Slow-roasting London broil?
Yesterday I attempted my first London Broil. I had intended to marinade it overnight but my weekend plans interfered and I ended up it marinating in some cheap beer for a couple of hours. I then rubbed salt and pepper on it and roasted it for an hour and twenty minutes at 225 degrees.
Despite the low temperature it cooked very quickly and came out medium instead of medium rare as I had intended. Accordingly, the meat came out extremely tough and not particularly appetizing.
Did I just overcook the meat or were there other reasons why I had such a poor outcome?
Thanks for your help,