How To Grill A London Broil 13 Steps With Pictures

In the U. S. , the United States Department of Agriculture grades beef as “Select”, “Choice”, or “Prime” (in order of increasing quality). “Prime” cuts are generally the most flavorful and well-marbled, so you’ll want to spring for these if they’re available. Note that some butchers may label a cut of meat called top round steak as London Broil, rather than flank steak.

Don’t use powdered meat tenderizers or tenderizing compounds containing extracts from papaya or pineapple fruits. These are tricky to use correctly and can sometimes tenderize the meat unevenly, giving it a mushy exterior and a tough interior. [4] X Research source

You can marinate your meat for up to 24 hours—in fact, 12 hours is a great sweet spot. [6] X Research source We’ve included a few sample marinade recipes above. To marinade your meat, combine the ingredients in one of the recipes above (or your own), put your meat in an airtight plastic bag, pour the liquid ingredients over it to cover it and seal the bag. Finally, leave it in the fridge for at least a few hours. Usually, about half a day of marinating will allow the meat to absorb as much flavor as possible. [7] X Research source To help the flank steak absorb its marinade, score the meat before marinating it. Use a sharp knife to make a few X-shaped cuts on the surface of the meat about a half inch or so deep before applying the marinade.

For optimal tenderness, you want to use long, slow cooking after the initial sear. On a gas grill, this is easy — simply set one burner to “medium” and one to “low”. On a charcoal grill, this is a little trickier — you want to make a large pile of charcoals on one side of the grill and a small one on the other side. For charcoal grills, don’t forget that the charcoals aren’t ready to cook when they’re flaming, but rather, when they’re ashed-over and exuding an orange glow.

For rare: 2 minutes for a 1/2 inch (1. 27 centimeter) steak, 2-3 minutes for a 3/4 inch (1. 9 centimeter) steak, 3-4 minutes for a 1 inch (2. 54 centimeter) steak. For medium: 3-4 minutes for a 1/2 inch steak, 4-5 minutes for a 3/4 inch steak, 5-6 minutes for a 1 inch steak. For well-done: 5-6 minutes for a 1/2 inch steak, 6-7 minutes for a 3/4 inch steak, 8-9 minutes for a 1 inch steak.

Another way to check your meat for done-ness is to use a thermometer. Inserted into the thickest part of the meat, a thermometer should read about 135o F (about 57o) for medium rare; up to ten degrees more for medium to well done. [9] X Research source Any hotter than this and the meat can begin to dry out, so remove it immediately!

To “rest” your meat, place it on a clean plate or platter under tented aluminum foil and let it sit for 10-15 minutes. The foil will help the meat retain its heat as it rests.

Pre-made seasoning mixes (Johnny’s, etc. ) Rosemary, thyme, and roasted garlic Chili powder Paprika Grilled/fried onions