Perfectly Grilled London Broil: A Step-by-Step Guide to Tender, Juicy Perfection

London broil, despite its name, isn’t a specific cut of meat. It’s actually a method of preparing and cooking flank steak or top round steak. The key to a fantastic London broil lies in proper marinating, high-heat searing, and precise slicing. This guide will walk you through each step to achieve a restaurant-quality London broil right in your backyard.

## What is London Broil?

Before we dive into the grilling process, let’s clarify what London broil truly is. Traditionally, it refers to flank steak, but top round steak is also frequently used. Both cuts are relatively lean and can be tough if not cooked and sliced correctly. The marinating process is crucial for tenderizing the meat, and grilling over high heat ensures a flavorful crust while keeping the inside juicy. Slicing thinly against the grain is the final key to a tender eating experience.

## Choosing the Right Cut of Meat

While flank steak is the classic choice, top round steak also works well. Here’s a quick comparison:

* **Flank Steak:** This cut is wider and thinner than top round. It has a pronounced grain, which makes slicing against the grain essential. Flank steak tends to be more flavorful than top round.
* **Top Round Steak:** This cut is thicker and more uniform in shape. While it’s leaner than flank steak, it can become tough if overcooked. Proper marinating is especially important for top round.

When selecting your cut, look for a piece of meat that is evenly thick and has a vibrant red color. Avoid pieces that appear brown or have a slimy texture.

## The Importance of Marinating

The marinade is the secret weapon for a tender and flavorful London broil. A good marinade typically includes three components:

1. **Acid:** Acid helps to break down the muscle fibers, tenderizing the meat. Common acids include vinegar, citrus juice (lemon, lime, orange), and wine.
2. **Oil:** Oil helps to distribute the flavors of the marinade and prevent the meat from drying out during cooking. Olive oil is a popular choice.
3. **Flavorings:** This is where you can get creative! Common flavorings include garlic, herbs (rosemary, thyme, oregano), soy sauce, Worcestershire sauce, mustard, and spices.

**A Simple and Delicious London Broil Marinade Recipe:**

* 1/4 cup olive oil
* 1/4 cup soy sauce
* 1/4 cup Worcestershire sauce
* 2 tablespoons red wine vinegar
* 2 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 1 teaspoon dried rosemary
* 1/2 teaspoon black pepper

**Instructions:**

1. Combine all ingredients in a bowl and whisk until well blended.
2. Place the London broil in a large resealable bag or a shallow dish.
3. Pour the marinade over the meat, ensuring it’s fully coated.
4. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more tender and flavorful the meat will become. However, avoid marinating for more than 24 hours, as the acid can start to break down the meat too much, resulting in a mushy texture.

## Preparing Your Grill

Before you even think about taking the meat out of the refrigerator, prepare your grill. The key to a great London broil is high-heat searing, so you’ll want your grill to be screaming hot.

* **Gas Grill:** Preheat your gas grill to high heat (around 500-600°F or 260-315°C). Make sure the grates are clean.
* **Charcoal Grill:** Prepare your charcoal grill for direct heat. Arrange the coals in a single layer, covering the entire grilling area. You should be able to hold your hand about 5 inches above the grates for only 2-3 seconds.

Once the grill is preheated, lightly oil the grates to prevent the meat from sticking. You can use a high-heat cooking oil like canola or vegetable oil. Simply dip a folded paper towel in oil and carefully rub it over the grates using tongs.

## Grilling the London Broil: A Step-by-Step Guide

Now for the main event! Follow these steps to grill your London broil to perfection:

1. **Remove the Meat from the Refrigerator:** Take the London broil out of the refrigerator about 30 minutes before grilling. This allows the meat to come closer to room temperature, which will help it cook more evenly.
2. **Pat the Meat Dry:** Remove the London broil from the marinade and pat it dry with paper towels. This is crucial for achieving a good sear. Excess moisture will prevent the meat from browning properly.
3. **Season with Salt and Pepper:** While the marinade provides plenty of flavor, a simple seasoning of salt and pepper right before grilling will enhance the natural flavors of the beef. Don’t be shy with the salt and pepper, as they will help to create a delicious crust.
4. **Sear the Meat:** Place the London broil on the hot grill grates. Sear it for 4-5 minutes per side, or until a deep brown crust forms. Avoid moving the meat around during this time, as this will interfere with the searing process. You want to create a Maillard reaction, which is the chemical reaction that gives browned food its distinctive flavor.
5. **Check the Internal Temperature:** After searing, use a meat thermometer to check the internal temperature of the London broil. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). Keep in mind that the internal temperature will continue to rise slightly after you remove the meat from the grill (this is called carryover cooking).

* **Using a Meat Thermometer:** Insert the meat thermometer into the thickest part of the London broil, avoiding any bones or fat. If you’re using an instant-read thermometer, make sure to insert it at an angle to get an accurate reading.

* **Doneness Guide:**
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C) – Recommended
* **Medium:** 135-145°F (57-63°C)
* **Medium-Well:** 145-155°F (63-68°C)
* **Well-Done:** 155°F+ (68°C+)

6. **Remove from Grill and Rest:** Once the London broil reaches your desired internal temperature, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. If you skip the resting step, the juices will run out when you slice the meat, leaving you with a dry and less flavorful London broil.

## Slicing Against the Grain: The Final Touch

Slicing the London broil correctly is just as important as the marinating and grilling process. Both flank steak and top round steak have a visible grain, which refers to the direction in which the muscle fibers run. Slicing with the grain will result in chewy, tough pieces of meat. Slicing against the grain, on the other hand, shortens the muscle fibers, making the meat much more tender and easier to chew.

1. **Identify the Grain:** Before you start slicing, take a close look at the London broil and identify the direction of the grain. The grain will typically run lengthwise along the steak.
2. **Slice Thinly Against the Grain:** Using a sharp knife, slice the London broil thinly against the grain. Aim for slices that are about 1/4 inch thick. Hold the knife at a slight angle to create larger, more appealing slices.

## Serving Suggestions

Grilled London broil is a versatile dish that can be served in a variety of ways. Here are a few ideas:

* **Classic Dinner:** Serve sliced London broil with roasted vegetables (such as potatoes, carrots, and broccoli) and a side of mashed potatoes or rice.
* **Sandwiches and Wraps:** Use sliced London broil to make delicious sandwiches or wraps. Add your favorite toppings, such as lettuce, tomato, onion, and cheese.
* **Salads:** Top a bed of mixed greens with sliced London broil, grilled vegetables, and a vinaigrette dressing.
* **Tacos and Fajitas:** Use sliced London broil as the filling for tacos or fajitas. Serve with your favorite toppings, such as salsa, guacamole, and sour cream.
* **Steak Salad:** Combine sliced London Broil with your favorite salad ingredients like mixed greens, tomatoes, cucumbers, red onion, and a tangy vinaigrette dressing. Add crumbled blue cheese or feta for extra flavor.
* **Steak Stir-Fry:** Thinly slice the cooked London Broil and add it to a stir-fry with your favorite vegetables and sauce. Serve over rice or noodles for a quick and flavorful meal.

## Tips for Grilling the Perfect London Broil

* **Don’t overcook it!** London broil is best served medium-rare or medium. Overcooking will make it tough and dry.
* **Use a meat thermometer:** A meat thermometer is the best way to ensure that your London broil is cooked to the perfect temperature.
* **Let it rest:** Resting the meat is essential for a tender and juicy London broil.
* **Slice against the grain:** Slicing against the grain is crucial for making the meat easier to chew.
* **Experiment with marinades:** Don’t be afraid to experiment with different marinade recipes to find your favorite flavor combinations.
* **Pound the meat lightly:** Before marinating, you can lightly pound the London Broil with a meat mallet to further tenderize it. This is especially helpful for thicker cuts of top round.
* **Use a dry rub:** If you don’t have time to marinate, you can use a dry rub instead. A simple dry rub of salt, pepper, garlic powder, onion powder, and paprika can add a lot of flavor.
* **Consider a reverse sear:** For a perfectly even cook, try reverse searing. Cook the London Broil in a low oven (around 250°F or 120°C) until it reaches about 115°F (46°C), then sear it over high heat for a few minutes per side.
* **Don’t overcrowd the grill:** If you’re grilling multiple pieces of London Broil, make sure to leave enough space between them so that the heat can circulate properly.
* **Clean your grill grates:** Clean grill grates are essential for achieving a good sear. Use a wire brush to scrub the grates clean after each use.

## Troubleshooting

* **London Broil is Tough:**
* **Cause:** Overcooked, under-marinated, or sliced with the grain.
* **Solution:** Make sure you are not overcooking the meat, use a meat thermometer and take it off the grill when it is at desired temperature. Marinate for longer, use a good tenderizing marinade with acidic components, always slice thinly against the grain.
* **London Broil is Dry:**
* **Cause:** Overcooked, not enough fat, not rested properly.
* **Solution:** Same as above, make sure you are using a marinade with oils. Let it rest for at least 10 minutes under a loose foil tent.
* **London Broil lacks flavor:**
* **Cause:** Not marinated for long enough, not enough seasoning.
* **Solution:** Increase the marinating time, season with more salt and pepper before grilling, and consider adding more flavorful ingredients to your marinade.

## Conclusion

With a little practice and attention to detail, you can easily grill a perfectly tender and juicy London broil that will impress your family and friends. Remember the key steps: choose the right cut of meat, marinate it properly, sear it over high heat, check the internal temperature, let it rest, and slice it against the grain. Enjoy!

Bon appétit!