How do you bbq the perfect london broil?!
How do you bbq the perfect london broil?
Answers:
I marinate the hell out of it first. Olive oil, fresh garlic and herbs. Or try a dry rub-they're very good.
I'm a bit intimidated by such a thick cut of meat, and also because it's not particularly tender unless you cut against the grain, so what I do is after I marinate it for the desired time, I cut it into strips and cook it on skewers to medium rare on my gas grill. Truth is, the best grill for kebobs or skewers is charcoal but I use what I have. In either case, cut against the grain no matter how you cook it, and you should be good to go.
You don't! It's made to be broiled; hence the name. It's a first cousin to roast beef.
If you have to bbq it, do it s-l-o-w-l-y, basically the opposite of how you'd do any other steak. But it's easier just to stick it in the broiler.
It does, however, make very good shish-kabobs when cut into cubes and skewered.
It works best if you have a two-burner (or more) gas grill. Turn both burners on high until grill is at least 350 degrees or so with the lid closed and then turn off second burner. Grill a few minutes on both sides over medium-high heat until well browned. If it's especially thick, hold it up on edge to brown the edges.
Once it's completely seared, put it on the side with the burner off and close the lid. It will then roast for the duration of it's cooking time, when it reaches the proper doneness. (Turn it over from time to time.) You can baste periodically with au jus, or add BBQ sauce during the last 1/2 hour or so.
If you have a single burner or a charcoal grill, use one of those disposable foil roaster pans and after searing, put it in the pan to roast. Add enough au jus to come up about halfway up the depth of the meat. Turn frequently to prevent scorching. If you want to use BBQ sauce, take it out of the roaster when it's nearly done and put it back on the grill. Add your sauce. and let it cook on, turning periodically and watching closely to prevent burning.
When it's done, slice thinly against the grain and pour a little of the leftover au jus over it.
London broil is best cooked med to med rare due to the cut if over cooked it will be tough, salt pepper and put on very hot grill sear. for about 3min each side depending on the thickness Do not serve as a whole steak. let it rest about 10 min then cut into strips against the grain of the meat. then platter up as if it were fahitas.