Really well! Got this advice just in time. My cut was about an inch and a half thick. It was a big cut of meat so I told my teen daughter to invite her friend, who was over, to stay for dinner. I combined the ideas here with some others I found. I now have a London Broil FOLDER inside my computer recipe file! From what I read I could sear it in the cast iron pan and put that same pan in the oven to finish. So I made oven browned potatoes to go with this so the oven would be hot. I let the marinade drip off but did not dry it. I melted butter and canola oil (keeps the butter from burning too fast) in the heated cast iron pan, and seared it with the exhaust fan on high. I hand held a spatter screen over it (pan has shallow sides but itÂs all I had), not sure that helped. But the stove was messy anyway from something I cooked the day before, which is partly why I chose to make the London broil yesterday. The meat took too long to sear, though, probably still too wet from the marinade. By the time it was brown (not actually brown enough for my tastes) it was basically done. I put in the meat thermometer (tricky in something that thin), and popped it in the oven, only to see the temperature immediately climb to 150! It was either overdone or the tip was too close to the pan. We decided (forgot to say my husband was anxiously hovering during much of this) to take it out and cut into it. (I still wish I could find a way around having to do that: we both tried finger-touching but could not distinguish anything). It looked just a bit too red, so we let it cool down still on the cast iron pan, on a hot pad, while we finished prepping the rest of the meal. After 8-10 minutes we called the girls and started slicing it at a 45 degree angle. I had to explain to him that it had to be done that way to make it tender, he was afraid it would get cold, but now heÂs convinced! It was done perfectly. He sliced off from all sides; the very center was still a little red. We put that part back in the pan in the warm oven, by the time we finished the first cuts that was ready. It was a bit chewy but with good flavor. It was a lot of meat but we ate it ALL. Thanks for all the coaching!

Grandma had what I believe to be a 1945 O'Keefe & Merrit that I just revamped (not calling it restored, not sure I deserve that) but it does not have the grillevator, it has a long door on the left for storage only, an oven and a broiler, four burners and a griddle in the middle. Since it was missing the clock I bought a 50's on Craigslist ($75) and screwed in the clock. All of the knobs were better on the newer one so I'm having the old ones painted red as well as the old crumb trays painted red since the 50's are chrome, the red will be my xmas look! so I guess I'm ending up with a mishmash but it still reminds me of my great grandmother making goodies for us back in the 50's. I wish my mom had grilled some of the fish we ate everyday since our relatives were fishermen and we could not afford red meat or chicken, she vegetables and made it like a stew since it made it go farther, she served it with beans and rice since we live in Mexico and its what we ate back then. Anybody ever heard of abalone chorizo?, yep, we ate that too and lobster burritos, what I would have given for a juicy steak! All in all I love the look of my redone kitchen and all it took was some elbow grease and about $100.00 so far!

I'll buy those when they are on sale. They make decent chili meat! It can also be eaten shredded in tacos, burritos, and bbq sandwiches. Put it raw into a covered pot and cover it with about a quart of tomato juice. Low boil for a couple hours. In time the tomato acid will make the meat fall apart into shredded beef. A little work with a wooden spoon and/or potato masher can make it break down quicker. The meat will soak up most of the tomato juice so you wind up with a pot of very moist shredded beef that is perfectly lean. I hate a bunch of fat and gristle in my bbq sandwich. This also works with pork loin and round roasts. My leftover turkey from T-day got carefully cleaned of bones and put into a pot of meat just like this... made an excellent combo meat. This creates a building block for several dishes. The meat will soak up an amazing amount of tomatoes. If making chili with canned tomatoes I go with a 6 1/2 pound institutional size can so that there is some juice to my chili. Hard spices like black pepper and cumin can be added at the start of the boil... hot peppers to. I hold back my beans and other veggies until after the meat has cooked so I don't boil them into a paste. One of my new favorites is hot spicey shredded beef mixed with partially cooked cabbage and put in a flour tortilla. Little cheese and other taco stuff and it is way good. The cabbage adds its own "heat" to the sandwich. Reheats nice in a microwave for those at-work lunches. Advantage over ground meat is the meat cooks into fibers that hold well in a sandwich. Chili as I make it is often eaten with a fork. Obvious advantage is it lets me use meat bought on sale which was the thing that got me into doing it. I have a round roast in the fridge at the moment bought for 2.50 a pound waiting for the pea soup made with leftover christmas ham to finish cooking. I'll cook it into shredded meat and freeze it for later use. Nice that way because the meat and spices are all cooked and ready to go on another day. I've also been working on a saurbraten type dish and have used "london broil" for the steak. Pan fried on high heat until crispy on the outside and still pink inside. Douse with sweet white basalmic vinegar to cool the pan. Figured this out during one of those brainless moments when I left a pan steak on with the heat all the way up. I checked on it when the pan was just seconds away from burning the meat beyond recognition. Nothing my panicked brain could see to cool it with other then a bottle of vinegar sitting on the counter. The meat was so-so but the sauce it produced was eaten from the pan on bread. One of those moments when you are glad nobody is around to see you eating with your fingers from a pan on the stove. Working to recreate that taste I've made pickled steak a couple times and that is not bad. Good with mashed potatoes as they balance the tangy vinegar flavor... think hasenpheffer. : ) lyra

It would be nice if it was the sirloin, but it's usually not these days. It's usually just a think cut piece of round steak. Marinate, cook rare, don't skimp on the resting, and slice thin. It doesn't have a lot of flavor IMO, and what it does is often vaguely livery to my taste, hence a good marinade. And anything over rare or maybe medium rare will be dog-treat dry and chewy.