London Broil

Preparing London Broil is less about the seasoning and more about the cooking process and service prep. London Broil is a really tough meat and it can stay tough throughout the cooking process.

If you don’t like your meat’s internal temperature medium rare to rare, do not cook this cut of meat (period)!

So, “London Broil” – really the only cut of meat with cooking instructions in the title. To broil something, you basically subject it to high heat for short periods of time.

We are going to start with a room temperature cut of meat – as always (but this time its important).

London Broil:

Salt
Pepper
Garlic (powder or minced)
Olive oil (light sprinkle)

Preheat the grill to 500+ degrees (520). Sear the slab on both sides for 2 minutes (if it sticks to the grill, let it sit for another minute to properly caramelize and release).

Note: Orient the meat on a 45 degree angle from the grill slats if you want the “fancy” grill marks.

Move the meat to the top shelf on high heat for another 3 minutes per side. At this point the grill temp should be about 540 to 550 degrees.

Remove the London Broil from the grill and let rest wrapped in tin foil for 10-15 minutes.

IMPORTANT!!
DO NOT CUT THE LONDON BROIL WITH PERPENDICULAR SLICES – EVER!

You’re going to want to slice the meat on a rough 60 degree angle from perpendicular. In other words, place your fork 2-3″ from the leading edge and slice on an angle to the surface of the front edge. Cut thin, .25″ slices.

Congratulations you just made the meat malleable!

Serve with a tall beer! Doesn’t get any simpler than that!

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