Grilled London Broil

Adapted from a recipe from Cook’s Illustrated

Sam and Anna’s new favorite steak.

1 teaspoon kosher salt
1 bottom round steak (London Broil), 1 1/2-inches thick (2 to 2 1/2 pounds)
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper

Sprinkle both sides of steak evenly with salt; wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Fill a large pot with 1 gallon warm water (about 100°). Placed wrapped steak into zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, and keep submerged with a weight or utensil. Set aside for 1 hour.

After about 30 minutes, fill chimney with charcoal (about 70 briquettes), light, and allow to burn until coals are fully ignited and partially covered with fine grey ash, about 40 minutes. Arrange coals to cover half of grill. Set cooking grate in place, cover grill and heat until hot; scrape grate clean. Remove steak from water and unwrap; brush both sides with oil 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 a meat thermometer registers 130, about 5 minutes, flipping halfway through.

Transfer steak to a carving board and allow to rest for 10 minutes. Holding thin slicing knife at 45-degree angle to meat, slice very thin and serve.

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Published in: on August 23, 2015 at 6:19 pm  Leave a Comment  

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