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!

My favorite recipes for pork roasts: Caribbean Pork Roast 1 pork boneless double center loin roast, 2 to 2 1/2 pounds 1 cup orange juice 1/2 cup lime juice 1 1/2 teaspoons ground cumin 1 1/2 teaspoons red pepper sauce 3/4 teaspoon ground allspice 1 medium green bell pepper, cut into eighths 1 medium onion, cut into fourths 4 garlic cloves, crushed Salt and pepper to taste 1 1/2 teaspoons sugar 1/2 teaspoon salt 1. Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally. 2. Heat oven to 325F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. 3. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness). 4. Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork. And my fav for presentation and flavor Pistaschio Apricot pork roast 1 single uncut boneless pork loin roast (4 lb) 1/2 cup chopped dried apricots 1/2 cup chopped pistachio nuts 2 cloves garlic, finely chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup apricot brandy or apricot nectar 1 tablespoon butter or margarine 1/4 cup coarsely crushed cracker crumbs 2 tablespoons chopped pistachio nuts 1/4 teaspoon garlic salt 1/4 cup apricot preserves 1. To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle. 2. Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours. 3. Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes. 4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly. 5. Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving. Believe it or not they both came from betty crocker.com

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!

actually Claire, I'm going to disagree with LindaC. If you simmer it in broth for a while before going further with it, I think it would be fine. I'd simmer it in some beef broth/stock, fresh garlic and a bit of onion, check after 30-40 minutes, and see how it feels in your mouth. If it feels like it's breaking down start going on with the stroganoff, if not give it some more simmer time. I like to make my stroganoff, off the cuff anyway, and actually start it like I do smothered chops. Browned meat, simmered covered in broth for a while, then removed, make a milk gravy then add the chops (meat) back, cover and simmer until I'm done with the sides..sometimes I have 2 hours, so times I have 40 minutes. Either way it works.