LONDON BROIL!!!
By Montana Grant

Posted: April 11, 2021

If you are looking for a different way to prepare a chunk of beef. Elk. Antelope, or deer, try this technique. London Broil is not a type or specific cut of meat. It is a method of cooking. You can use loins, roasts, flank steak, top round, shoulder, or chuck steak. Normally I prefer a cut of meat that is no more than 4 inches or so thick, flatter, and maybe a foot or so long. Loins are perfect for this technique.

Meat is best when flavored. Some chefs just salt and pepper their meat. I prefer a marinade or a rub to add flavor. Use your favorite meat rub and refrigerate overnight or for even a few days. Use a perforator/ tenderizer to puncture the meat so that the marinate can soak in. If you use a rub, add some olive oil to the meat then rub in the spice. Wear rubber gloves when doing the rub.

The real treat comes from how you cook the meat. You can use the oven but what fun is that. Now is when you get out your charcoal or pellet smoker grill. At hunting camp, use a Dutch oven. Low and slow is what you initially want. Get the grill up to 180 degrees for an hour or so.

 If you are potatoes with your meat, add them to the grill. Puncture them with a fork and use a steel nail through the center for a thorough bake. You can also bake zucchini boats at the same time or…

Once you have grilled/ smoked the meat for an hour, bring the grill up to 500 degrees. This is the actual time to London Broil. You can do this in the kitchen or use a propane grill for the finish. You will be looking for an internal temperature of 130 degrees for medium rare. This will take about 15-20 minutes.

Let the meat rest for 5 minutes before thinly slicing on a diagonal, across the meats grain. Leave the slices laying together on the serving platter and pour the au jus over the sliced meat. You can also melt the Blue Cheese Butter on top.

London Broil is best eaten thinner and rarer. Preparing a sauce is also a good idea. You can strain the marinade and heat the clean portion and use as an au jus. You can also make a Blue Cheese Butter.

MARANADE

¼ cup soy sauce, ¼ cup water, 1 small onion chopped, 1 clove garlic, minced, 2 tbsp Red Wine Vinegar, 2 tbsp olive oil, 1 tbsp ketchup, 1 tsp Worcestershire Sauce, 1 tsp. fresh ground pepper, 1 tsp. sugar.

This is good for a 2 lb. chunk of meat.

BLUE CHEESE BUTTER

¼ cup of Blue Cheese Crumbles, 1 soring onion minced, 8 tbsp. of softened butter, 1 tsp. of Worcestershire sauce, fresh ground pepper. Mix with a wooden spoon. Refrigerate until ready to use.

Montana’s are meat eaters! Enjoy!

Montana Grant

For more Montana Grant, find him fat and happy at www.montanagrantfishing.com.