Though “London broil” refers to a preparation technique, some cooks and butchers use it to refer to several “tough” cuts of beef meat, such as sirloin tip and flank steak. In a more traditional sense, London broil involves marinating the cut and then grilling, pan-frying or broiling it. By cooking London broil with a charcoal grill, you will encounter a few challenges that a mildly experienced cook can address. The challenge of cooking London broil on a charcoal grill is in managing the flame after the meat has browned on both sides.
Things You'll Need
- Cut of beef
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How to Cook London Broil on a Charcoal Grill
Season the beef with pepper and salt. Peel and dice garlic. Mix the garlic with ginger and vinegar, which will produce a tasty marinade. Apply the marinade--or another marinade of your choice--to the cut.
Place it in a plastic zip-top bag so that the meat can soak in the marinade overnight in your refrigerator.
Allow the meat to meet room temperature by taking it out of the refrigerator two hours before cooking.
Preheat the grill by stoking the charcoal briquettes about 30 minutes before cooking. Place the beef directly over the grill. When the bottom completely browns, flip the meat over. Allow the juice to rise to the top.
Turn the temperature down considerably once the meat has browned. Regulating the temperature is difficult to master and may take a few tries. Some grilling enthusiasts set up their grill so that they have hotter and cooler zones. Then, it becomes a matter of shifting the cut to the cooler zone. Less experienced grillers will use the vents to regulate air flow and temperature.
Move it from directly over the grill if it begins to burn around the edges.