A London broil is really a method of preparation rather than a specific cut of beef; however butchers will specifically label certain cuts, like top round, as London broil. And the name is further misleading as the method really doesn’t have to be only broiled! Grilling works well and I like to sear/grill the outside and then pop in the oven to finish. While I prefer a tender, fattier cut of meat, my son will pick away at any fat on his meat; therefore preferring this leaner cut.
With just my son and me at home, I do like preparing this cut as we have plenty of leftovers to toss into salads and make great sandwiches with a simply layering of lettuce and horseradish on a baguette or in foccacia bread with caramelized onions, roasted peppers and gorgonzola. Topped on a crostini with arugula is an easy appetizer. It’s really one of my summer favorites to have as leftovers as I can have several no cook meals to pull together quickly.
The leaner the cut unfortunately, the tougher the texture and less flavorful. This cut needs special attention to ensure its tenderness and flavor. I follow a few easy steps to prep before cooking. First, as soon as I bring the beef home, I will remove it from its packaging and generously rub on Kosher salt. This is the part I believe does the tenderizing. The next day I prepare the marinade, rinse the salt off the beef and place it in a ziplock bag with the marinade. The beef will marinate overnight and up to 2 days adding in lots of flavor.
Searing or grilling the meat quickly and then carefully watching to not overcook the beef is important too. Followed by letting it rest for about 15 minutes and cutting it thinly across the grain. In addition, I like to make a second marinade for brushing on the meat while cooking and using it as a sauce after. I see recipes that call for boiling the marinade that was used to marinate the meat, but the thought of that just turns me off, preferring a clean marinade over a cloudy looking leftover.
Red Wine Marinated London Broil
1 top round beef steak, about 2 1/2 lbs., aka, London Broil
2/3 cup dry red wine
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Dijon or whole grain mustard
4 cloves garlic, minced
1 scallion, thinly sliced
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
Remove the beef from the packaging and generously sprinkle on Kosher salt and refrigerate. The next day, rinse the salt off the beef and place in a zip lock bag. Combine the marinade ingredients in a small bowl mixing well. Pour marinade over the beef and seal bag tightly releasing all air. Place in a bowl and refrigerate overnight or up to 2 days. Repeat or simply double to make a second marinade for brushing on the beef while cooking and serving.
Preheat grill or grill pan. Remove beef from the marinade, discarding the marinade and patting the beef dry. Pour the fresh marinade in a small saucepan and simmer to reduce slightly. Place the beef on the grill brushing with marinade and turning several times until done. Approximately 14-16 minutes for rare, 18-20 minutes for medium. If using on a grill pan, grill both sides and then place in a 420 degree oven to finish cooking, about 15-20 minutes. Using a meat thermometer, I make sure it does not go over 130 degrees.
Allow to rest for about 15 minutes lightly covered with foil. Carve into thin slices on the diagonal and across the grain. Serve with the remaining marinade.