How do I keep London broil warm for shabbos dinner?

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amother

Mon, Feb 08 2021, 11:33 am

I have a plata type blech (I think Israheat, if I’m remembering the name correctly).

The London broil is going to be broiled in the oven. How thoroughly should I cook it before I slice it and place it on the blech?

Is there a way to keep it warm without drying it out? (It would end up being on the blech for about 1.5 hours, maybe 2 hours). Is it better to just serve it room temperature?

Thank you!

amother

Red

Mon, Feb 08 2021, 11:37 am

I leave my fresh meats on the counter for Friday night. I think they taste good at room temp. And they don’t fry out.

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