Taming the London Broil: How to Grill This Lean, Mean Beef Machine (Without Burning Your Eyebrows Off)
Ah, the London Broil. A cut of beef that's about as fancy as your uncle's socks with the cartoon alligators, but with the potential for flavor that could rival a rockstar's entourage. The key? The glorious grill. But fear not, grill masters and wannabes alike, for this guide will turn you into a London Broil boss in faster time than it takes to say "barbecue."
Step 1: Befriending the Beast (The Marinade)
Let's face it, London Broil can be a little on the tough side. But that's where the marinade comes in, like a knight in slightly-acidic shining armor. Here's your chance to get creative! Here's a simple marinade suggestion to get you started:
- Olive Oil: Because, well, olive oil.
- Soy Sauce: Adds a salty kick and helps tenderize the meat.
- Lemon Juice: Brightens things up and balances the flavors.
- Garlic & Onion, Minced: The dynamic duo for a reason!
- Worcestershire Sauce: A secret weapon for savory depth.
Bonus points: Throw in some fresh herbs like rosemary or thyme for extra pizazz. Marinate that bad boy for at least a couple of hours, or ideally overnight. Just remember, with great marinade power comes great responsibility (read: don't leave it swimming for more than 24 hours or you'll end up with beef mush).
Step 2: The Grill Games (Gettin' Hot in Here)
Now it's grill time! Preheat your grill to high heat, aiming for around 450°F. While the grill's getting all fired up, take your London Broil out of the marinade and pat it dry. You don't want a steam show, you want a sizzling masterpiece.
Here's the golden rule: Sear that meat! Get those grates nice and hot, then throw on your London Broil. Cook for 4-6 minutes per side, depending on the thickness and your desired level of doneness. Use a meat thermometer to be a grilling champion, not a charcoal Casanova (burnt meat is not a good look).
Pro-Tip: Want those fancy grill marks? Sear the meat at a 45-degree angle for a few minutes per side before flipping it straight.
Step 3: Letting the Beast Rest (And Savor the Victory)
Once your London Broil reaches the desired internal temperature (we recommend 130°F for medium-rare), take it off the grill and let it rest for 10-15 minutes. This lets the juices redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.
Now comes the hard part: Resisting the urge to devour it immediately. Slice it thinly against the grain for maximum deliciousness, and prepare to be showered with compliments (or at least relieved grunts of satisfaction from your fellow grill goers).
Important Note: When slicing against the grain, you're cutting the long muscle fibers, making the meat more tender and easier to chew. Don't be a barbarian, slice it right!
FAQs for the Fearless Griller
How to tell when my London Broil is done?
Use a meat thermometer! Aim for an internal temperature of 130°F for medium-rare, 140°F for medium, and 160°F for well-done.
How long to marinate a London Broil?
At least 2 hours, but overnight is ideal for maximum flavor and tenderness.
My London Broil is a little thin, what do I do?
To prevent overcooking, you can grill it over indirect heat (away from the flames) for some of the cooking time.
Can I use a different marinade?
Absolutely! Get creative with your favorite flavors. Just remember to use acidic ingredients (like lemon juice or vinegar) to help tenderize the meat.
Help! My London Broil is tough!
Next time, marinate it for longer or consider using a meat mallet to tenderize it before grilling.
