London Broil Question

[M D Baldwin]

I have a 1 1/2 lb. piece of London Broil that has been marinating in olive oil and spices. It is really lean and I am not sure of the best way to grill this so that it is tender and not shoe leather. Any suggestions?
Thanks

 

[K Kruger]

Is it top round? Flank?

Either way, note the orientation of the grain so that you know how you'll slice it after cooking.

Best not to go past medium. You can cook a few minutes per side for searing and then move to indirect to finish (if needed) or, my preference if the cut is on the thin side but I often do this anyway for LB, cook direct--hot--but flip frequently (about every 1-1.5 minutes); rest 5-7 tented with foil; slice against the grain thinly and serve.

 

[Mike F.]

London Broil is a very flavorful peice of meat IMO. Kevin's instuction is dead on. Typically this cut has a fat end and a thinner end. This allows you to get both rare and medium from the same peice of meat. Enjoy!