife when done and "rested"...

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