London Broil For a Charcoal Grill
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 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.