London Broil on the Grill

Contrary to its name, London broil has no connection to London, but is actually a North American culinary delicacy that is often mistaken for a cut of meat. The recipe was first used in the 1930s in America. Today, sumptuous variations in meat are used across the continent. One such is the Canadian London broil which is ground meat patties wrapped in flank or round steak or the London broil 'loaf' wherein minced and seasoned veal is rolled in flank steak. Sometimes, bacon is used between the meat wraparound and the mince stuffing. The American London broil is usually prepared with a muscular cut called flank meat. London broil on the grill is a favorite for outdoor cook-outs in many American households. The recipe is called 'broil' because the meat is cooked over direct heat, however, the reason behind using 'London' in its name is not known.

How to Make London Broil on the Grill?

The most important part in the preparation of grilled London broil is the meat cut and how it is prepared for cooking rather than the grilling. Any cut of meat can be used for the preparation, though flank meat and skirt steak has traditionally been used. However, rump cut (top round) and sometimes, top loin muscle cut (top sirloin) and shoulder cut are also used. Flank and skirt meat is less expensive, compared to top round and top sirloin. You can buy precut London broil meat off-the-shelf at a supermarket or purchase it from the local butcher. The meat should be about 1-2 inch thick, and all external fat trimmed. The preparation consists of making the meat tender by marinating, before cooking it on a grill. Once prepared, the steak is then sliced thinly, diagonal at 45 degrees angle.

The preparation, prior to the grilling is crucial. To prepare the London broil for cooking, flank meat is first pounded, stabbed or penetrated (this is done to ensure the meat is tender and flavorful, after it is cooked) with a knife or fork on both sides, and then marinated for 6-8 hours or overnight (the longer, the better its taste) in a refrigerator. The marinade can either be homemade like juice of lemon or tomato, vinegar and wine, or bought from a local grocery store. If you are short of time, instead of marinating, the meat can be pound with a tenderizing mallet prior to cooking.

How to Grill London Broil?

For grilling London broil you have two choices; you can either use a gas grill or a charcoal grill. Heating your grill is necessary to make sure the inside steak is cooked without the outside meat burning. In case of gas grill, heat at high and then lower flame to medium for cooking. If you're using a charcoal grill, let the coal burn till they are white. To get a smoky flavor, you can use small pieces of wood that have been soaked in water.

Well, here's how you cook London broil on the grill. Place the meat on the grill. Cook the meat for 5-10 minutes on each side. While broiling the meat, remember to turn it over many times, so that it does not burn and is cooked as desired. Since the steak is lean (without fat), don't overcook it as it can become tough and chewy. To reduce flare-up while cooking London broil, pick it with the help of tongs, and allow the excess marinade to drip into a pan, before placing it back on the grid. To check if the meat is tender use a fork or knife. If you have a meat thermometer, check whether the internal temperature has reached 145 degrees F. To get the perfectly cooked London broil, pull the meat off the grill when not completely done, as it will continue to cook for a short while till it begins to cool. Setting aside the steak before it is cut across the grain, will also ensure it absorbs its own juices.

London Broil Recipe #1

Ingredients

• Steak, 1-4 pound
• Garlic crushed or powder
• Garlic cloves, to taste
• Black pepper, ground
• Teriyaki marinade sauce, 1/4 - 1/3 cup
• Virgin oil, 1 cup (for marinade)
• Rosemary, fresh or dry, 3-4 branches (for marinade and cooking)
• Salt to taste

Preparation

Choose meat that is not completely red, sprinkle generous amount of pepper and add crushed garlic. Rub in the seasonings. Take a knife and slit the steak without cutting it through and fill finely sliced garlic cloves into the well-spaced slits. Transfer the meat into a pan and place rosemary leaves over it and pour the teriyaki sauce and olive oil over it. See that the whole steak is covered with the marinade. Keep in refrigerator for 6-8 hours or overnight for best results. You need to check it every couple of hours to make sure it is covered with marinade. Spread the juices back over the steak with the help of a spoon, when required.

Once the steak is marinated, place it on an already hot grill. Cook each side for 2-3 minutes, until both sides are seared, so as to let the steak retain its juices. Once this is done, lower the heat and continue cooking. Baste the meat, so it remains moist. Check if the steak is cooked, by cutting the edge of the meat or pierce with a fork. As stated earlier, take the steak off the grill, when its doneness is slightly less than desired, let it cool and absorb its own juices, and then cut the meat and serve. Don't throw away the leftover juices; spoon over the steak after serving.

London Broil Recipe #2

Ingredients

• Flank or top round steak, 1 inch thick
• Red onions, 2, chopped in 8 wedges ea.
• Asparagus, trimmed, 1 pound
• Red wine vinaigrette, 3 tbsps and 1/3 cup (for marinade)
• Dried basil leaves, crushed, 1/2 tsp (for marinade)
• Salt and pepper to taste

Preparation

Take a bowl and combine chopped 4 onion wedges and marinade ingredients. Place the beef steak in a pan and pour the marinade over. Marinate it in the refrigerator overnight. Occasionally, turn the steak so that it soaks the marinade consistently on both sides. Remove from refrigerator and keep aside. Broil the steak on gas or charcoal grill. Arrange the remaining onion wedges and asparagus (grilled on skewers earlier) around the steak. Turn the steaks and vegetables occasionally. Grill the meat for 17-21 minutes for medium rare (145 degrees F) to medium (160 degrees F) on meat thermometer. Grill vegetables for 9-12 minutes or until they are crisp tender. Toss the veggies and 3 tbsps of red wine vinaigrette in a bowl. Cut the flank steak across the grain into thin slices. If the meat is top round, cut crosswise into thin slices. Season with salt and pepper to taste. Serve the London broil with vegetables.

The secret of knowing how to cook London broil on the grill lies in the choice of cut of meat. If the cut of meat is thick, it will take longer to cook, thus increasing the toughness of the meat. Regarding tickling the taste buds, you can experiment with flavors and concoct your own homemade marinade recipes. Cooking time will vary according to your taste. Ideally, London broil tastes best when cooked medium rare!