London Broil on Grill

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For this recipe, I’m utilizing a London broil- which is actually a beef roast cut from the top round. London Broil usually refers to a technique for cooking the roasted instead of the cut itself.

For this grilled London broil I started with a 3.5 lb London Broil I purchased from the supermarket. I started by using a Jaccard are hitting the London broil on all sides to penetrate the meat for the marinade- and tenderize it.

After I used the Jaccard, I seasoned the London Broil really well on all sides with my Killer Hogs The AP Rub. Then I mixed up the marinade and added it to the pouch with the London Broil and allowed it to sit in the fridge for 4 hours.

London Broil BBQ Marinade
– 8 oz Killer Hogs The BBQ Sauce( you can use your favorite bbq sauce here)
– 4 oz balsamic vinegar
– 4 oz olive oil
– 3 cloves chopped garlic

After the London Broil has marinaded for around 4 hours, it’s time to take the meat out and season. I like to use a course ground seasoning- my Killer Hogs Steak& Chop Rub. Season the London Broil on all sides and allow to come up to room temp while you prepare your grill.

For this London Broil cook, I’m using a reverse sear. You can use any grill you want for this cook, merely define it up for a 2-zone flame- with one cool side and one hot side.

I start my Big Green Egg off cooking at around 250- adding a couple pieces of hickory and pecan woods to give a good smoke flavor.

Place the London Broil on the 250 grill and monitor the internal temps. You want to pull the meat when it reaches 110 internal.

Once the London Broil reaches 110 internal, it’s time to sear it. I removed the London Broil and encompassed it loosely with foil- and cranked the heat up on my Big Green Egg to 500 degrees.

To sear, I placed the London Broil on the grates and cooked it for 6 minutes each side- devoting it a 45-degree rotation halfway through on each side.

When the London Broil makes around 130 -1 35 internal it’s time to get it off and let it rest for about 15 minutes.

After it’s rested, I like to slice my London Broil against the grain on a slant- nice, thin slices.

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