What is Texas Broil?

I have a cut a meat surrounded by the freezer that I am planning on preparing, but am not quite sure how. The description is Beef Shoulder - Texas Broil. It seem too thick to be a steak. Maybe a roast? I am trying to look up recipe for it, but I see nothing near a "Texas Broil" description. I know there is a London Broil, but I believe specifically flank steak?

Answers:
Grilled Texas Broil Steak
Ingredients:
1 Texas Broil chuck shoulder steak
Coarse Black Pepper
Black Pepper, fresh ground
Cayenne Pepper
Garlic Salt
Hickory Smoke Salt
Paprika
Whole mustard seed, flexible
Liquid Smoke (in a small misting bottle is best)
Oil (vegetable or olive oil, depending on preference)
1 T butter

1. Allow steak to sit at room heat for about 30 minutes until that time cooking.

2. Preheat grill, typically about 10 minutes beside a gas grill. For Webber Q grills see my grilling times chart.

3. Mist the steak lightly next to the liquid smoke, in the region of 2-3 squirts. If you do not have a small misting spray bottle use ~1/8 teaspoon and evenly rub the fluid across the steak.

4. Coat the steak beside a thin motion picture of oil. I use a pump bottle and vegetable grease.

5. Lightly season with hickory smoke saline, garlic salt, and fresh ground pepper and vastly lightly near the cayene pepper and paprika. Sprinkle coarse pepper and mustard seed (optional) to penchant.

6. Repeat steps 3-5 on the other side of the steak.

7. For medium doneness: Place steak on heated grill grate on High Direct bake and close lid. Half way through the cooking time (about 5 minutes) flip the steak and put a tablespoon of butter on the steak and close the lid.

8. After another 5 minutes (total 10 minutes) you will want to check the steak for doneness. 10 minutes will produce a surrounding substance doneness on a 1 inch thick steak on a Weber Q Gas Grill, although this will change depending on grill, ambient temperature, etc.

9. Remove steak from grill when desired doneness have been reach. Serve sizzling hot off the grill.
Texas broil and London broil are in fact cooking methods, not cuts of beef as the grocery industry would have you believe. The cut used for these methods is almost other beef shoulder (chuck). It's a tough cut (tough cuts of meat have the most flavor) of meat but when grilled or broiled at a elevated temp to rare or surrounding substance rare and sliced skinny across the grain, it can seem to be very tender.

1 Texas Broil chuck shoulder steak
Coarse Black Pepper
Black Pepper, fresh ground
Cayenne Pepper
Garlic Salt
Hickory Smoke Salt
Paprika
Whole mustard kernel, optional
Liquid Smoke (in a small misting bottle is best)
Oil (vegetable or olive grease, depending on preference)
1 T butter

Instructions:
1. Allow steak to sit at room temperature for something like 30 minutes before cooking.

2. Preheat grill, typically in the order of 10 minutes with a gas grill.

3. Mist the steak insubstantially with the fluid smoke, about 2-3 squirts. If you do not enjoy a small misting spray bottle use ~1/8 teaspoon and evenly rub the fluid across the steak.

4. Coat the steak with a contracted film of grease. I use a pump bottle and vegetable oil.

5. Lightly season next to hickory smoke salt, garlic brackish, and fresh ground pepper and very delicately with the cayene pepper and paprika. Sprinkle coarse pepper and mustard nut (optional) to taste.

6. Repeat steps 3-5 on the other side of the steak.

7. For atmosphere doneness: Place steak on heated grill grate on High Direct heat and close lid. Half method through the cooking time (about 5 minutes) flip the steak and put a tablespoon of butter on the steak and close the lid.

8. After another 5 minutes (total 10 minutes) you will want to check the steak for doneness. 10 minutes will produce a medium doneness on a 1 inch gluey steak on a Weber Q Gas Grill, although this will vary depending on grill, ambient heat, etc.

9. Remove steak from grill when desired doneness has be reached. Serve sizzling hot rotten the grill.
Try this recipe, it sounds great
TEXAS - STYLE SMOKY FLANK STEAK

1 beef flank steak (about 1 1/2 lb.)
3 tbsp. butter
1 lg. onion, cut in 1/4" sticky rings (about 4 c.)
1 c. hickory smoke barbecue sauce

Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler container and rack with non-stick spray. Slash chubby on steak at 1 inch intervals to prevent curling. Place on broiler pan rack; set aside.
In a surrounding substance saucepan over medium-low heat, thaw butter. Stir in onion until coated. Cover and cook for 5 minutes or until dull. Uncover and cook 7 minutes longer or until golden brown, stirring frequently.

Brush steak with 1 tablespoon of the barbecue sauce and broil for 6-7 minutes. Turn over steak; brush beside 1 tablespoon of the sauce and broil 6-7 minutes longer for medium exceptional or until desired doneness. Let stand for 2-3 minutes before slicing.

Stir remaining barbecue sauce into onion. Diagonally slice meat thoroughly thinly across the pellet. Place meat with juice on a warm platter and top beside onion sauce.

Serve with Texas roast, summer squash and a cucumber salad. Makes 4 voluminous servings.

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