London Broil For a Charcoal Grill

Published May 1, 2006.

Why this recipe works:

When developing a great grilled London broil recipe, we gave the steaks a salt rubdown, which brought out the beefy flavors and masked the liver-y ones that sometimes develop when inexpensive cuts of meat are grilled. We then wrapped the beef tightly in plastic wrap and submerged it in warm… read more

When developing a great grilled London broil recipe, we gave the steaks a salt rubdown, which brought out the beefy flavors and masked the liver-y ones that sometimes develop when inexpensive cuts of meat are grilled. We then wrapped the beef tightly in plastic wrap and submerged it in warm water for the last hour of salting, which raised the temperature of the meat and so shortened the cooking time, giving the fatty acids in the meat less time to break down into off-tasting compounds. Slicing the meat diagonally into ultra-thin slices dramatically diminished chewiness in our grilled London Broil recipe.

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Serves 4 - 6

Tasters preferred bottom round for this recipe. While top round can be substituted, it is harder to get an even sear on its less uniform surface. We do not recommend cooking London broil beyond medium-rare. For the best texture, use a carving or slicing knife and cut the steak into very thin slices. (If you're stuck with a dull chef's knife, first cut the steak in half lengthwise, as shorter slices are easier to cut.) If desired, serve with Sweet and Smoky Grilled Tomato Salsa or Chimichurri Sauce (see related recipes).

Ingredients

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