How to BBQ London Broil?

How to BBQ London Broil: Achieving Grilling Perfection

Barbecuing London Broil successfully hinges on marination for flavor and tenderness, followed by a carefully monitored grilling process to achieve a perfect medium-rare to medium doneness.

Understanding London Broil

London Broil, despite its misleading name, is not a specific cut of beef but rather a method of preparing a relatively inexpensive cut, typically top round steak. The name became popular in the early 20th century, referring to the preparation of a thick, lean steak that’s marinated, grilled or broiled, and then sliced thinly against the grain. Understanding the nature of the cut is key to achieving a tender and flavorful result. It’s a lean cut, so preventing it from drying out is crucial.

Why BBQ London Broil? The Advantages

While traditionally broiled, barbecuing London Broil offers several distinct advantages:

• Smoky Flavor: The use of wood or charcoal imparts a desirable smoky flavor that significantly enhances the taste of the beef.
• Controlled Temperature: Grills allow for more precise temperature control compared to broiling, enabling even cooking and preventing burning.
• Versatility: You can easily adjust the grilling process to achieve your preferred level of doneness, from rare to well-done.
• Outdoor Experience: Grilling adds an element of social enjoyment and provides an opportunity to cook outdoors.

The Essential Steps to BBQ London Broil

Here’s a step-by-step guide to barbecuing London Broil:

1. Choose Your London Broil: Look for a steak that’s about 1-2 inches thick with good marbling. Thicker steaks are generally better for barbecuing, as they are less prone to drying out.
2. Prepare the Marinade: A good marinade is essential for tenderizing the meat and adding flavor. See recommended marinade recipes below.
3. Marinate the Meat: Place the steak in a resealable bag or container with the marinade and refrigerate for at least 4 hours, or preferably overnight.
4. Prepare the Grill: Preheat your grill to medium-high heat (around 350-450°F). Ensure the grates are clean and lightly oiled to prevent sticking.
5. Grill the Steak: Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade. Place the steak on the hot grill and cook for 5-7 minutes per side for medium-rare (internal temperature of 130-135°F). For medium, cook for 7-9 minutes per side (internal temperature of 135-140°F). Use a meat thermometer to ensure accurate doneness.
6. Rest the Meat: Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. Slice Against the Grain: Slice the steak thinly against the grain to maximize tenderness.

Recommended Marinade Recipes

Here are a couple of marinade options for your London Broil:

Marinade Option 1: Classic Soy Sauce Marinade

• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper

Marinade Option 2: Balsamic Herb Marinade

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste

Common Mistakes to Avoid

• Under-Marinating: Insufficient marinating time will result in a tough and less flavorful steak.
• Overcooking: Overcooked London Broil becomes dry and chewy. Using a meat thermometer is crucial.
• Not Letting It Rest: Failing to rest the meat allows the juices to escape, resulting in a dry steak.
• Slicing with the Grain: Slicing with the grain results in tougher, chewier slices. Always slice against the grain.
• Skipping the Pat-Dry: Excess moisture prevents the steak from developing a good sear.

Tools and Equipment

Here’s a list of essential tools and equipment for barbecuing London Broil:

• Grill (gas, charcoal, or pellet)
• Meat thermometer
• Tongs
• Cutting board
• Sharp knife
• Resealable bag or container for marinating
• Paper towels

Grilling Times and Temperatures

This table provides approximate grilling times based on desired doneness, assuming a medium-high heat grill:

Achieving the Perfect Sear

A good sear adds flavor and texture to your London Broil. Here are some tips:

• High Heat: Ensure your grill is preheated to medium-high heat before placing the steak on the grates.
• Dry Surface: Pat the steak dry with paper towels before grilling to remove excess moisture, which can hinder searing.
• Don’t Overcrowd: Avoid overcrowding the grill, as this can lower the temperature and prevent proper searing.
• Don’t Move It Too Often: Resist the urge to move the steak around too much. Allow it to sit undisturbed for a few minutes per side to develop a good crust.

Serving Suggestions

London Broil is a versatile dish that pairs well with a variety of sides. Consider serving it with:

• Roasted vegetables (asparagus, broccoli, potatoes)
• Mashed potatoes
• Salad
• Grilled corn on the cob
• Rice pilaf

Frequently Asked Questions

What is the best cut of beef to use for London Broil?

The most common and readily available cut for London Broil is top round steak. However, flank steak or sirloin flap meat can also be used as alternatives, although they may require slightly different cooking times.

How long should I marinate London Broil?

For the best results, marinate London Broil for at least 4 hours, but ideally overnight (8-12 hours). This allows the marinade to penetrate the meat, tenderizing it and infusing it with flavor. Avoid marinating for more than 24 hours, as the marinade can start to break down the meat’s fibers too much, leading to a mushy texture.

What temperature should I grill London Broil at?

Grill London Broil at medium-high heat, around 350-450°F (175-230°C). This temperature allows for a good sear while cooking the steak through to your desired doneness.

How do I know when my London Broil is done?

The best way to determine doneness is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding bone or fat. Refer to the grilling times and temperatures chart above for specific temperatures based on desired doneness.

Can I use a gas or charcoal grill for London Broil?

Yes, both gas and charcoal grills work well for London Broil. Charcoal grills impart a more smoky flavor, while gas grills offer more precise temperature control.

What if I don’t have a grill? Can I cook it in the oven?

Yes, you can broil the London Broil in the oven. Preheat your broiler to high and place the steak on a broiler pan. Broil for 5-7 minutes per side for medium-rare, or until desired doneness is reached.

How do I slice London Broil correctly?

Slicing against the grain is crucial for a tender result. Look for the direction of the muscle fibers and slice perpendicular to them. Thin slices are also recommended for maximizing tenderness.

Can I use different types of wood chips for smoking?

Yes, you can experiment with different wood chips to enhance the flavor of your London Broil. Hickory and mesquite are popular choices for a bold, smoky flavor, while applewood and cherrywood offer a milder, sweeter flavor.

What sides go well with London Broil?

London Broil pairs well with a variety of sides, including roasted vegetables, mashed potatoes, salad, grilled corn on the cob, and rice pilaf. Consider the flavors of your marinade when choosing sides to complement the dish.

Can I freeze London Broil?

Yes, you can freeze cooked London Broil. Allow the steak to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.

How do I reheat London Broil?

The best way to reheat London Broil without drying it out is to reheat it slowly in the oven or in a pan with a little broth or water. Avoid microwaving, as this can make the steak tough and dry.

What if I accidentally overcook my London Broil?

If you overcook your London Broil, you can try to salvage it by slicing it very thinly and serving it with a sauce or gravy. You can also use it in dishes like steak sandwiches or stir-fries, where the dryness is less noticeable.

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