Wednesday, April 16, 2008

Grilled London Broil

I'm really not a fan of this cut of meat because it always seems tough to me. However my father buys it because he finds it cheap sometimes and I end up with the meat. This recipe is the only way I prefer to eat london broil anymore. Dh feels the same way and the kids actually will eat this too. I thought it would be salty since the recipe calls for salt to be left on the meat but it does not taste salty. I prefer charcoal to gas in my grill so the recipe is for charcoal but I'm sure it adapts easily to gas.

2 teaspoons kosher salt
1 bottom round steak , 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).

2. Fill large pot or bucket with 1 gallon warm water (about 100 degrees). Place wrapped steak into zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, covering with plate or bowl to keep bag submerged. Set aside for 1 hour.

3. About 20 minutes before grilling, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are covered in thin, gray ash, about 20 minutes. Empty coals into grill and build modified two-level fire by arranging coals to cover one-half of grill with other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

4. Remove steak from water and unwrap; brush both sides with oil (salt will have dissolved) and sprinkle evenly with pepper. Grill steak directly over coals, flipping steak with tongs once every minute, until dark brown crust forms on both sides, about 8 minutes. Move steak to cooler side of grill; cover grill and continue cooking until instant-read thermometer inserted into center of steak registers 120 degrees for rare to medium-rare, about 5 minutes, flipping steak halfway through cooking time.

5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.

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