I can't cook a London broil either. always tougher than my shoe tongue.
I buy them often when on sale, Sweetbay used to have them at a good price pretty regularly. I'd season them and grill like any steak, maybe leave a bit more rare than a top sirloin. Also good for making chili in a crock pot. Once Sweetbay had London Broil cheaper than ground chuck, so I picked out 2 good ones and asked the guy to make hamburger with it. He said no problem, and ground it and packaged it, and it made great burgers and spaghetti.
Here is the key to any piece of meat that has a tenancy to be tough. First off you HAVE to have a meat thermometer. Next pick an internal temp you want to shoot for. 130-140ish for beef is plenty for rare-med rare.
As you cook keep a close eye on your meat temp and get an idea how fast it is rising. Before you get to the target temp (by about 10 degrees), pull the meat and immediately wrap it tightly in foil. Then wrap it in a bath towel and put it somewhere like in a cooler, in the oven, microwave and let it rest. The temp will continue to rise to your target temp, and the juices will redistribute. Guarantee you it will be tender
I will try that. thanx
