How to Cook a Grilled London Broil – Step-by-Step Recipe
If you are looking for a meal that cooks to perfection, look no further than the absolutely delicious grilled London broil. Sounds a bit fancy, but it really is not. Find out how you can be the queen or king of your kitchen by simply following some very simple rules from one of the world’s most favorite recipes.
What is a London Broil?
First, let’s start off by learning that London broil is not a cut of meat. Instead, it is a way, or method, to cook steaks. While the history of the London broil and its origins are not entirely well-known, two things are clear: First, that this dish, regardless of its name, is very much an American creation. Second, that we still enjoy the flavor and texture of this particular recipe, which is simple to replicate, as you will see.
Meats to be used for London broil
The original recipe for London broil calls for a flank steak. You know that this type of steak can be really easy to cook, either pan-fried or on the grill. However, as with all steaks, beware not to overcook the meat, or it will end up rubbery.
This said, the steak that could most favorably become a London broil would be a top sirloin. In our book, the fattier and tender the meat, the better for the caramelization and cooking processes.
Now, you can probably use just about any steak you want for this. My suggestion is to go thick, and to pay close attention to the entire cooking process. A badly-cooked London broil will be grey-ish, rubbery and not at all attractive. On the other hand, a well-cooked London broil is charred to perfection on its top, while it still preserves the juicy goodness inside.
Step by step guide on how to grill the perfect London broil
1. The most important part of the London broil is the marinade. This will infuse the meat with flavor, and will help create that crisp crusty top that is a pleasure to bite. Moreover, it will also bring the aesthetics into play with an herbal look and a fragrant finish.
To make the best marinade, put together the following delicious ingredients. Use these ingredients to taste:
- Olive oil
- Pink Himalayan salt
- Freshly ground peppercorns
- Crushed garlic
- Balsamic vinegar
- Worcestershire sauce
- Soy sauce
- Red wine
- Herbs!!! Coarsely chopped. Select one, or use them altogether: rosemary, thyme, sage, parsley
- Optional: Mustard
2. Ground the ingredients together to form a thick paste. This is where the mustard comes in handy. It really helps to blend everything together and makes the marinade really thick.
3. Let the meat marinade for up to an entire day inside a ZipLoc bag, or in a marinating container. These latter ones are great for locking out air, which helps the marinade set better.
The meat part is easy. Once you finish marinating the steak, remove it with the marinade still dripping with the oil mix, and place on the grill.
The grill should show glowing coals. The hotter the surface, the higher the chance of “flash crisp” the steak on both sides while still not overcooking the meat.
Cook for around 7 minutes on each side, or until the steak reaches the universal internal temperature for medium-rare steak: 135 degrees.
The secret to the presentation of this steak is to remove it from the grill as soon as it reaches temperature. Then, cut into slices by slicing against the grain.
The end result is a colorful, fragrant medium-rare meat slices ready to be devoured.
In order to add more flavor, and crispier crust at the top, make sure that the marinade goes on heavily on the steak. Mop on thicker the layers of marinade, using a BBQ mop or a brush. The thicker the paste, the better it is for the steak. To ensure crispness, be sure to add the herbs and peppercorns to the olive oil marinade.
London broil, as you can see, is not a fancy, or expensive meal. However, you can certainly make it into a very special meal by pairing it wisely with foods and side dishes that do not detour the attention from the focal point of the steak dinner, which is the London broil.
That said, here are some awesome ideas for pairings including a lot of vegetable recipes and vegetable side dishes ideas:
- Roasted potatoes- peeled, deep- fried in halves, sprinkled with salt and pepper
- Sautéed mushrooms- caramelized with butter, parsley, and thin onion slivers
- White corn on the cob
- Rice pilaf
- Mashed potatoes, or mashed cauliflower- both taste exactly the same way
- Butter noodles- linguine, or angel hair pasta, tossed on a creamy mixture of butter and Parmesan cheese.
- Fully loaded sweet potatoes
- Caprese salad- leafy greens with pieces of fresh mozzarella and cherry tomatoes.
- Roasted tomatoes- flash fried in the oven, with mozzarella and parmesan on top.
- Flash fried collard greens
- Candied carrots and peas- poached in cinnamon and butter
- Poached pears
- Fresh salad, topped with blue cheese crumbs
Remember that, even though steak is considered an “everyday” meal, especially sirloin, you can always “dress it up” and make it fancier than what it is. These unexpected pairings make the eating experience all the more delightful.
What a wonderful chance to bring friends and family together with a totally inexpensive and yet wonderful meal. This steak is sure to be the star of the show. Just a perfect marinade makes this dish a winner in the kitchen. Remember to keep the marinating mixture as thick as possible to be able to create the delicious, crispy crust that makes this steak so delicious and succulent.
Simple and healthy side dishes for steak will complement your meal. It does not have to be a fancy side dish either, but try pairing flavors to keep things interesting. Poached fruits, roasted tomatoes, and roasted potatoes will sure bring a nice change to your dining table. We are sure that everyone will come out quite pleased with this meal. Sound off your own recipes and favorite ways to enjoy your London broil. Happy cooking!
Frequently Asked Questions
What is a London broil?
London broil isn’t actually a cut of meat. Rather, it describes a method of preparing a beef steak. You can sometimes find a top round steak that’s cut from the rear of the cow labeled as “London broil” at the grocery store. But, you can use any round steak, as well as top sirloin, sirloin, or flank steak to make this recipe.
What should I serve with London broil?
This steak goes well with a variety of side dishes, from grilled vegetable skewers to oven-roasted casseroles. You can also serve London broil with roasted or grilled potatoes, and it’s excellent when topped with a bold sauce like chimichurri.
Do you cut London broil against the grain?
All steak should be sliced against the grain after it has had sufficient time to rest, at least 5 minutes but as long as 30 minutes. Slicing beef against the grain ensures that it will be tender when you eat it and will prevent chewy pieces.
Can you stir-fry London broil?
Since London broil refers to a way of cooking meat instead of a particular cut, it’s not possible to stir-fry London broil. That would be like saying is it possible to grill a boil! To cook meat London broil-style, you will want to flash-sear it on a very hot grill.
Is London broil tough?
Many of the cuts of meat used for London broil are typically tough. These meats come from the round (the rear hindquarters of the animal) or the flank. The best way to ensure that your meat does not turn out tough is to use a good marinade, like the one we describe above!