Best Grilled London Broil

Suggested Cuts of Meat

I have always used flank steak whenever anyone is in the mood for one of my Grilled London Broil dinners. Now you may see other cuts of meat labeled London Broil in the meat case, such as top round steak or roast, but flank steak is the traditional cut used and the one I would recommend above all the others.

When a flank steak is prepared perfectly, it comes out so moist, tender, and flavorful that I can't imagine using any other cut of meat.

What is London Broil

Well, it is not any particular cut of beef but the way it is prepared. Technically, it is a grilled or broiled marinated piece of beef that is then cut across the grain in thin strips. And the funny thing is, the city of London doesn't even know what it is! Go figure!

Since I seem to be on a roll here, I might as well tell you exactly what a flank steak is too? (You're learning a lot today aren't you? :-))

Flank steak is a long, flat cut of beef from the abdominal muscles or butt of a cow. It is usually used in dishes such as this London broil, as an alternative to a chuck roast in our Ropa Vieja or in Chinese stir-frys such as Mongolian Beef.

I think it's best grilled but, as you can see, it can also be pan-fried, broiled or braised.

Best Marinades for London Broil

Marinating the beef prior to grilling is an important step to tenderize this tougher cut of meat. This step will ensure the best flavor and the most tender result. Try to marinate it overnight, if at all possible, to achieve the best results however, anything over four hours will suffice.

• Quick & Easy Lover - Just use your favorite bottled Italian dressing
• Savory Lover - Mix ¼ cup each of balsamic vinegar, soy sauce, and olive oil with 2 tablespoons Worcestershire, 2-3 teaspoons Italian seasoning, and 1 teaspoon minced garlic.
• Sweet Lover - Add 2 tablespoons maple syrup, brown sugar or honey to the savory mix.
• Herb Lover - Add more chopped herbs such as basil, oregano, thyme or rosemary to either bottled dressing or savory mix.
• Garlic Lover - Add an extra clove of garlic to either the bottled Italian dressing or the savory mix.
• Spice Lover - Sprinkle in a drop or two of sriracha, hot sauce or crushed red pepper flakes to the savory mix.

How to Grill London Broil

1. Place flank steak into a resealable gallon-size plastic bag. (photo 1)
2. Pour in Italian dressing or one of the marinades listed above. (photo 2)
3. Seal and place in refrigerator. For the best, most tender meat, let the beef marinate overnight. If time is short, marinate at least 4 hours. (photo 3)
4. Remove steak from marinade when ready to grill. Discard used marinade. (photo 4)

5. Preheat the grill to high heat. Place flank steak directly on grill and sear each side for a minute or two. Then allow to grill another 6 minutes per side. (photo 5)
6. Remove the London Broil from heat when internal temperature reaches 135 for medium-rare or until your desired doneness is achieved. Let rest 5-10 minutes before slicing. (photo 6)

Steak Temperatures

Grilling the steak to the correct temperature will also ensure the juiciest results. Try to stay away from medium-well to well done to avoid drying the meat out. Medium-rare is the suggested temperature for this recipe.

Use a digital meat thermometer for the most accurate internal temperature. Remove the steak from the grill when the temperature reaches 5 degrees less than the desired temperature. Let the steak rest on a cutting board for 5-10 minutes. The temperature will continue to rise until it reaches the appropriate temperature.

• Rare: 125-130 degrees - cool, red center
• Medium-rare: 135 degrees - warm red center
• Medium: 145 - warm pink center
• Medium-well: 150 degrees - slightly pink center
• Well done: 160 degrees - no pink

How to Slice

OK, choosing the right cut of meat is important but, just as important, is how you slice the meat in order to render it the most tender.

The first order of business is determining how the grain runs in the meat. You will see the fibers fairly clearly in a flank steak.

In this case, you can see them running the long length of the steak.

Place your knife across these fibers and at a 45-degree angle and cut ⅛" to ¼" thick slices. This shortens the fibers in each slice and makes the meat more tender and easier to chew.

What to Serve with London Broil

The best meal is always a simple meal with just a few basic sides. I like to serve this steak with a baked sweet or white potato and a side salad such as a tossed salad or a cool Cucumber Mint Watermelon Salad.

When looking for a wine to pair with London Broil choose a bold red with low tannin levels to compliment this lean steak. Varietals such as a Pinot Noir, Sangiovese, Tempranillo, or Spanish Rioja work well. If you are not a red wine lover, an oaky Chardonnay would work quite well.