Saturday, October 15, 2011
Grilled London Broil
While I was planning for Saturday's Date Nights and Dinner Parties here at The Slow Roasted Italian I decided to have London Broil. A very nice lean cut of beef, when prepared properly it can be very impressive and delicious!
This same day I was on The Cafe Sucre Farine's blog and ran across a post I had read a while back. All about grilling London broil after "marinating" it in salt and a tight wrap. It is amazing, the concept of the salt drawing out the juice and the tight plastic wrap forcing the juice back in.
Well, I was a little apprehensive after I read that the perfect London Broil is cooked to medium rare. Anything more is over cooked. I do have a tendency to try and massacre all my meat. Consciously I don't want to. But something happens when self doubt creeps in during the cooking process. I would end up with a very 'brown' piece of meat. Kind of like eating shoe leather.
Well I have to tell you that this time was different. I followed the recipe to a T and the Grilled London Broil was so amazing. It was a perfect shade of grilled on the outside with delicious caramelized grill marks on the outside. It was so lush and juicy. A bit more cooked than medium rare, but unbelievable!
This dish is so versatile it can be served with a myriad of sides. I chose potatoes and a vegetable. Enjoy!
Recipe by The Cafe Sucre Farine'
Grilled London Broil
2 teaspoons kosher salt
1 bottom round steak, 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon olive oil
½ teaspoon freshly ground black pepper
Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate overnight.
Remove steak from refrigerator 1 hour before grilling.
About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
Unwrap steak. Brush both sides of steak with oil and sprinkle liberally with pepper.
Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120 degrees for rare to medium-rare, 16 to 20 minutes.
Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
Notes: If you prefer your meat well-done this probably isn't the recipe for you. London broil tends to become tough and dry when cooked past medium rare.
Click here for a printable version of this recipe - The Slow Roasted Italian.com