London Broil

What comes to your mind when you read London Broil depends a great deal upon where you happen to live. If you are outside of English-speaking North America it probably means nothing. In Canada, it most likely conjures up an image of ground meat wrapped in a flank steak. In the U.S. the meaning has evolved over time and varies regionally. Some insist that London broil is a method of cooking flank steak. Others, especially in the Northeast, use the term to refer to a thick top round steak most often marinated and grilled. The origin of the name is unclear: Merriam Webster dates it to 1902; some say it was first used in the 1930s; others insist that it was not invented until the 1950s or 1960s. In any case, it is neither from London nor is it usually broiled. At our house, London broil is a thick (25 mm to 35 mm, 1” to 1½”) piece of top round marinated in a balsamic vinaigrette, grilled no more than to medium rare, and served thinly sliced diagonally.

I adapted this recipe from Sarah R. Labensky and Alan M. Hause, On Cooking: techniques from expert chefs (Englewood Cliffs, NJ: Prentice-Hall, Inc., 1995), 298.

Ingredients

 

Olive oil

120 grams

4 ounces

Balsamic vinegar

120 grams

4 ounces

Fresh rosemary, chopped

30 milliliters

2 Tablespoons

Garlic, minced

50 grams

4 or 5 large cloves

Coarsely ground black pepper

15 milliliters

1 Tablespoon

Beef top round

about 1½ kilograms

about 3 pounds

Method

Combine the marinade ingredients in a suitable, non-aluminum, pan that fits the meat fairly closely. Alternatively, use a large freezer bag. Add the meat and turn over to cover both sides. Cover and refrigerate for at least four hours or, preferably, overnight. I sometimes let it marinate for a couple of days turning a couple times a day.

Heat a charcoal or gas grill until quite hot. Wipe the marinade from the meat. Place the meat diagonally on the grill. Cook for about four minutes then flip lengthwise.  After another four minutes, flip it again but at 90 degrees to create hash marks. Repeat for a total of another eight minutes. The meat should be medium rare, about 135°F (57°C).

Let the meat rest for at least ten minutes then cut diagonally across the grain into 6 mm (¼”) slices.

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