One of my summer grilling go to meats is the London Broil. Put it in a marinade and let sit for a day or two and then grill to rare – medium rare (any doneness more than that will result in chewy meat). One cut of meat (1.5 – 2 pounds) will usually serve 4-6 people. If you do not have a grill you can broil it on a broiler pan, hence the name London Broil.
London Broil, also known as Top Round Steak, is a lean, boneless cut of meat that is reasonably priced. I got mine from Harris Teeter when they had it on sale for buy one get one free! London Broil is actually the cooking technique: marinating, broiling (or grilling) and then thinly slicing. Top Round Steak is the actual cut of meat, but most packaging in the supermarkets will have it labeled as both.
They key to a great London Broil is the marinade. It is a cut of meat meant to be marinated to help tenderize it. I find 36 hours the minimum for optimal tenderness of the meat. I have even marinated up to 3 days! The minimum marinade should be no less than 8 hours. I use a fairly simple marinade of fresh herbs, garlic, soy sauce, balsamic vinegar and some spices. This is an easy marinade to switch up and make your own. Try out this economical cut of meat next time you see it in the store!
- 1.5-2 lb London broil
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 Tbs. Worcestershire sauce
- 2 sprigs of fresh rosemary, or 1 tsp. of dried
- 4-5 sprigs of fresh thyme, or 1 tsp of dried
- 3 garlic cloves, roughly chopped
- Pinch of red pepper flakes (more if you want some heat)
- 2 Tbs. of soy sauce
- 1-2 tsp. coarse ground black pepper
- 1 tsp. onion powder
- optional a few shakes of Chicago Seasoning (from Penzey)
- Put all ingredients in a gallon size resealable plastic bag or airtight container
- Marinate for 24 to 48 hours
- Let rest at room temperature in marinade for 20-30 minutes before grilling
- Prepare grill and preheat to medium-high heat
- Grill for 4 minutes on each side, rare to medium-rare doneness is desired
- If broiling, broil 6-7 minutes per side
- If searing, sear fo 5-6 minutes per side
- Let rest covered with tinfoil for a minimum of 8 minutes
- Cut thin slices at a 45-degree angle against the grain of the meat and serve up!
The best parts are the charred corners I eat those up while I am cutting it. Hey, cooks choice, am I right!?
This also makes great sandwiches with the leftovers (if there are any).