[txhurl]

You're doing it wrong:)

You have to treat a London Broil like a brisket, carving and marinating-wise, and fajita (skirt steak) grilling wise.

You have to marinate it for at least a day with papain-based (papaya extract) sauce to break down the connective tissue that makes it tough.

Then you have to grill it hot (big coals, thick metal on the grill) and quick - London Broil is meant to be served medium-rare.

You also have to carve it across the grain, very thin, after letting rest 15 minutes after taking off the fire. Serve it with au jus.

What it should look like when you're done:

[djf]

I have always found that the very best thing to do with a piece of meat is to buy it. If you plan on not using within the next 3 days or so, then freeze it.

Otherwise, leave it in the fridge for three days. Just before it starts to turn green, cook it. HOT!

The natural enzymes, etc. that build up in the meat for those few days are actually partially breaking down the meat.
If you do this right, even a cheapo chuck steak can come out marvelously good!

[REDWOOD99]

Sub kiwi for papaya and I’m with ya!

[VOA]

You have to marinate it for at least a day with papain-based
(papaya extract) sauce

Any brand names for those papain-based sauces?

Thanks in advance!