London Broil is made from a thick cut of beef, usually top round or flank steak. It is then marinated, grilled, and finally thinly sliced across the grain.
– 1 london broil steak – marinade or rub of choice
– Preheat your grill to medium-high heat. If using a gas grill, set the burners to medium-high. For charcoal grills, wait until the coals are white-hot and spread them evenly.
– Place the steak directly on the grill grates and close the lid. – Cook the steak for about 4-6 minutes per side, depending on the thickness and desired level of doneness. For medium-rare, aim for an internal temperature of 135-145 degrees farenheit.
– Avoid pressing down on the steak while it's cooking, as this can release its juices and result in a drier steak. – To achieve beautiful grill marks, rotate the steak 90 degrees halfway through each side's cooking time. – Use a meat thermometer to check the internal temperature of the steak. Remember to insert it into the thickest part of the meat, away from the bone or fat. –
– Once the steak reaches your desired level of doneness, remove it from the grill and transfer it to a cutting board. – Allow the steak to rest for about 5-10 minutes. Resting helps the juices redistribute and ensures a juicy and tender steak. – Slice the steak against the grain into thin slices, which helps break up the muscle fibers and makes the meat easier to chew.Bake for 10-12 minutes until the edges of the cookies turn golden brown.
Serve with sides like: * Roasted vegetables * Rice pilaf * Grilled vegetables * Mashed or roasted potatoes * Grilled corn on the cob * Salad * Coleslaw * Asparagus