What is “London Broil,” Anyway?
First things first: “London Broil” isn’t actually a specific cut of meat. It’s a method of cooking a relatively lean cut of beef, usually involving a marinade and either grilling or broiling at a high temperature.
Why grill London broil? Because it’s a delicious and relatively affordable way to get your steak fix! This recipe will guide you through choosing the right cut of beef, creating a flavorful marinade, mastering the grilling technique, properly slicing the cooked steak, and serving it in a way that will impress your family and friends.
Choosing the right cut of meat
London broil isn’t a specific cut of meat. The name actually refers to the way the meat is cooked. So, what kind of beef should you use?
Flank steak vs. top round roast
Flank steak is a popular choice for London broil because it’s relatively tender, as long as you slice it against the grain after it’s cooked. Top round roast is another choice, though it isn’t quite as tender and may need a longer marinade.
Thickness matters
Ideally, the steak should be about an inch thick so it will cook evenly. If you’re using a thicker cut, you can butterfly it (slice it horizontally to create two thinner layers) or pound it to make it an even thickness.
The importance of marinating
London broil is a cut of meat that’s often pretty lean, so marinating it is essential to making it more tender and adding flavor.
Why marinate?
Marinating serves two purposes:
- Tenderization: A good marinade can break down some of the tough muscle fibers, leaving you with a more pleasant texture.
- Flavor: Marinades are a great way to infuse the meat with flavor, so it’s not bland when you grill it.
Marinade ingredients
The best marinades include these components:
- Acid: Acidic ingredients like balsamic vinegar, lemon juice, or Worcestershire sauce help break down the meat fibers. Balsamic vinegar is a pretty classic base for London broil marinades.
- Oil: Oil, such as olive oil, helps distribute the flavors and prevents the steak from drying out on the grill.
- Flavor enhancers: Soy sauce (reduced sodium, please!), garlic, herbs, and spices create a well-rounded flavor profile. You can even add a touch of sweetness with honey or brown sugar. For a savory kick, try a Killer Hogs rub.
Marinating time
For London broil, marinating isn’t something you can rush. Plan to marinate:
- Minimum time: 4 hours
- Optimal time: Overnight is great, but don’t go over 12 hours with some marinades. If you’re marinating longer than 12 hours, skip the honey and other sugars, as they can affect the meat’s texture.
Grilling the Perfect London Broil
The key to a delicious grilled London broil is to get that perfect sear on the outside while keeping the inside tender and juicy. Here’s how to do it:
Preparing the Grill
- Preheat: Get your grill screaming hot! Aim for a medium-high heat, around 500°F.
- Clean Grates: Make sure those grates are clean. Nobody wants their steak sticking! A good scrub with a wire brush will do the trick.
- Two-Zone Fire (Optional): This is a pro tip. Create a two-zone fire with one side of the grill directly over the heat and the other side with indirect heat. This gives you more control. If the steak is cooking too fast on the outside, you can move it to the cooler side.
Grilling Technique
- Searing: Sear that steak! Place it directly over the heat and let it sizzle for 1-2 minutes per side to get a nice, flavorful crust.
- Cooking Time: Now, move the steak to the cooler side of the grill (or lower the heat if you don’t have a two-zone setup). Cook for about 4-7 minutes per side, depending on how done you like it. The best way to tell? Use a meat thermometer!
- Reverse Sear (Optional): Another pro move! You can cook the steak at a lower temperature first, then sear it at the end. This helps it cook evenly and still get that amazing crust.
Internal Temperature is Key
Don’t guess! Use a digital meat thermometer. Here’s a cheat sheet:
- Rare: 125-130°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well Done: 160°F
Resting the Steak
This is crucial! Let the steak rest for 5-10 minutes after grilling. Tent it loosely with foil. This lets the juices redistribute, making the steak more tender and flavorful. Trust me, it’s worth the wait!
Don’t have a grill? Try broiling!
If grilling isn’t an option, you can use your oven’s broiler with great results. Here’s how:
- Preheat your broiler on high.
- Place the London broil on a broiler pan. This will let the fat drip away from the meat.
- Broil for about 6 minutes per side, turning as needed to get even browning.
- Keep a close eye on the internal temperature. You’ll want to pull it out when it’s about 5 degrees below your desired doneness, as it will continue to cook as it rests.
Slicing and Serving Your London Broil
Once your London broil has rested, it’s time to slice and serve it. The way you slice this cut of meat is key to maximizing tenderness.
Slicing Against the Grain
Slicing against the grain shortens the muscle fibers, making the steak much easier to chew. Look closely at your London broil and you’ll be able to see the direction of the muscle fibers. Use a sharp knife to slice perpendicular to those fibers, at about a 45-degree angle.
Serving Suggestions
London broil is delicious with classic sides like baked potatoes, mashed potatoes, a crisp green salad, or grilled vegetables. You might also consider adding a sauce or gravy. A simple brown gravy works nicely, or you could try a vibrant chimichurri sauce.
If you’re serving wine with your meal, a red wine with low tannins, such as a Pinot Noir or Sangiovese, would pair well. If you prefer white wine, consider an oaky Chardonnay.
Leftover Uses
Leftover London broil is fantastic sliced thinly and added to salads, sandwiches, or wraps. It’s also a great addition to tacos or fajitas.
In Closing
So, that’s how you grill a London broil: Start with a good cut of meat, marinate it well, grill it to the right temperature, and slice it against the grain.
London broil is so versatile; it’s perfect for a quick weeknight dinner or a special weekend meal. Why not try the recipe tonight? Feel free to experiment with different marinades and side dishes.