How To Perfectly Grill a London Broil: A Step-by-Step Guide
London broil, despite its name, isn’t a specific cut but refers to a cooking method for tougher cuts of beef. This guide explains how to transform a lean cut like flank or top round into a tender and flavorful dish by marinating it appropriately and grilling it to a precise internal temperature.
Understanding London Broil: From Cut to Cook
While the term “London Broil” might conjure images of a specific British dish, it’s actually a North American invention. It refers more to the preparation method than the cut itself. Understanding this distinction is crucial for achieving a delicious result.
Defining the Cut: Flank Steak and Top Round
The meat typically used for London broil is either flank steak or top round. These cuts are known for their robust beefy flavor but can be tough if not handled correctly.
Flank Steak: This cut comes from the abdominal muscles of the cow and is long and relatively flat. It’s known for its intense flavor and pronounced grain.
Top Round: This cut comes from the rear leg of the cow. It’s leaner and less expensive than flank steak, making it a popular choice.
The Magic of Marination: Tenderizing and Flavoring
Marinating is essential for a tender and flavorful London broil. The marinade’s purpose is twofold: to tenderize the meat and to infuse it with flavor.
Acidity: Ingredients like vinegar, lemon juice, or Worcestershire sauce break down the tough muscle fibers.
Oil: Coats the meat, preventing it from drying out during cooking.
Flavor Enhancers: Herbs, spices, garlic, and soy sauce add depth and complexity.
A good marinade should include all three components. Aim for a marinating time of at least 2 hours, with overnight being even better.
Grilling Perfection: Time, Temperature, and Technique
Grilling London broil requires precision. Overcooking it will result in a tough, dry piece of meat. The goal is to achieve a perfectly seared exterior and a juicy, medium-rare interior.
High Heat: Start with a hot grill to create a flavorful crust.
Direct Heat: Cook directly over the heat source for optimal searing.
Internal Temperature: Use a meat thermometer to ensure the correct doneness.
Doneness Internal Temperature Rare 125-130°F Medium-Rare 130-135°F Medium 135-145°F Medium-Well 145-155°F Well-Done 155°F+
Resting and Slicing: The Final Touches
Resting the meat after grilling is just as important as the cooking process itself. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
Rest: Let the meat rest for at least 10 minutes before slicing.
Slice Against the Grain: Identify the grain of the meat and slice perpendicular to it. This shortens the muscle fibers, making the meat easier to chew.
Common Mistakes and How to Avoid Them
Many home cooks make common mistakes when grilling London broil, leading to disappointing results. Avoiding these pitfalls will ensure a delicious outcome every time.
Undermarinating: Not marinating long enough will result in a tough cut.
Overcooking: Cooking past medium will dry out the meat.
Incorrect Slicing: Slicing with the grain will make the meat difficult to chew.
Frequently Asked Questions
What is the best marinade for London broil?
The best marinade balances acidity, oil, and flavor. A classic combination includes olive oil, balsamic vinegar, soy sauce, garlic, Worcestershire sauce, Dijon mustard, and herbs like rosemary and thyme. Adjust the proportions to suit your taste.
How long should I marinate London broil?
Ideally, marinate for at least 2 hours, but overnight is even better. Avoid marinating for more than 24 hours, as the acid can break down the meat too much, resulting in a mushy texture.
What temperature should my grill be for London broil?
Aim for high heat, around 450-500°F (232-260°C). This allows you to get a good sear on the outside while keeping the inside juicy.
How long do you grill London broil per side?
Grilling time depends on the thickness of the steak and your desired doneness. Generally, aim for 4-6 minutes per side for medium-rare. Use a meat thermometer to ensure accurate doneness.
Can I use a gas or charcoal grill for London broil?
Both gas and charcoal grills work well. Charcoal grills impart a smoky flavor, while gas grills offer more precise temperature control. Choose the grill that best suits your preference and experience.
How do I know when my London broil is done?
The best way is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding bone or fat, and check for your desired internal temperature.
Can I grill London broil from frozen?
Grilling from frozen is not recommended. It’s difficult to cook evenly and results in a tougher, less flavorful steak. Always thaw the steak completely before grilling.
What side dishes go well with London broil?
London broil pairs well with a variety of side dishes. Consider options like roasted vegetables, mashed potatoes, grilled asparagus, a fresh salad, or garlic bread.
Can I use a cast iron skillet instead of a grill?
Yes, a cast iron skillet is an excellent alternative to a grill. Heat the skillet over high heat and sear the steak on both sides, then finish cooking it in the oven.
How do I store leftover London broil?
Wrap leftover London broil tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep for 3-4 days.
How can I reheat leftover London broil without drying it out?
The best way to reheat London broil is in a low oven (250°F) with a little bit of beef broth or water. Alternatively, you can slice it thinly and reheat it quickly in a skillet with a bit of oil.
What if my London broil is tough after grilling?
If your London broil is tough, it was likely overcooked or not sliced correctly. Ensure you slice against the grain, and try marinating it for a longer period next time. A tenderizer mallet can also help before marinating.