Just in time for Father’s Day, I thought I’d share with you my twist on one of my dad’s favorites, a tender juicy grilled London broil. (lots more Father’s Day recipes here) Not a cook by any means (heck, he couldn’t even scramble an egg! LOL), my dad left all the grilling up to my mom, who was quite the expert, with London broil being one of her specialties. So although we had our share of BBQ’s with standard fare such as hot dogs, burgers and “what-not,” dad would most often request one of mom’s mouthwatering London broils. I am not going to pretend to duplicate her fool-proof grilling method. However, I am sharing hers to the best of my memory with the added inspiration of brushing the London broil with my Sweet ‘n Tangy BBQ Sauce during the latter part of the grilling process. My hubbie and I both agree this simple tweak elevates the taste of this London broil taste to that of pure perfection!
Did you know that according to some butchers and meat experts this popular budget-friendly cut of beef really doesn’t exist? That a “London broil” is nothing more than a piece of prime flank or round steak? But no matter what name you choose to call it, if properly cooked, this ultra-lean piece of meat will be oh-so-juicy with literally no waste! So simple to marinate and grill, you will want to include this recipe in your dinner menus regularly throughout the barbecue season. My basic dry rub made of coarse salt, pepper and garlic powder work together amazingly to bring out the succulent taste of this meat or feel free to experiment with your favorite spice combinations. And if you loved my Grilled Tri-Tip Roast with Caramelized Onions ‘n Peppers and Southwestern Flank Steak with Mango Salsa, I am betting you will especially enjoy this super-easy to make succulent piece of pure heaven!
Sweet ‘n Tangy BBQ London Broil
Yield: about 6 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Score meat lightly on both sides by making small “x” marks with the tip of a knife. (will help dry rub be absorbed into the meat).
Dry Rub: blot meat lightly with a paper towel. On all sides, sprinkle meat evenly with each ingredient. With your fingers, massage dry rub ingredients into top, bottom and sides of the meat. Loosely cover and let stand at room temperature for about 45 minutes before grilling. (or cover and refrigerate for up to 1 day , letting stand at room temperature for 45 minutes before grilling)
Grilling: London broil (or flank steak) is best grilled using both direct and indirect heat. Prepare one side of your grill for high heat. Do not light the other side. (If you have a charcoal grill, pile the coals to one side.) On the hot side of the grill, sear the meat for a few minutes on all sides which will create a beautiful crust.
Transfer the meat to the unlit side of the grill. Brush top and sides of meat with Sweet ‘n Tangy BBQ Sauce. Close grill top.
After about 10 minutes, turn meat over brushing top and sides with additional barbecue sauce . Close grill top.
Essentially, you are now “roasting” the meat until it achieves your desired level of doneness. How much time? Well it depends on how rare you like your meat. Having experimented with various sizes of London broil and flank steak, most have taken anywhere from 25 to 35 minutes total depending on weight and thickness. (medium-rare is 135 degrees F) As size of meat and types of grills vary, a meat thermometer is recommended to ensure it is cooked to your satisfaction.
Let the meat rest: when desired temperature is reached, remove meat from the grill and allow to rest (covered) for 10 minutes. Temperature may rise another 5 degrees during this time.
Slice meat against the grain into thin strips.
If desired, brush London broil with additional Sweet ‘n Tangy BBQ Sauce (that hasn’t been used for grilling)
Arrange on a serving platter. Sautéed mushrooms would make a nice accompaniment.
Did you know that according to some butchers and meat experts this popular budget-friendly cut of beef really doesn’t exist? That a “London broil” is nothing more than a piece of prime flank or round steak? But no matter what name you choose to call it, if properly cooked, this ultra-lean piece of meat will be oh-so-juicy with literally no waste! So simple to marinate and grill, you will want to include this recipe in your dinner menus regularly throughout the season. My basic dry rub made of coarse salt, pepper and garlic powder work together amazingly to bring out the succulent taste of this meat or feel free to experiment with your favorite spice combinations.
Score meat lightly on both sides by making small “x” marks with the tip of a knife. (will help dry rub be absorbed into the meat).
Dry Rub
Blot meat lightly with a paper towel. On all sides, sprinkle meat evenly with each ingredient. With your fingers, massage dry rub ingredients into top, bottom and sides of the meat. Loosely cover and let stand at room temperature for about 45 minutes before grilling. (or cover and refrigerate for up to 1 day)
Grilling
London broil (or flank steak) is best grilled using both direct and indirect heat. Prepare one side of your grill for high heat. Do not light the other side. (If you have a charcoal grill, pile the coals to one side.)
On the hot side of the grill, sear the meat for a few minutes on all sides which will create a beautiful crust.
Transfer the meat to the unlit side of the grill. Brush top and sides of meat with Sweet ‘n Tangy BBQ Sauce. Close grill top.
After about 10 minutes, turn meat over brushing top and sides with additional barbecue sauce. Close grill top.
Essentially, you are now “roasting” the meat until it achieves your desired level of doneness. How much time? Well it depends on how rare you like your meat. Having experimented with various sizes of London broil and flank steak, most have taken anywhere from 25 to 35 minutes total depending on weight and thickness. (medium-rare is 135 degrees F) As size of meat and types of grills vary, a meat thermometer is recommended to ensure it is cooked to your satisfaction.
Resting and Slicing
Let the meat rest: when desired temperature is reached, remove meat from the grill and allow to rest (covered) for 10 minutes. Temperature may rise another 5 degrees during this time.
Slice meat against the grain into thin strips .
If desired, brush London broil with additional Sweet ‘n Tangy BBQ Sauce (that hasn’t been used for grilling)
Notes
Make Ahead and Storage Tips: rub can be applied to meat up to 1 day ahead. Cover and refrigerate. Let stand at room temperature for about 45 minutes before grilling. Store grilled meat covered in the refrigerator for up to 3 days. Cooked meat may also be frozen for up to 4 months. Reheat at 275 degrees F for about 10 minutes just until heated through or meat will become too well done.
Notes
London broil or flank steak is usually available in various sized pieces. Try to find a piece that has a fairly consistent thickness for even grilling. If your local market does not carry either cut, you should be able to get one from a butcher shop or a specialty store such as Whole Foods. Please hop over to London Broil- If You Think You Know What This is, You’re Probably Wrong or How to Grill a London Broil for additional insights and grilling tips.
Not grilling weather? Feel free to broil in the oven, using the same dry rub and cooking process until desired level of doneness is reached. Allow to rest and slice as directed above.
London broil is delicious on its own with just a big platter of grilled veggies. Leftovers are also fabulous sliced up for fajitas, tacos, salads and as a topping for pizza.
Other recipes you may enjoy using this delicious and versatile BBQ sauce:
Coming to the Blog: Ricotta Almond-Berry Torte for the 4th!
Wishing all the Dads, Granddads and Great Granddads out there a wonderful Father’s Day!
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