To grill London Broil on a gas grill, first marinate the steak for at least two hours to tenderize it and add flavor.
Then, sear it over high heat for 3-5 minutes per side, finishing over indirect heat until it reaches your desired internal temperature, typically 130-135°F for medium-rare.
- Marinate your London Broil to ensure tenderness and flavor before grilling.
- Always preheat your gas grill, creating high heat for searing and a cooler zone for finishing.
- Sear the steak intensely on both sides, then move it to lower heat for even cooking.
- Use a meat thermometer to hit your perfect doneness without guessing.
- Let the London Broil rest after grilling and slice it thinly against the grain for maximum tenderness.
How To Grill London Broil On Gas Grill?
Grilling London Broil on a gas grill involves a simple yet effective process. You will sear the meat quickly over high heat, then move it to a cooler zone to cook through, ensuring a tender and juicy steak.
Understanding London Broil
London Broil isn’t a cut of meat itself; it’s a preparation method. Usually, it refers to a top round or flank steak, known for being lean and flavorful. These cuts benefit greatly from marinating and proper grilling techniques.
Why Marinating is Key
Because London Broil cuts can be tough, marinating is essential. A good marinade breaks down muscle fibers, making the steak much more tender. It also infuses deep flavors, transforming your meal (Cook’s Illustrated).
Crafting Your Marinade
A simple marinade includes acid (vinegar, lemon juice), oil (olive or vegetable), and seasonings. We often find that a mix of soy sauce, Worcestershire, garlic, and herbs works wonderfully. Mix all ingredients in a shallow dish or a resealable bag.
Marinating Duration
For best results, marinate your London Broil for at least 2 hours. Many experts recommend 4 to 8 hours, or even overnight for thicker cuts. Don’t marinate for more than 24 hours, as the acid can break down the meat too much.
Preparing Your Grill
Before the steak hits the grates, preheat your gas grill. Set one side to high heat and the other to medium-low or off. This creates two heat zones: one for searing, one for finishing.
Clean Grates Are Crucial
Always clean your grill grates before cooking. Hot, clean grates prevent sticking and create those beautiful grill marks. A stiff wire brush works wonders after the grill is hot.
The Grilling Process
Pat your marinated London Broil dry with paper towels. This step removes excess moisture, allowing for a better sear and crust. It’s a small detail, but it makes a big difference in flavor.
- Preheat your gas grill for 10-15 minutes.
- Create a hot zone (high heat) and a cooler zone (medium-low or off).
- Pat the London Broil completely dry.
- Sear on high heat for 3-5 minutes per side.
- Move to the cooler zone and finish cooking.
- Use a meat thermometer for accuracy.
- Let it rest before slicing.
Searing for Flavor
Place your London Broil over the high heat zone. You want a quick, intense sear to develop a flavorful crust. Grill for 3 to 5 minutes per side until deeply browned.
Finishing Over Indirect Heat
After searing, move the steak to the cooler side of the grill. Close the lid and let it cook until it reaches your desired doneness. This prevents the outside from burning while the inside cooks.
Temperature for Perfection
Using a good meat thermometer is the best way to ensure perfect doneness. Insert it into the thickest part of the steak, avoiding any fat or bone. We found that accuracy here prevents overcooking.
Doneness Levels Guide
Many guidelines point to these internal temperatures for specific doneness. Remember, the temperature will rise slightly during resting (USDA).
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F |
| Medium-Rare | 130-135°F |
| Medium | 135-140°F |
| Medium-Well | 140-145°F |
| Well-Done | 150°F+ |
The Importance of Resting
Once cooked, remove the London Broil from the grill and place it on a cutting board. Cover it loosely with foil. Let it rest for at least 10 minutes. This allows juices to redistribute throughout the meat, making it incredibly tender and moist.
Slicing Against the Grain
After resting, slice the London Broil very thinly against the grain. This shortens the muscle fibers, making each bite much easier to chew and enjoy. Look closely at the meat to see the direction of the fibers.
Common Grilling Mistakes
One common mistake is not preheating the grill enough. Another is not letting the steak rest. Skipping these steps can lead to dry, tough meat. Remember, patience pays off with juicy results.
Safety Tips for Gas Grills
Always check your gas connections for leaks before starting the grill. Keep a spray bottle of water nearby for any minor flare-ups. Never leave a lit grill unattended, ensuring a safe grilling experience.
Conclusion
Grilling London Broil on a gas grill is a straightforward process when you follow these steps. From marinating to precise cooking temperatures and proper resting, each stage contributes to a delicious, tender meal. Enjoy mastering this fantastic cut for your next cookout!
FAQs
How do I prevent my London Broil from drying out?
Prevent drying by marinating adequately, not overcooking it beyond your desired temperature, and always allowing it to rest for at least 10 minutes after grilling. Slicing against the grain also helps retain moisture in each piece.
Can I grill London Broil without marinating?
You can, but it will likely be tougher and less flavorful. London Broil cuts benefit immensely from marinating, which tenderizes the meat and adds moisture. If you skip marinating, consider pounding the steak to tenderize it manually.
What kind of marinade works best for London Broil?
A good marinade for London Broil typically includes an acid (like vinegar or citrus juice) for tenderizing, oil for moisture, and various seasonings for flavor. Soy sauce, Worcestershire, garlic, onion powder, and herbs like rosemary are popular choices.
How thick should a London Broil be for grilling?
Ideal thickness for grilling London Broil is usually between 1.5 to 2 inches. This allows for a good sear on the outside while leaving enough time for the inside to cook to your preferred doneness without drying out too quickly.
How do I know when my gas grill is hot enough for searing?
Your gas grill is hot enough for searing when you can only hold your hand about an inch above the grates for 2-3 seconds. The grates should look visibly hot, sometimes glowing slightly, and a light smoke might rise when you first open the lid.
