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amother
OP
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 Wed, Apr 20 2022, 3:24 am
I've never made London broil because we don't like rare meat but I'm looking for a meat to serve cold on shabbos day. Can anyone help me with a recipe and cooking instructions for making a well done London broil that's not tough and can be served cold? Needs to be pesachdig as it's for this shabbos  Thank you!
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DVOM
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Wed, Apr 20 2022, 7:29 am
We hate rare meat, but we love a well done London broil!
1/2 c maple syrup
1/2 c soy sauce
Sprinkle of garlic powder
Marinade for a few hours or overnight
Bake at 450 for 45 minutes, turn over, bake 15 more minutes
Cool
Slice across the grain very very very thinly. Meat should be cooked all the way through. If it isn't, you can cook it for a few more minutes after you've sliced it. Return to marinade.
If heating up, hear up on top of blech or crock pot, indirect heat, not in the oven.
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bmom1
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Wed, Apr 20 2022, 9:33 am
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Thank you!! Do you think the pesach imitation soy sauce would work? I'm assuming you cook it uncovered?
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bmom1
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Wed, Apr 20 2022, 11:11 am
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Also, just double checking, it doesn't get too tough cooking at the high temp for the hour?
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amother
Lotus
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Wed, Apr 20 2022, 11:13 am
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We do a chili powder coffee rub and then broil 7 min each side then another 7-12 min at 250.
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bmom1
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Wed, Apr 20 2022, 6:31 pm
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And that's for well done?
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amother
Lotus
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Wed, Apr 20 2022, 6:34 pm
| bmom1 wrote: | | And that's for well done? |
I do 7,7,7 for med rare but 12 in the last step should get you to well done
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