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Grilled London Broil and Baby Reds

post #1 of 7
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Today I was going through some old things and I found a 16MB memory card that I had taken out of my camera some time ago. When i went to see what was on it, I was surprised to find shots of a cook out that I did at least a year ago on my old Aussie grill. Apparently, I had been thinking about blogging about BBQ for some time before actually sitting down and just doing it. I'm proud to present to you, a cook out I did in the summer of 2008.

The menu called for grilled London Broil and grilled baby red potatoes. Steak and potatoes, the two ingredients on a man's food pyramid. London broil is similar to a marinated flank steak, only a bit cheaper. It is best served at medium rare and sliced in thin angular cuts against the grain. With a good medium-high heat charcoal fire, it should take about 7-9 minutes per side.

I wanted to inject and rub the meat while the charcoal was coming to life in it's charcoal starter kettle. I wanted to keep this simple, as it was summer and hot out. I injected the meat with a standard beef marinade, store brand as you can see in the picture. I used a standard seasoned salt, garlic powder and cracked black pepper for the rub. I sprinkled liberally and rubbed into both sides of the meat.

I prepared the grill, poured the hot coals and wiped the grill rack with olive oil. At this time, the grill is very hot, the coals have barely ashed over and we are going to sear the meat and set up some grill marks. Since the coal will cool some by the time we flip the meat over, the presentation grill marks are the first ones you'll make so be careful.

I do it like this. Place both pieces of meat on the grill racks at an angle. Let the meat sit for about 4-5 minutes and gently lift with tongs from one end and see if the meat lifts. Once the meat easily separates from the grill racks, we are going to turn it by 4 hours. What i mean by that is look at how the meat runs along the straight grill racks. Pretend one end is the hour hand on a clock and rotate the meat without flipping to a position about 4 hours from the first sear. I let it cook an additional 4-5 minutes before flipping the meat and repeating the process again.

I used a digital thermometer to make sure that the temp of my meat did not exceed 120. I removed it from the grill and let it sit while I cooked the potatoes. these are simple. Just par boil some baby reds and leave the skins on. Slice the potatoes about 1/2" thick and brush with olive oil and sprinkle with seasoned salt, parsley or basil and Parmesan cheese. Once you make these, your family won't let you fix potatoes any other way. Just brown on the grill and serve.

If you'd like a pic that you can actually see, just click on the thumbnail and a full size will come up. Thanks for reading!
post #2 of 7
London broil is a preparation, not a cut of meat. It is a steak that is pan-fried (and therefore not grilled) over high heat only to medium rare.
post #3 of 7
Actually quite a few grocery stores down here sell a cut of beef that is labeled "London Broil" and I have seen it prepared and have prepared it many ways.
post #4 of 7

smoking London Broil ?

Has anybody smoked a roll of London Broil ? It looks so good but has no fat to speak of .
post #5 of 7
Those London broils look awesome!! Interesting that you did not get it over 120. I don't think I've ever used my probe with one on a grill, but I like mine blood rare. I'll have to watch temp vs. look feel next time.

I have smoked London broils and they're great!!! Don't overcook it or it will feel like leather! But, I cook them until 130-135* and they come out nice and juicy. they're a mainstay around here. Makes great fajitas..Here's a link to the first one I did...
post #6 of 7
Grocery stores will label anything to get it to sell. I like the skeleton they wrap up and label "beef spare ribs". I've seen more meat left on a side of ribs by a turkey vulture.

The London Broil is either a flank steak or a slice of top round. Treat it as such. You need a good tenderizing marinade that's acidic or full of enzymes. I like to use buttermilk for about 24 hr, rinse season and then onto a blazing hot grill for a couple minutes per side. Thin slice across the grain and serve with a red wine reduction..
post #7 of 7
London Broil is one of my family's favorite. When I make one on the grill I usually marinate using Weber's recipe for Bourbon Street Chuck Roast and use the indirect method when grilling. It comes out fantastic.
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