i think 9 times out of 10 i’d sear hard in cast iron until medium rare (125-130*F)
If it’s super lean (probably top round) i might make a stew.
either way, you could probably chop it up and make tartare if you’re into that.
File under TIL...
I guess I don't know the cut, then, because it just says "London Broil" (LOL).
[What is London Broil?](https://www.thespruceeats.com/select-and-cook-london-broil-336355)
"...it is a method of cooking, NOT a cut of meat..."
i think 9 times out of 10 i’d sear hard in cast iron until medium rare (125-130*F)
If it’s super lean (probably top round) i might make a stew.
either way, you could probably chop it up and make tartare if you’re into that.
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