Published May 1, 2006.
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.
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).
Dear Friend,
These days, it’s pretty easy to get free recipes on the Internet. I’m sure a search for “roast chicken recipe” will turn up thousands and thousands. But, as with so much on the web, you should tread lightly if you don’t know the source.
In America’s Test Kitchen, our motto is, “Recipes that Work,” and our mission is to be your trusted source for recipes that work every time you use them. Our test cooks spend their days obsessively testing recipes until they offer consistently great results. As we like to say here, “We make the mistakes so you don’t have to.”
CooksIllustrated.com is the only place you can find not only 20 years' worth of our foolproof recipes, but also objective ratings of cookware, and blind taste tests for hundreds of everyday supermarket ingredients (hey, without the proper ingredients and equipment you can still run into problems — no matter how good the recipe).
Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksIllustrated.com will quickly become an invaluable resource for everything from quick, weeknight suppers to huge, holiday feasts for family and friends.
Thanks for your consideration,
Christopher Kimball
Founder and Publisher
