[MrsG]

They tend to do this about every 5-7 weeks or so. It's great! It's not guaranteed to happen on Triples, especially since they are doing both super doubles and triples these days. However, half price London Broil is awesome! I am able to make the best Beef Stroganoff from it! Plus, it's great on the grill with Rosemary Olive Oil alongside halved grilled peaches served on cool lettuce. Divine!

So, anyone know anything more about HT's London Broil deals? Or any meat/seafood deals for that matter.

Thanks!

[aidan&logansmommy]

It is BOGO 9/23-9/29.

I will type up the entire ad preview in just a bit! Hope that helps!

[sar1]

MrsG - care to share some tips on broiling or grilling London Broil? I remember loving it when I was a kid, but the few times I've tried to make it myself it has been tough and dry. I'm admittedly not a good cook in the first place so any "london broil for dummies" tips would be great.

[Moggy]

We like it on the grill - marinated in our secret tequila jalapeno marinade. I also use it to make beef jerky out of. I got a great deal on it recently at FL though so I'm pretty well stocked up for now.

[notsyourbeezwax]

We marinate a london broil in teriyaki sauce, and then broil or grill as the weather permits. Yum!

[sar1]

When I said "london broil for dummies" I really, really meant it. What setting on the grill do you start it on and do you keep it there? For approx how long? How often would you flip it? I really have no intuition when it comes to cooking, especially meats.

[ncscgirl2005]

Originally Posted by sar1

When I said "london broil for dummies" I really, really meant it. What setting on the grill do you start it on and do you keep it there? For approx how long? How often would you flip it? I really have no intuition when it comes to cooking, especially meats.

LOL! You sound like me when it comes to grilling. I really have no clue!

[tracieevans]

I've cooked it in a crock pot before. Mix one can of cream of mushroom soup and one package of onion soup together with a little water to make it pourable. Pour it over London broil in crock pot and turn it on low for about 8 hours. I usually serve it over rice and sometimes I'll make a vegetable side. It's SUPER yummy!

[notsyourbeezwax]

Originally Posted by sar1

When I said "london broil for dummies" I really, really meant it. What setting on the grill do you start it on and do you keep it there? For approx how long? How often would you flip it? I really have no intuition when it comes to cooking, especially meats.

Well, we like ours rare, so I broil maybe 3 or 4 minutes on the first side, and then 2 or 3 on the other. I don't do the outdoors grilling, but I believe that my son does it just like a thick steak.

We only flip the one time, but if you want it more well done, you will need to flip it a couple more times. I would think that as with anything else, you will need to try it a few times to see what works for you.

[notsyourbeezwax]

Originally Posted by tracieevans

I've cooked it in a crock pot before. Mix one can of cream of mushroom soup and one package of onion soup together with a little water to make it pourable. Pour it over London broil in crock pot and turn it on low for about 8 hours. I usually serve it over rice and sometimes I'll make a vegetable side. It's SUPER yummy!

You know, I have done roasts with EITHER onion soup mix or cream of mushroom soup, but I have never combined the two. I will have to try that!

[sar1]

Originally Posted by notsyourbeezwax

You know, I have done roasts with EITHER onion soup mix or cream of mushroom soup, but I have never combined the two. I will have to try that!

Try this: Awesome Slow Cooker Pot Roast - All Recipes
I've actually made this one before and it's good.

[mgmetts]

Sounds good. I need the dummy course too!

[postalchick71]

I have never tried it in the crock pot, but now I will! Thanks for making it easy to follow. I'm cooking challenged.

[Kayline]

I'm certainly no grilling expert but I do know that 2-3 minutes on each side is not nearly long enough. Your meat will be cold and raw on the inside. This cut of meat does require cooking only to medium-rare or medium doneness, otherwise it will be dry and tough. Marinating to flavor and tenderize it is also recommended. I usually do something with vinegar, olive oil and red wine but I think plain old Italian dressing would work well.

I generally start with med-high heat (gas grill), sear it on both sides (2-3 mins. each) then reduce the heat to med., flip, cook 6 mins., flip once more, cook 6 mins. more. Remove from grill and tent with foil. Allow to sit 5-10 minutes before thinly slicing. Great served with bleu cheese butter.

Like I said, I'm no expert but at least this gives you a starting point!

**I would LOVE to have that stroganoff recipe, MrsG!!**

[notsyourbeezwax]

Originally Posted by Kayline

I'm certainly no grilling expert but I do know that 2-3 minutes on each side is not nearly long enough. Your meat will be cold and raw on the inside. This cut of meat does require cooking only to medium-rare or medium doneness, otherwise it will be dry and tough. Marinating to flavor and tenderize it is also recommended. I usually do something with vinegar, olive oil and red wine but I think plain old Italian dressing would work well.

I generally start with med-high heat (gas grill), sear it on both sides (2-3 mins. each) then reduce the heat to med., flip, cook 6 mins., flip once more, cook 6 mins. more. Remove from grill and tent with foil. Allow to sit 5-10 minutes before thinly slicing. Great served with bleu cheese butter.

Like I said, I'm no expert but at least this gives you a starting point!

**I would LOVE to have that stroganoff recipe, MrsG!!**

I probably need to clarify. Those approximate times were for the BROILER, not a gas grill, which does take longer. And the 2-3 minutes was the second time, with 3-4 on the first time through. Also, we really do like ours VERY rare (bloody and just warm in the middle), so if you like just a touch of pink, or even regular rare, you will need to cook a little longer.

[tracieevans]

Originally Posted by notsyourbeezwax

You know, I have done roasts with EITHER onion soup mix or cream of mushroom soup, but I have never combined the two. I will have to try that!

It makes an awesome sorta thick gravy. We like to make it and have it over plain white rice. Man I could eat my weight in that! LOL

[Save-A-Lot]

Our London Broil was $1.69 a lb, not BOGO... I got some today!

[Moggy]

London broil isn't really the best choice for a slow cooker, IMO there is not enough fat in the meat - it will give you a dry texture.

The best way to know how long to cook it is to get a meat thermometer and go by the temperature of the meat - most thermometer's have a chart to tell you what temperature to cook it to to get the desired doneness. Also, the key to a tender london broil is to slice it against the grain, if you cut it the wrong way it will be tough no matter how long you cook it.

Here's my recipe if you're interested. Tequila & Jalapeno London Broil with Crispy... | Gather

[sar1]

Originally Posted by Moggy

Also, the key to a tender london broil is to slice it against the grain, if you cut it the wrong way it will be tough no matter how long you cook it.

Good to know! I learned this during my adventures-in-flank-steak this summer. My MIL grills a terric tender flank steak but I never realized most of the key to it was how it was sliced. I watched Alton Brown talk about it on his show one late night and it finally sunk in. I'll have to apply the same to london broil.

[Moggy]

I learned the hard way myself sar1. You're right, its the same principal as the way you slice a flank steak!

[Kayline]

I think a lot of us learned the hard way on that one!

[notsyourbeezwax]

Originally Posted by Kayline

I think a lot of us learned the hard way on that one!

Yes, we did!

[MrsG]

I finally got a moment to reply to this about the recipes!

If you are a little handy in the kitchen, or not sooo much, this is a pretty easy recipe and looks impressive enough for a king! A good recipe it is too for man/wife team. ;D

Works best if you have a gas grill.


Put about 3 cups of Olive oil into a pot. Heat. throw a drop of water on there to know when it is ready, it will pop a little.

Add 3-4 rosemary sprigs, whole. Let them "cook" in there until limp, do not brown!.
Take them out with a slotted spoon and set aside, you'll need them later.

Let the oil cool about 10-15 minutes. Or if you wish, you can cool it completely...
Put your london broil into a casserole dish of some kind (glass preferably) and brush the rosemary oil onto the meat.

Add a nice portion of salt and ground pepper to taste. A dash of lemon is okay too, but not super necessary. Let marinate in there for 30 minutes.

About 10 minutes before, heat up your gas grill to high and get it nice and hot.

Slice about 4 peaches (yes, peaches!) into halves, and remove the pits. Brush with the rosemary olive oil. Do the same with some red potatoes, maybe also just 4-6.

Prepare an oval platter with lettuce leaves, or some other contrast greenery you like to eat that goes well with steak.

Put your steak on and grill on high for about 4-6 minutes, lid closed. Turn once or twice. When it's done, set it aside on a different plate to seal the juices in (10 minutes).

Now, add your peaches and potatoes and grill hot and toasty!

When your steak is cooled and sealed, grab a large carving or bread knife and cut the slices starting at one of the long ends in a slightly diagonal fashion. Not like white bread, but like slanty white bread. ;D

Lay the slices down the middle of your oval platter. Add the peaches and taters to the edges, alongside. Drizzle some of the remaining olive oil onto the meat, and spread the sprigs over it. It is divine and extremely healthy!

Bon apetit, and enjoy! For the images below, I was able to cook everything using a GRILL PAN, once that has grooves. I was living in an apt at the time and didn't have a grill then. ;D

[MrsG]

P.s. - peaches are on sale too right now!

[sar1]

That is a beautiful dish, MrsG! Thanks so much for posting the directions AND pictures!