London’s calling! Or at least our London broil is!
The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. It is then served in thin slices, cut across the grain. If cut and used for sandwiches, the meat is usually more rare than traditional roast beef.
You choose how to enjoy this hearty entree. There is no bad choice.
- 1 lb - 15 pounds of beef flank or round steak
- 1/2 cup cooking Sherry
- 1/2 cup Worcestershire Sauce
- 1/4 cup oil (vegetable)
- 1/4 cup lemon juice
- 2 tablespoons heaping of brown sugar
- 1 Teaspoon ground ginger
- 1 minced garlic clove
- The night before your cook mix the marinade heat on low for about 10 minutes.
- Allow to cool and reserve 1/4 cup.
- Place steak in large plastic bag or non-reactive sealable dish and add marinade, seal and store in fridge or cooler until approximately 1 hour prior to cook.
- Remove steak from marinade and discard marinade.
- Dry the surface of the steak with paper towels and allow to rest at room temp for about 45 - 60 minutes.
- Place steak on direct heat, medium-hot to hot grill, for about 2 - 4 minutes per side to get sear marks.
- When both sides have seared, remove and place on area of grill without direct heat (or in a pan on grill) and brush on reserved marinade - then finish cooking indirectly.
- Depending upon the size and thickness of steak, monitor to achieve Rare (135°F) or Medium-Rare (145°F.)