London Broil. The name itself conjures images of a succulent, flavorful steak, perfect for a weekend barbecue or a satisfying weeknight dinner. But achieving that ideal level of doneness, particularly a medium-well, on a gas grill can sometimes feel like a culinary tightrope walk. It’s all about timing, technique, and understanding the nuances of your grill. This comprehensive guide will walk you through every step, ensuring your London Broil is grilled to medium-well perfection.
Understanding London Broil
Before we fire up the grill, it’s crucial to understand what London Broil actually is. Often mistaken for a cut of beef, it is instead a method of preparation of a thick cut of beef, typically from the flank steak or top round. This cut is known for its relatively lean profile, which means it can easily become tough if overcooked. Therefore, achieving a medium-well finish requires careful attention.
The key to a tender London Broil lies in a proper marinade and a skillful grilling technique. The marinade helps to break down the muscle fibers, tenderizing the meat and infusing it with flavor. The grilling process, on the other hand, is about achieving the desired internal temperature without drying out the steak.
Preparing Your London Broil for the Grill
The preparation stage is arguably just as important as the grilling itself. A well-prepared London Broil will yield a far superior final product. This includes selecting a quality cut of meat, creating a flavorful marinade, and properly thawing and trimming the steak.
Selecting a Quality Cut
When purchasing your London Broil, look for a cut that is evenly thick, with a deep red color. Avoid steaks that appear grayish or have excessive amounts of surface discoloration. Marbling (flecks of fat within the muscle) is generally minimal in London Broil cuts, but some marbling is still desirable as it contributes to flavor.
Crafting the Perfect Marinade
A good marinade is essential for tenderizing and flavoring London Broil. A classic marinade typically includes an acid (such as vinegar, lemon juice, or Worcestershire sauce), oil, and various herbs and spices. The acid helps to break down the muscle fibers, while the oil helps to retain moisture during grilling.
Here’s a sample marinade recipe to get you started:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Combine all the ingredients in a bowl and whisk until well combined.
Marinating and Thawing
Place the London Broil in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more tender and flavorful it will become.
If your London Broil is frozen, thaw it completely in the refrigerator before marinating. Never thaw meat at room temperature, as this can promote bacterial growth. Thawing in the refrigerator can take up to 24 hours, depending on the thickness of the steak.
Trimming and Scoring
Before grilling, remove the London Broil from the marinade and pat it dry with paper towels. This will help it develop a nice crust on the grill. Trim any excess fat from the steak, but leave a thin layer to help keep it moist.
Optionally, you can score the surface of the London Broil in a crosshatch pattern. This helps the marinade penetrate deeper and also prevents the steak from curling up during grilling. Be careful not to cut too deep, as this can dry out the meat.
Grilling Your London Broil to Medium-Well
Now for the main event: grilling your London Broil to medium-well perfection. This involves properly preparing your gas grill, understanding the temperature zones, and monitoring the internal temperature of the steak.
Preparing Your Gas Grill
Clean your gas grill grates thoroughly before preheating. Preheat your grill to medium-high heat (around 400-450°F). For optimal results, create two distinct heat zones: one side with direct heat and the other with indirect heat. This allows you to sear the steak over direct heat and then move it to indirect heat to finish cooking without burning.
Grilling Technique
Place the London Broil on the direct heat side of the grill and sear for 3-4 minutes per side, until a nice crust forms. This searing process helps to lock in the juices and create a flavorful exterior.
After searing, move the London Broil to the indirect heat side of the grill. Close the lid and continue cooking until the internal temperature reaches 150-155°F for medium-well. Use a reliable meat thermometer to accurately monitor the temperature.
The cooking time will vary depending on the thickness of the steak and the temperature of your grill. However, as a general guideline, it will take approximately 8-12 minutes on indirect heat to reach medium-well.
Monitoring the Internal Temperature
The key to grilling any steak to the desired level of doneness is to monitor the internal temperature with a meat thermometer. For medium-well, the target internal temperature is 150-155°F.
Insert the thermometer into the thickest part of the steak, avoiding any bone or fat. Be sure to check the temperature in multiple spots to ensure accuracy.
Important Note: The internal temperature will continue to rise slightly after you remove the steak from the grill. This is known as carryover cooking. Therefore, it is best to remove the steak from the grill when it is about 5°F below your target temperature.
Here’s a quick reference guide for internal temperatures:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F+
Resting is Crucial
Once the London Broil reaches the desired internal temperature, remove it from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this step.
Slicing Against the Grain
After resting, it’s time to slice your London Broil. The most important thing to remember is to slice against the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
Observe the direction of the muscle fibers and use a sharp knife to slice the steak into thin, even slices. Aim for slices that are about 1/4 inch thick.
Serving Suggestions
London Broil is incredibly versatile and can be served in a variety of ways. Some popular serving suggestions include:
- As a main course with roasted vegetables and mashed potatoes.
- Sliced thinly and served on sandwiches or salads.
- Used in stir-fries or fajitas.
Troubleshooting Common Problems
Even with the best preparation and technique, things can sometimes go wrong. Here are some common problems and how to troubleshoot them.
Tough Steak
If your London Broil turns out tough, it is likely due to overcooking or inadequate marinating. Make sure to marinate the steak for at least 4 hours, or preferably overnight. Also, be careful not to overcook it. Use a meat thermometer to monitor the internal temperature and remove the steak from the grill when it reaches 150-155°F for medium-well. Slicing against the grain is also critical for a tender result.
Dry Steak
A dry steak is often the result of overcooking or not enough fat. Be sure to leave a thin layer of fat on the steak and avoid overcooking it. Marinating also helps to retain moisture. Additionally, ensure your grill isn’t overly hot.
Unevenly Cooked Steak
Uneven cooking can occur if the steak is not evenly thick or if your grill has hot spots. Choose a steak that is evenly thick and use two distinct heat zones on your grill: direct heat for searing and indirect heat for finishing. Rotate the steak occasionally to ensure even cooking.
Steak is Burning
If your steak is burning, your grill is likely too hot. Reduce the heat and move the steak to the indirect heat side of the grill. Monitor the steak closely and adjust the heat as needed.
Maintaining Your Grill
Regular maintenance is essential for keeping your gas grill in good working order and ensuring consistent results. Clean your grill grates after each use to remove any food residue. Also, clean the burners and burner tubes periodically to prevent clogs. Check the gas lines and connections for leaks regularly.
Final Thoughts
Grilling London Broil to medium-well on a gas grill is an achievable feat with the right knowledge and technique. By understanding the cut of meat, preparing it properly, and monitoring the internal temperature, you can consistently produce a tender, flavorful steak that is sure to impress. So, fire up your grill and get ready to enjoy a delicious London Broil!
What is the ideal thickness for a London Broil steak to grill to medium-well?
For achieving medium-well perfection on a gas grill, aim for a London Broil steak that’s between 1 and 1.5 inches thick. This thickness allows the steak to develop a nice crust on the outside while cooking to your desired internal temperature without becoming overly dry. Steaks thinner than 1 inch tend to overcook quickly and can become tough, while thicker cuts might take too long and require excessive grilling, potentially leading to uneven cooking.
A thicker cut also provides more leeway for error. Using a reliable meat thermometer is crucial; insert it into the thickest part of the steak to monitor the internal temperature. For medium-well, aim for an internal temperature of 150-155°F. Remember that the steak will continue to cook slightly after being removed from the grill, so pull it off a few degrees shy of your target temperature.
What is the best way to marinate a London Broil before grilling?
A good marinade for London Broil should include an acidic component (like vinegar or lemon juice), an oil (such as olive oil), and flavorful herbs and spices. The acid helps tenderize the meat, while the oil keeps it moist during grilling. Popular choices include balsamic vinegar, Worcestershire sauce, soy sauce, garlic, onion powder, rosemary, and thyme. Adjust the quantities to your preference, but ensure the steak is fully submerged in the marinade.
Marinate the London Broil for at least 2 hours, but preferably overnight (up to 24 hours) in the refrigerator. Longer marinating times allow the flavors to penetrate deeper into the meat, resulting in a more tender and flavorful steak. Before grilling, pat the steak dry with paper towels; this helps achieve a better sear on the grill surface. Discard the marinade after use.
How do I properly preheat my gas grill for grilling a London Broil?
Preheating your gas grill is essential for achieving a good sear and ensuring even cooking. Start by cleaning the grill grates thoroughly to remove any food residue. Then, turn all burners to high and close the lid. Allow the grill to preheat for at least 10-15 minutes, or until it reaches a temperature of around 450-500°F. Use a grill thermometer to verify the temperature.
Once the grill is preheated, you can adjust the burners to create a two-zone grilling setup. This involves keeping one side of the grill at high heat for searing and the other side at medium-low heat for indirect cooking. This allows you to control the cooking process and prevent the London Broil from burning before it reaches the desired internal temperature. The two-zone setup is crucial for achieving a perfectly cooked medium-well result.
What’s the best grilling technique to achieve medium-well on a gas grill?
The best technique involves a combination of direct and indirect heat. First, sear the London Broil over high heat (on the hot side of the grill) for about 3-4 minutes per side. This creates a flavorful crust and locks in the juices. Pay attention to flare-ups and move the steak as needed to prevent burning. A good sear contributes significantly to the overall taste and texture.
After searing, move the steak to the cooler side of the grill. Reduce the heat to medium-low and close the lid. Continue grilling until the internal temperature reaches 150-155°F for medium-well. Use a meat thermometer to monitor the temperature accurately. This indirect cooking method allows the steak to cook evenly without overcooking the outside. Let the steak rest for 10 minutes before slicing.
How long should I rest the London Broil after grilling?
Resting is a crucial step that allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. After removing the London Broil from the grill, transfer it to a cutting board and tent it loosely with foil. This helps retain some heat while allowing the steak to relax. Avoid wrapping it tightly, as this can steam the steak and make the crust soggy.
Allow the steak to rest for at least 10 minutes, but longer is better (up to 15 minutes). During this time, the internal temperature will continue to rise slightly (carryover cooking), so keep that in mind when removing the steak from the grill. Slicing the steak immediately after grilling will cause the juices to run out, leading to a drier and less flavorful result. Patience is key!
What is the best way to slice a London Broil for maximum tenderness?
Slicing London Broil correctly is essential to maximizing tenderness. Locate the grain of the meat (the direction the muscle fibers run). Use a sharp knife and slice the steak thinly against the grain. This shortens the muscle fibers, making them easier to chew. If you slice with the grain, the steak will be tougher and chewier.
A slight angle while slicing can also improve tenderness. Aim for slices that are about 1/4 inch thick. Serve immediately after slicing to enjoy the steak at its best. Consider serving with a flavorful sauce or chimichurri to complement the rich flavor of the London Broil.
What are some common mistakes to avoid when grilling London Broil on a gas grill?
One common mistake is not preheating the grill properly. A cold grill will not sear the steak effectively, resulting in a less flavorful and less appealing final product. Another frequent error is overcooking the steak. Using a meat thermometer is essential to ensure the steak reaches the desired internal temperature without becoming dry and tough. Over-marinating the steak can also negatively impact texture.
Forgetting to rest the steak is another critical mistake. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak. Finally, slicing the steak with the grain, instead of against it, will make the steak tougher and chewier. Avoiding these common errors will significantly improve your chances of grilling a perfect London Broil on a gas grill.
Alden Pierce is a passionate home cook and the creator of Cooking Again. He loves sharing easy recipes, practical cooking tips, and honest kitchen gear reviews to help others enjoy cooking with confidence and creativity. When he’s not in the kitchen, Alden enjoys exploring new cuisines and finding inspiration in everyday meals.