Tender (not Tough) Grilled London Broil

By Rick Martinez. Published by Bon Appétit. Photo by Ditte Isager.


Treat a London broil like a regular steak: cooked medium rare, either grilled or pan-seared and butter-basted with salt and pepper, or dry-rubbed with your favorite spice mix. It will not disappoint.

Try this: Grilled London Broil

Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat.

Prepare a grill for medium-high heat (or heat a cast iron pan over medium-high). Grill the first side for four minutes, then rotate 45° from its original spot on the grill (but don't turn it over) in order to get the crosshatch grill marks. Continue to grill for another three to four minutes, then flip and repeat the process, until it's charred and medium-rare. An instant-read thermometer should register 125°F when it's ready—about 10 to 12 minutes total. Let it rest about 10 minutes before cutting, and serve it with a pat of butter (I'd say herb-lemon zest compound butter if you're feeling adventurous).