Grilled London Broil

Ingredients

1 teaspoon salt
1 (2- to 2-1⁄2-pound) bottom round steak, 1-1⁄2 inches thick, trimmed
1 tablespoon vegetable oil
1⁄2 teaspoon pepper

Instructions

Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap, and refrigerate for at least 3 hours or up to 24 hours.
Fill large pot or bucket with 1 gallon warm water (about 100 degrees). Place wrapped steak in 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.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Clean and oil cooking grate. Remove steak from water and unwrap. Brush both sides with oil (salt will have dissolved) and season with pepper.
Place steak on grill (on hot side if using charcoal) and cook, flipping steak every minute, until dark brown crust forms on both sides, 8 to 12 minutes. Move steak to cooler side of grill (if using charcoal) or turn all burners to medium (if using gas). Cover and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 6 to 12 minutes longer, flipping steak halfway through cooking.
Transfer steak to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Holding knife at 45-degree angle to meat, slice very thin, then serve.

Grilled London Broil

Ingredients

Instructions

Tags

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