Grilled London Broil showcases a flavorful, lean beef cut marinated, then grilled to perfection, and enhanced with a dollop of herb-infused butter. This dish ranks as one of my top choices for a steak dinner, especially with the herb butter adding a gourmet touch!
Understanding London Broil
London Broil combines a cooking technique and a specific beef cut—usually flank or top-round steaks. Known for their lean texture, these cuts benefit from marination and high-heat grilling, transforming into tender and juicy steaks.
Selecting Ingredients & Making Substitutions
- Beef: Opt for flank, skirt, or top-round steak. These cuts may be marketed under the London Broil label. Originating from the cow’s lower abdominal region, flank steak is notably tough, similar to the top-round cut. Their robust textures make them ideal for marinating, which enhances tenderness.
- Marinade: The marinade’s role is pivotal, softening the meat’s tough connective tissues and infusing it with flavor. A minimum of 2 hours of marinating is recommended, though overnight marination yields the best results.
- Herb Butter: Elevating the dish with homemade herb butter is optional but highly recommended for an extraordinary flavor boost.
Grilling without Searing: Is It Possible?
While it’s possible to grill London Broil without prior searing, taking the time to sear the meat can significantly enhance its flavor and texture by creating a delicious crust and sealing in the juices.
Properly Slicing London Broil
To ensure the meat’s tenderness, slice it against the grain:
- Allow the grilled London Broil to rest for approximately 10 minutes, letting the juices settle.
- Identify the muscle fibers’ direction on the meat surface, usually uniform in orientation.
- Cut across the grain, perpendicular to the fibers, into thin slices about 1/4-inch (0.6 cm) thick to maximize tenderness.
Remember, the grain’s direction might vary across the meat, so adjust your slicing accordingly.
Storing the Grilled Delight
For storage, let the London Broil cool to room temperature, then place it in an airtight container. It will keep in the refrigerator for 3-4 days.
Recipe Components
- 2 pounds (0.9 kilograms) London Broil, flank steak, skirt steak, or top-round steak
- 3 cloves garlic, minced
- ¼ cup (58 g [59 ml]) soy sauce
- ¼ cup (53 g [59 ml]) extra-virgin olive oil, plus 1 tablespoon
- ¼ cup (64 g [67 ml]) balsamic vinegar
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Parsley, chopped, for garnish
- Herb butter, for serving
Cooking Instructions
- Combine garlic, soy sauce, olive oil, balsamic vinegar, paprika, salt, and pepper in a small bowl.
- Place the meat and marinade in a sealable plastic bag, refrigerating for 2 hours to overnight.
- Allow the marinated meat to reach room temperature, approximately 30 minutes before grilling.
- Preheat the grill, setting it for high heat.
- Remove the steak from the marinade, discarding any leftover marinade.
- Sear the steak on the grill over high heat until browned, about 1-2 minutes on each side.
- Continue grilling for 10-12 minutes, flipping once, until it reaches an internal temperature of 135°F (57°C) for medium rare, or to your preferred doneness.
- Let the steak rest for 10 minutes post-grilling.
- Slice against the grain into ¼-inch (0.6 cm) slices, garnish with parsley, and serve with a dollop of herb butter.
Steak Doneness Guide
- 125°F (52°C): Rare—Bright red center, cool to warm.
- 130-135°F (54-57°C): Medium Rare—Dark pink center, warm.
- 140°F (60°C): Medium—Pink center, uniformly warm.
- 145°F (63°C): Medium-well—Mostly brown center with slight pink.
Let the steak rest post-cooking to ensure perfect doneness and juiciness before slicing and serving.
