Yesterday I posted my menu for Fourth of July indicating I was grilling up London Broil. About a million of you sent me emails asking for the recipe. There seems to be a bit of intrigue in making London Broil. Who knew.
So in between running inside and out checking on my corn casserole, slicing up watermelon and telling the kids to stop bouncing off the walls waiting for the fireworks…I took some pictures for you. Why? Because I love you. Okay that sounds corny but I’m exhausted. It was a long day. I swear, at 5 o’clock the kids came running in the kitchen…”How much longer, how much longer until we shoot off the fireworks”…”Five more hours” I said! They almost died. So did I.
Anyway, back to the meat. Why London Broil? It was in the freezer. Funny, I’ve only been here a short while and my freezer is already stocked. Go figure.
London Broil is one of those meats that can go either good or bad when making it. It is very lean so it’s easy to overcook. You have to watch it and use a meat thermometer if you are unsure if it’s done or overdone.
However, I’ve made this meat many, many times this way and it always turns out great. And it’s easy.
It does require a 24 hour marinade time. 48 hours is even better but it has to be at least 24 to get the meat to take on the flavor.
Here is the meat in the sea of marinade. I would have used a smaller pan, as in a 9×13, but I couldn’t find one. By using a larger pan the marinade did not cover the meat so I made sure I turned it several times and poured the marinade over the top. In other words, it needed babysitting.
Bring the meat to room temperature before grilling otherwise you will have to cook it too long and the meat will be tough.
Place the London Broil on a very hot grill using indirect heat and sear the meat on both sides.
Let the meat cook for 15 minutes on one side, 10 minutes on the other. If you are not sure use a meat thermometer and cook until medium. It will continue to cook after you remove it from the grill so don’t leave it on too long.
While the meat is resting, place a few pats of butter on top. They will melt and give the meat a richer flavor. Slice the meat as thinly as you can on the bias/at a slant.
If you totally screw up and cook the meat too long and it’s tough, melt some butter and hit it with a bit of soy sauce and drizzle it over the meat, no one will ever know.
Grilled London Broil with a Sesame-Soy-Brown Sugar Marinade
One 4 pound London Broil
1-3/4 cups vegetable oil
1 cup soy sauce
1 cup Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1-1/2 teaspoons ground ginger
1 teaspoon garlic powder
1/2 teaspoon dry mustard
Whisk together oil, Worcestershire, soy sauce, brown sugar, sesame seeds, ginger, garlic powder and dry mustard. Pour over London Broil in a 9 x 13 pan and marinate for least 24 hours and up to 48 hours. If marinade does not completely cover the meat, turn the meat several times during the marinade period.
Bring the meat to room temperature before grilling otherwise you will have to cook it too long and the meat will be tough.
Let the meat cook for 15 minutes on one side, 10 minutes on the other. If you are not sure use a meat thermometer and cook until medium. It will continue to cook after you remove it from the grill so don’t leave it on too long.
While the meat is resting, place a few pats of butter on top. They will melt and give the meat a richer flavor. Slice the meat as thinly as you can against the grain.
If you totally screw up and cook the meat too long and it’s tough, melt some butter and hit it with a bit of soy sauce and drizzle it over the meat, no one will ever know.
One Year Ago Today: A New Way to Love
