London Broil is typically a difficult cut of meat to cook on the grill.
However, if you rest the meat in a marinade and some simple preparations you can take what is typically a very inexpensive cut of meat and turn it into a prime piece of steak for the table. You will leave them asking for more with this recipe.
London broil” originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as “London broil”, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.
With the rise of Keto and dieters this cut of meat has risen in prominence due to its lean nature and fullness in flavor.
In this recipe you will be conducting your typical marinade, but once moving out to the cast iron grill that is where your grill will show it stuff. The ability to run the heat high on a hibachi or cast iron grill will certainly do this cut of steak justice.
Here are the ingredients in this cook:
London Broil Cut of Meat
Pepper & Salt to taste (careful on the salt, there is plenty in the Soy Sauce and Worcestershire)
Mix together your marinade and whisk the oil and marinade into an emulsion.
Tenderize the meat by using a meat hammer and puncture with a fork or tenderizer if you have one. The video below gives a demonstration of this recipe and the process for cooking your steak.
Soak your cut of London Broil in the marinade for at least 4 hours but a 24-hour soak will give you and your family the fullest amount of flavor from the marinade.
Next, you can go out to the grill and run that temperature up on the hibachi cast iron grill. Your strategy is going to be char the meat quickly and then cut the temperature back using the air damper to slow the cook down to achieve the appropriate degree of tenderness you are seeking. Typically, you want to use your meat thermometer to ensure the meat is done to your liking. I like mine to be pulled off the grill just before 125 degrees Fahrenheit (51 degrees Celsius) so that the temperature will equalize during the rest and rise up to 125 degrees Fahrenheit (51 degrees Celsius).
This is the perfect summertime fare when coupled with fresh garden vegetables on the side. The video also shows the London broil paired with squash and onion.
When cutting up London broil, you want to ensure that you are cutting both thin cuts and against the grain. That method a slicing ensures you are getting the best tenderness you can get out of the cut.
Enjoy your results, and hope there are few leftovers for tomorrow’s sandwich for lunch. London Broil sandwich is a fantastic way to put your efforts back on the plate for round 2.