London Broil For a Charcoal Grill
Throwing a slab of cheap meat on the grill sounds easy, but the result can be more like chewing on a tire than on a nicely charred, tender steak.
Gather Your Ingredients
Key Equipment
Before You Begin
Tasters preferred bottom round for this recipe. While top round can be substituted, it is harder to get an even sear on its less uniform surface. We do not recommend cooking London broil beyond medium-rare. For the best texture, use a carving or slicing knife and cut the steak into very thin slices. (If you're stuck with a dull chef's knife, first cut the steak in half lengthwise, as shorter slices are easier to cut.) If desired, serve with Sweet and Smoky Grilled Tomato Salsa or Chimichurri Sauce (see related recipes).
Instructions
1.
Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
2.
Fill large pot or bucket with 1 gallon warm water (about 100 degrees). Place wrapped steak into zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, covering with plate or bowl to keep bag submerged. Set aside for 1 hour.
3.
About 20 minutes before grilling, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are covered in thin, gray ash, about 20 minutes. Empty coals into grill and build modified two-level fire by arranging coals to cover one-half of grill with other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
4.
Remove steak from water and unwrap; brush both sides with oil (salt will have dissolved) and sprinkle evenly with pepper. Grill steak directly over coals, flipping steak with tongs once every minute, until dark brown crust forms on both sides, about 8 minutes. Move steak to cooler side of grill; cover grill and continue cooking until instant-read thermometer inserted into center of steak registers 120 degrees for rare to medium-rare, about 5 minutes, flipping steak halfway through cooking time.
5.
Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Holding thin slicing knife at 45-degree angle to meat (see photo below), slice very thinly and serve.
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.