London broil .. a quick meal with preparation
London Broil is one of my family’s favorite dinners. They think it is quick and easy and for the most part it is – if I am is prepared.
London Broil is a very flavorful piece of beef. Traditionally it is flank steak but I have seen top round used. The term “London Broil” refers to the way it is prepared and not so much the specific cut.
Whether it’s flank steak or top round it is a tougher piece of meat. I have been known to grill it without marinating it but I wouldn’t recommend this method unless you have very good teeth.
The night before or at least the morning of, put the meat into your favorite marinade. There are so many on the market there is no reason to make one yourself unless, like me, you just like doing it.
Use something with acid and don’t put sugar into it, if you are making your own. The sugar will taste good but it neutralizes the acid and will not allow the marinade to fully tenderize the beef.
A quick marinade with ingredients from your refrigerator could be;
A cup of orange juice.
Four ounces olive oil or other cooking oil
Two ounces vinegar – red wine preferable or just use a red wine.
A tablespoon Worcestershire sauce
1/2 finely chopped onion or 2 Tablespoons onion powder
1/4 Teaspoon black pepper
One Teaspoon salt
One tablespoon Italian Seasoning
Another easy way to go is Italian Dressing. Just cover the meat and flip once in awhile which ever way you go.
REMEMBER – always marinate in the refrigerator!
Heat half your gas grill on high and half medium. If you have a sear burner, heat it on high and the rest of your grill on medium.
Put the London Broil onto the hottest part of your grill.
Leave it on for about 5 minutes.
At about the four minute mark, using tongs, try to flip the meat over. If it releases from the grill easily, it is ready to flip. If not, leave it until it does. The meat will tell you, when to flip, if you let it.
Second side; again leave it about 5 minutes but try to lift it after four minutes. when it releases move the meat to the part of the grill you heated on medium.
Finish grilling until internal temperature reaches your preference.
135 medium rare
If you like it more than medium I would strongly consider another cut of beef. London Broil will be very, very dry cooked past medium.
If you don’t have a meat thermometer, simply touch the meat. Room temperature – rare, slightly warm – medium rare, warm – not hot, medium.
Let the beef rest ten minutes and slice across the grain. The cut is rectangular – across the grain would be across the short side. It also helps if you cut at an angle and not straight down.
Grilling on sear burner
Second side on sear burner
Ready for slicing. I began slicing across the pointed end. I used that piece to test because I like testing.
Medium rare pieces of London Broil
Remember; if you have any questions what so ever, please ask using the comment section or email me at firstname.lastname@example.org
Prep Time: 6 hours
Cook Time: 20 minutes
- 3 lb London Broil
Grill London Broil, initially on high heat, then finish on medium heat. For best results use a marinade.