With this diet I’m on I have to eat lean meat, no more of my favorite ribeye’s for a while, so I’ve been grilling London Broil. It’s a lean meat that many would consider cooking low and slow, but you don’t have to. The key to a good grilled London Broil is in the carving and making sure the cut you buy is Top Round.
Last night I used a wet marinade I got from the store, not a dry rub like I usually use, and let is soak for a few hours in a bag. I cleaned and oiled the grill and put that hunk of meat on the grates at about a 45* angle for about two minutes, turned it 90* for another two minutes, then flipped it. After searing the second side I moved the meat away from the heat and used a probe to measure the temperature.
I pulled it just short of 125* and let it rest for about 10 minutes while I sauteed some shrimp with “I Can’t Believe It’s Not Butter” and Old Bay. The meat was medium rare to medium. Just perfect.
When slicing a London Broil you have to thinly slice across the grain, not with it. By slicing across the grain you don’t get a chewy mass of meat to gnaw on. Instead, you get a nice, succulent bite that melts in your mouth.
So next time you grill something like that, brisket included, try slicing across the grain.
Oh, the shrimp were good, too. And easy.