London Broil

London broil is such an underated cut of beef. Many people cook them too long or don’t lean on them hard enough with the seasonings. This is a dense cut of beef that can stand up to a full bodied marinade or dry rub. This cut is quickly becoming one of my absolute favorites. one, for its normally cheaper price and two the amazing flavors you can pair with this cut. I have a feeling that you will have this as often as you can, and the kids will love it too.

look at the color and the flavor

When we were developing this recipe we wanted to have a cut of beef thats often cooked wrongly and one that is able to stand up to a complex sweet savory and little back end heat flavor explosion and london broil was most desidedly that cut. London Broil is also known as flank steak, top blade, or top round. These are dense cuts with little fat marbling which means these cuts should be cooked more like a regular NY strip, or filets. The longer they cook the dryer the cut gets so you want a medium rare to medium finish temperature.

finished temp will rise 5+degrees while it rests. Pull your cut a couple degrees earlier to let it ride.j

These cuts are amazing for strong marinades. We did an amazing fajita recipe that works amazingly well for taco Tuesday and every day. But back to the task at hand. This cut was cooked on screaming hot Grillgrates, which aren’t required but they can helo elevate the temperature of the cooking surface by 100+ degrees depending on the cooker. You want to sear this off at 600 degrees if you can get it and maintain it. Hense the suggestion to use the grates.

Grate Grillmarks brought to you by the GrillGrates
grillgrate grilled london broil

This recipe will do 2 plus pounds of beef, we have stretched it to near 5 pounds. Often using it for beef jerky too.
1/4 cup Bragg’s apple cider vinager
1/4 cup Bragg’s Coconut Aminos
1 Tbs Salt
1 Tbs White Pepper
1 Tbs Paprika
1 Tbs Onion Powder
1 Tbs Garlic Powder
1.5 Tbs Lakanta Monk Fruit Sweetener
2 Tbs Chili Powder
Combine ingredients 1-9 into a pyrex pan or a 2 gallon plastic bag, add in meat and marinate up to 5 lbs. and 5+ hours up to 24 hours. After the marinade dry off the meat, and get ready for the grill. Screaming hot grates and grill the beef off to a medium rare to medium temperature. It is best at these temperatures. Please feel free to share this incredible recipe, pin it and enjoy enjoy enjoy!

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