Taming the London Broil: From Supermarket Slab to Grill Glory (and Minimal Shame)
Let's face it, London Broil. You have a bit of an image problem. Stuck between flank steak and pot roast in the butcher's case, you often end up as a mystery meat in a fridge until someone remembers that bet about eating a whole shoe. But fret no more, carnivorous comrades! With a little know-how, this underdog cut of beef can become a backyard BBQ champion.
 |
| How To Bbq Right London Broil |
Why London Broil? It's All About the Tenderness, Baby!
Here's the thing: London Broil isn't actually a specific cut, but rather a term for how beef is prepared. Typically, it's flank steak or top round that's been sliced thin. These cuts can be a little on the tough side on their own, but fear not, we have a weapon: the marinade!
The Marinade: Your London Broil's Secret Weapon
Think of a marinade as a flavor bath for your meat. It injects deliciousness while also tenderizing those stubborn muscle fibers. Here's the beauty: you can go classic Italian with olive oil, vinegar, and herbs, or get adventurous with a Korean BBQ-inspired marinade. Just remember to marinate that bad boy for at least a few hours, or ideally overnight.
Top Tip: Don't reuse leftover marinade that's been hanging out with raw meat. It can be a breeding ground for bacteria. Whip up a fresh batch for basting during grilling, or save it for a sassy salad dressing.
Grill Time! Let's Get Searing!
Now that your London Broil is marinated to perfection, it's grill time! Preheat your grill to high heat. Once it's scorching hot, pat your London Broil dry and get ready to sear. This creates a beautiful crust that locks in all those juicy flavors.
Tip: Take notes for easier recall later.
How long you cook that glorious hunk of meat depends on your desired doneness. Use a meat thermometer to be your grilling BFF. Here's a cheat sheet:
- Medium-rare: 130-135°F (internal temperature)
- Medium: 140-145°F
- Medium-well: 150-155°F
Remember: London Broil tends to cook quickly, so keep an eye on it and don't overcook it or you'll end up with shoe leather (remember that bet we mentioned?).
The Rest is History (and Delicious Slices)
Once your London Broil reaches the perfect temperature, take it off the grill and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, making for those oh-so-satisfyingly tender slices.
Slice it thin, against the grain, and prepare to be showered with compliments (or at least relieved grunts of appreciation from your fellow hungry humans).
QuickTip: Repetition signals what matters most.
**## London Broil FAQs
How to marinate London Broil?**
 |
Simple! Combine your favorite acidic ingredient (like vinegar or citrus juice) with olive oil, herbs, and spices. Marinate for at least a few hours, or ideally overnight.
How long to grill London Broil?
Tip: Read once for gist, twice for details.
It depends on the thickness and desired doneness. Aim for an internal temperature of 130-135°F for medium-rare.
How to tell when London Broil is done?
Use a meat thermometer! It's your best friend when it comes to grilling and avoiding overcooked sadness.
How to slice London Broil?
Tip: Slow down when you hit important details.
Always slice thin, against the grain. This ensures maximum tenderness and makes those bites melt-in-your-mouth good.
What to serve with London Broil?
The possibilities are endless! Grilled veggies, potato salad, or a simple green salad are all great options.
 |
💡 This page may contain affiliate links — we may earn a small commission at no extra cost to you.
