This is the way I make London broil on the charcoal grill during the summer months. Only difference is that I leave it in the bag (turning every so often) for 2 days. Making sure I have a cool spot on the grill, I sear the meat until there are some char spots on it, then move it over to the cool spot, cover the grill, let it cook to the desired doneness (medium rare for us) and then slice it into wafer thin slices against the grain of the meat, and ooooo-la-la! Leftovers make incredible salads and sandwiches. Well, you already know that!Thanks for sharing your recipe and technique. Al

Reviewed On: Aug. 3, 2009

Laura, this is really good! Al

Reviewed On: May 9, 2009

This is the BEST sirloin tip roast I have ever made or eaten. I soaked up some of that incredible aujus with a few dinner rolls after eating the beef. I read in Joel's bio that he likes to grill and BBQ, and I'd bet money that this recipe has been used on the ol' charcoal grill a few times. Thanks, Joel, this is definitely a keeper.....Al

Reviewed On: May 3, 2009