Grilled London Broil

Get your grill on...

First things first: London Broil is a cooking method, not a cut of beef. It’s usually made with top round roast, but any large piece of meat will do, really. Buy whatever is on sale; even a less expensive cut will come out tender and juicy when you do it right. Speaking of doing it right… The secret to an amazing London Broil is to marinate the hell out of it. Let it sit in a really good marinade for at least a day, ideally a few days, and you won’t be sorry. Oh, and trim it of its most offensive parts (big pieces of fat, connective tissue, etc.) before you even begin to marinate. After it has finished marinating, take it for a quick spin on the grill, let it rest for about 10 minutes, slice it against the grain, and watch even your vegetarian friends sneaking a piece off the end when they think no one is looking. As my son will tell you, it’s a shame to eat cows, but yum.

Lovely Lady London Broil
Ingredients
6 cloves garlic, minced fine
1/4 cup gluten-free soy sauce (I like La Choy Lite)
1/4 cup Worcestershire sauce
2 tablespoons sesame oil (or canola oil)
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 tablespoons balsamic vinegar (white or dark)
2 tablespoons rice vinegar (seasoned or unseasoned)
4 tablespoons packed light brown sugar
1 two-pound piece of top round roast (or other large piece of beef), trimmed of large pieces of fat and ugly bits

1. In a large Ziploc (resealable) bag, combine the garlic, soy sauce, Worcestershire sauce, oil, oregano (crushed between your fingers and the palm of your other hand, to release its essential oils), pepper, vinegars, and sugar. Seal the bag and massage the ingredients in the marinade together until they are well combined (and the sugar is completely dissolved).

2. Unseal the Ziploc bag, and carefully add the trimmed beef to the bag. Seal the bag, forcing out as much air as possible. Place the bag of marinade and meat into your refrigerator. Allow it to marinate for at least 24 hours, ideally for 3 days (yes, 3 days!), rotating the bag at least 2 times to ensure that both sides of the meat marinate for at least 12 hours.

3. GRILLING DIRECTIONS.
Before you turn on the grill, brush the grates with olive oil or GF cooking spray. This will help prevent the meat from sticking to the hot grates. Then pre-heat the grill to about 400 degrees F.

Remove the meat from the Ziploc bag and place it in the center of your grill (where there’s the hottest and most even heat). Pour about 1/2 of the marinade that’s left in the bag on top of the meat. Cook for about 4 to 5 minutes (or until the underside is seared). If you want fancy grill marks, turn the meat 45 degrees halfway through. Flip the meat over, and pour the remaining marinade on top. Cook for another 4 to 5 minutes. You want the meat to be seared on the outside but medium-rare on the inside.

Turn off the grill and and flip the meat one more time to heat the marinade for about 1 minute. Remove the steak from the grill and let it rest, covered loosely in foil, for about 10 minutes to allow all of the juices to distribute evenly. Then slice against the grain into thin strips. Yum!

Warmly,
Nicole

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