Savor the robust, beefy flavors of London broil with a perfectly grilled steak. This cut, also known as top round or flank steak, is a versatile and affordable option for the grill. Here's a comprehensive guide on how to cook London broil on the grill, ensuring a tender, juicy, and flavorful result every time.
Understanding London Broil
London broil is a lean, boneless cut from the round or flank of the cow. It's known for its intense beef flavor but can be tough if not prepared correctly. The key to tenderizing this cut lies in marinating, slicing against the grain, and cooking to the right temperature.
Choosing the Right Cut and Marinade
Select a cut that's about 1 to 1.5 inches thick for even cooking. As for the marinade, opt for acidic ingredients like lemon juice, vinegar, or wine to help break down the tough connective tissues. Here's a simple yet effective marinade recipe:
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Preparing the Steak
Score the surface of the steak in a diamond pattern, about 1/4-inch deep. This helps the marinade penetrate and allows the steak to cook more evenly. Place the steak in a large zip-top bag or shallow dish, pour the marinade over it, seal, and refrigerate for at least 2 hours, or up to overnight.
Preheating the Grill
Preheat your grill to high heat, around 450°F (230°C). Ensure the grates are clean to prevent the steak from sticking. If using a charcoal grill, aim for a two-zone setup for indirect cooking.
Grilling the London Broil
Remove the steak from the marinade and shake off any excess. Discard the marinade. Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature:
| Temperature | Doneness |
|---|---|
| 125°F (52°C) | Rare |
| 135°F (57°C) | Medium-rare |
| 145°F (63°C) | Medium |
| 155°F (69°C) | Medium-well |
| 160°F (71°C) | Well-done |
Once done, transfer the steak to a cutting board and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the steak.
Slicing and Serving
Slice the steak thinly against the grain to shorten the muscle fibers, making the steak more tender and easier to chew. Serve with your favorite sides, such as grilled vegetables, potatoes, or a fresh salad.
Enjoy your perfectly grilled London broil, a testament to your culinary skills and patience. Happy grilling!
