London Broil

Winston Churchill famously said, “We shall defend our island, whatever the cost may be, we shall fight on the beaches, we shall fight on the landing grounds, we shall fight in the fields and in the streets, we shall fight in the hills; we shall never surrender. And we shall NEVER slice London Broil WITH the grain, but always against.”

Um, not really.  Folks across the pond don’t do London Broil; it’s totally a North American dish.

SliceFlank2London Broil is a description of preparation, not the name of a cut of meat. The cut may be Flank Steak, or more often these days, Top Round or Top Blade. The method is marinating, broiling/grilling, then slicing thin across the grain.

For this one the mezza luna stone was handy. It seared directly over hot coals, then finished on the foil-covered stone a bit. This gave a nicely browned exterior and a succulent medium-rare center.

SP’s Simple Beef Rub:
3 parts Garlic Salt
3 parts Onion Powder
3 parts ground Black Pepper
2 parts Paprika
1 part Cumin
A few sprinkles of Cayenne Pepper

Dusted the beef on all sides fairly generously then let it sit for a few minutes as the mustard slather was prepared.

SP’s Savory Mustard Slather:
½ cup Yellow Mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon Hot Sauce (Frank’s RedHot is a favorite)
1 teaspoon Cumin
1 teaspoon dried  Thyme
1 teaspoon dried Rosemary

Mixed all ingredients well, then brushed onto the meat covering all sides.

Prepared the egg for grilling with direct heat. Placed the aluminum foil-covered half moon stone directly on the grate. The idea here is to quickly sear the meat, then get the internal temperature to 125°F. So, high heat to start. Stabilized the egg at 500°F. Meat went on over direct flame for two minutes per side. Shut down the vents, moved the beef to the mezza luna stone then insterted a grill thermometer probe into the thickest part of the meat. Burped the egg a few times to get the egg temperature down to 350°F. Once the internal temperature reached the target, pulled onto a platter and tented it with a piece of aluminum foil. From that 125°F it coasted up to 132° in the center. Just right for medium-rare.

Meat that we don’t have to chew much is considered tender. Direction of the cut directly affects how much chewing is needed. Carved parallel to the grain, jaws have to work overtime to break it down. Across the grain creates pieces which require less chewing. Thin slices are easier to chew than thick slices. Meathead at AmazingRibs.com (one of my favorite food bloggers) has a great post on this.

So, sliced this thin across the grain and served with roasted corn and a big green salad.

This is also good broiled, chilled, sliced cold and served with mustard and/or horseradish sauces. Great to take to that church picnic or swanky soirée.

Even though the dish is not from London and it was not technically broiled, London Broil is the name attached. We called it delicious. There wasn’t enough left over to make a decent sammich, doggone it!

 

 

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2 Comments

  1. Your rub and slather look great! I don’t have a mezza luna stone. Do you think a pizza stone will work?

  2. Hi Kevin! Thanks for the comment. A small pizza stone will work. The idea is to have a direct side and an indirect side. I suppose you could place the stone in after the direct cooking, but that is a lot of heat on a cold stone. I would be afraid of cracking it. If you try it, let me know how it worked!

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