How to Cook a London Broil on a Grill? The Ultimate Guide
Learn how to grill a delicious and tender London broil with this definitive guide. The key is a flavorful marinade and grilling it to the proper internal temperature, followed by a crucial resting period.
Introduction: Unlocking the Secrets of Grilled London Broil
London broil, despite its name, isn’t a specific cut of beef but rather a method of preparing tougher cuts like flank steak or top round steak. While often cooked in the oven, grilling a London broil offers a smoky char and delightful crust that elevates it to restaurant-quality status. This guide provides all the information you need to confidently grill a perfect London broil every time.
Why Grill London Broil? The Benefits
Grilling imparts a unique flavor profile that is hard to replicate with other cooking methods. Here’s why grilling a London Broil is a great choice:
- Enhanced Flavor: The high heat sears the outside, creating a delicious crust and smoky flavor.
- Quick Cooking Time: Grilling allows for relatively quick cooking, perfect for weeknight meals.
- Healthy Option: Grilling allows excess fat to drip away, making it a leaner option compared to pan-frying.
- Impressive Presentation: A perfectly grilled London broil makes for a stunning centerpiece for any meal.
The London Broil Grilling Process: Step-by-Step
Here’s how to grill a London Broil for maximum flavor and tenderness:
Choosing the Right Cut:
- Look for a piece of flank steak or top round steak that’s at least 1-inch thick.
- Ensure even thickness for uniform cooking.
- Check for good marbling (intramuscular fat) for flavor and tenderness.
Marinating for Flavor and Tenderness:
- Marinating is essential for breaking down tough fibers and infusing flavor.
- A good marinade should contain:
- An acid (vinegar, lemon juice)
- Oil
- Flavorings (garlic, herbs, spices)
- Marinate for at least 4 hours, or preferably overnight.
Example Marinade:
- 1/2 cup Olive Oil
- 1/4 cup Balsamic Vinegar
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Rosemary
- 1/2 tsp Black Pepper
Preheating the Grill:
- Preheat your grill to medium-high heat (375-450°F).
- Ensure the grates are clean and lightly oiled to prevent sticking.
Grilling the London Broil:
- Remove the London Broil from the marinade and pat it dry with paper towels. This helps create a better sear.
- Place the London Broil on the grill grates.
- Grill for:
- Rare: 3-4 minutes per side (internal temp: 125-130°F)
- Medium-Rare: 4-5 minutes per side (internal temp: 130-135°F)
- Medium: 5-7 minutes per side (internal temp: 135-145°F)
- Use a meat thermometer to ensure accurate doneness.
Resting is Key:
- Remove the London Broil from the grill and let it rest for at least 10 minutes.
- This allows the juices to redistribute, resulting in a more tender and flavorful cut.
- Cover loosely with foil while resting.
Slicing Against the Grain:
- Crucially, slice the London Broil against the grain. This shortens the muscle fibers, making it easier to chew.
- Slice thinly for maximum tenderness.
- Serve immediately.
Common Mistakes and How to Avoid Them
- Under-Marinating: Not marinating long enough results in a tough and less flavorful steak. Solution: Marinate for at least 4 hours, preferably overnight.
- Overcooking: Overcooking leads to a dry and chewy London Broil. Solution: Use a meat thermometer and don’t exceed the desired internal temperature.
- Not Resting: Skipping the resting period results in a dry steak as the juices escape when sliced. Solution: Let the London Broil rest for at least 10 minutes before slicing.
- Slicing with the Grain: Slicing with the grain results in long, tough muscle fibers. Solution: Always slice against the grain.
Frequently Asked Questions (FAQs)
What is the ideal thickness for a London Broil?
The ideal thickness for London Broil is at least 1 inch. This allows for a good sear on the outside while maintaining a juicy interior. Thinner cuts are more prone to overcooking.
Can I use a dry rub instead of a marinade?
Yes, you can use a dry rub. While a marinade tenderizes the meat more effectively, a dry rub adds great flavor. Apply the dry rub generously and let it sit for at least an hour before grilling.
What is the best type of grill to use?
Both gas and charcoal grills can be used effectively. Charcoal grills offer a more smoky flavor, while gas grills provide more consistent heat control. Choose the type you’re most comfortable with.
How do I know when the grill is at the right temperature?
You can use a grill thermometer or the hand test. Hold your hand about 5 inches above the grates; if you can only hold it there for 3-4 seconds, the grill is at medium-high heat.
Can I use a cast iron skillet on the grill?
Yes, using a cast iron skillet on the grill can create an excellent sear. Preheat the skillet on the grill before adding the London Broil. This is a great option if you want to achieve a restaurant-quality crust.
What are some good side dishes to serve with London Broil?
Good side dishes include grilled vegetables (asparagus, bell peppers, onions), mashed potatoes, roasted potatoes, rice pilaf, or a fresh salad. Choose sides that complement the rich flavor of the beef.
How long can I store leftover London Broil?
Leftover London Broil can be stored in an airtight container in the refrigerator for up to 3-4 days.
How do I reheat leftover London Broil without drying it out?
Reheat leftover London Broil slowly in a low oven (250°F) or in a skillet with a little beef broth. Avoid microwaving, as this can make it tough and dry.
What’s the difference between flank steak and top round steak for London Broil?
Flank steak is generally more flavorful and tender than top round. Top round is leaner and requires more marinating to tenderize it. Flank steak is the preferred choice.
Can I freeze London Broil after it’s been grilled?
Yes, you can freeze grilled London Broil. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2-3 months. Thaw completely before reheating.
What wines pair well with grilled London Broil?
Red wines with bold flavors, such as Cabernet Sauvignon, Merlot, or Zinfandel, pair well with grilled London Broil. The tannins in the wine complement the richness of the beef.
Is it necessary to trim the fat off the London Broil before marinating?
It’s generally recommended to trim excess fat, but leave a thin layer to help baste the meat as it grills and add flavor.