I have come upon a London Broil cut of meat — which I suspect is top round but it’s labeled London Broil. Whatever. Help me out — any good preparations that don’t require much marination?
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En réponse à @ChuckWendig
Make it like a roast beef (425 for 15 minutes on a wire rack above a roasting pan, 375 until doneness of your choice). You can do either a dry rub, or a garlic herb mixture also works well.
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En réponse à @ChuckWendig
Nah, I take mine out at 128 and let it rest for about ten minutes and it stays about as juicy as that cut is going to stay. I mean, it’s never going to be a prime rib, but it won’t be boot leather.
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Le chargement semble prendre du temps.
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