Introduction
London broil is a beef dish that involves marinating a flank steak or top round steak, then grilling or broiling it whole. The marinade helps tenderize the typically tough cuts of meat and adds lots of flavor. While London broil is easy to make, there are some tips and techniques for getting the most tender, juicy, and flavorsome results when you BBQ London broil.
Choosing the Right Cut of Meat
The best cuts of beef to use for London broil are:
- Flank steak – This thin, flat cut comes from the belly area and has nice beefy flavor. Go for a 1.5-2 lb flank steak.
- Top round steak – Cut from the hind leg, top round is budget-friendly. Get a 2-3 lb steak for London broil.
Whichever cut you choose, look for an evenly thick piece with good marbling throughout for tenderness and moisture. Inspect the surface for any tears or holes that could cause overcooking.
Perfecting Your London Broil Marinade
A good marinade is key to London broil success. It tenderizes the meat and gives tons of extra flavor. Try these delicious marinade ideas:
- Soy sauce, lemon, garlic, and thyme – A classic combo that’s easy to make. The acid in the lemon helps tenderize.
- Red wine, rosemary, garlic, and Worcestershire – For big, bold flavor. Red wine marinades pair great with beef.
- Yogurt, lime, cumin, and chili powder – A tasty twist with tangy lime and spice. The yogurt helps tenderize.
- Teriyaki and ginger – Sweet and sticky with zip from fresh ginger.
Make sure to marinate the steak for at least 2 hours, or up to 24 hours for maximum tenderizing power. Put the meat in a zip-top bag or baking dish with the marinade to coat completely.
Mastering the Cook
BBQing London broil over hot fire gives it that charred, smoky flavor. Use these tips for perfect results:
- Get your grill super hot. Heat your gas grill to at least 450°F or build a big charcoal fire. Searing over high heat gives the best crust.
- Don’t move the meat too much. Let it char for 2-3 minutes before flipping. Moving it too often prevents a nice sear.
- Know when it’s done. Use an instant-read thermometer to check doneness. Pull the steak off at 125°F for rare or 135°F for medium rare.
- Let it rest before slicing. This allows the juices to redistribute for a more tender, juicy meal. Rest 5-10 minutes tented with foil.
The whole steak can be pretty thick, so watch closely for any flare-ups during cooking and move the meat to a cooler spot if needed.
Slicing and Serving
Once rested, thinly slice the London broil diagonally, across the grain. This gives you those tender, easy-to-cut slices. Serve with:
- Sauteed peppers and onions
- Roasted potatoes or veggie skewers
- A fresh green salad
- Chimichurri or peppercorn sauce
Don’t let those leftovers go to waste! They make delicious steak sandwiches the next day. Just reheat in the oven or microwave and pile onto bread or rolls with melted cheese, sautéed peppers and onions, or other favorite sandwich toppings.
FAQs About Making London Broil on the BBQ
What’s the difference between grilling and broiling London broil?
Grilling cooks the meat over direct heat from below, like on a barbecue. Broiling cooks from above using high heat in your oven. Both work well! Broiling in winter saves you from firing up the grill.
Should I sear both sides of the meat?
Yes, you’ll want to sear both sides over the hot grill or under the broiler to get that nice char. Sear for 2-3 minutes per side before finishing the cook over more indirect heat.
What if my steak has fat on the edges?
That’s normal and flavorsome! If large areas of thick fat bother you, just trim it off before marinating. Leave a bit for moisture and flavor though.
My London broil turned out tough. How can I fix this next time?
Make sure to slice across the grain after cooking. Marinate for the full recommended time to help tenderize. And don’t overcook – pull it off the heat at 125-135°F for a tender medium-rare.
Can I marinate London broil longer than 24 hours?
It’s best to keep the marinating time to 24 hours or under. The acid in the marinade can start to break down the meat if left for too long, resulting in mushy texture.
Conclusion
With its deep, beefy flavor and satisfying chew, London broil makes a nice change from ordinary burgers or steaks at your next barbecue. Just remember to choose a flavorful marinade to tenderize the meat, sear it over a hot grill or under a broiler, and don’t overcook. Slice thinly against the grain and serve with tasty sides. In no time, you’ll be a pro at delivering juicy, delicious London broil off the grill.