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London Broil- Grill Time

  • macca Aug 16, 2007 05:42 AM
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I have a piece of london broil that I am going to grill tonight. It is about 2.5-3 inches thick, and is home marinating. Want to cook it rare to medium rare. I will let it come to room temp before cookking, will let it rest after I cook it, and will slice it against the grain. I have all that down pat, but am a bit hazy on how long it should take- and should I keep the grill temp at meduim to prvent buring the outside!! Thanks

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  1. For medium rare, I'd go about 7 or 8 minutes a side turning once. You want about 145 degree internal temp. and then let it sit for about 10 mins. on cutting board.

    About 5 or 6 inches over medium coals.

    1 Reply
    1. re: Infomaniac

      Thanks for the help.Can't wait for dinner!!

    2. I cooked onre the other week.

      Grilled on direct high 5 minutes each side. The cut was 2 inches thick. Temp was 148 when I pulled it off.

      Ate half of it for dinner, and the rest made great sandwiches for lunch!

      http://farm2.static.flickr.com/1169/1...

      http://loftonlaflin.blogspot.com/

      3 Replies
      1. re: delk

        Thanks- looks so good. Maybe I need to remeasure my steak, as the piece that is marinating looks much thicker than your picture.

        1. re: macca

          I googled like crazy before I cooked mine... lol.
          You get the whole, "Is it a cut of meat" or "Is it a method of preparation" argument. Plus, a whole bunch on scoring or not scoring flank steaks... (sigh)

          I'm ready to try it a second time. Honestly, not so much for dinner, but for lunch. Way more flavorful and way, way, way more cheaper than buying sliced "roast beef" at the deli counter. (I think my steak was under 4 bucks for 2 pounds, as opposed to 5-6 bucks for a pound of sliced)

          Anyway, I'd go for the five minute per side. Check the temp, and if not 145 or so, flip again but make sure to change the angle so you can get the visually pleasing 'diamond' sear marks.

          Good Luck!

          1. re: delk

            Yup- I agree about the cut of meat, etc. That is why I was a bit specific in my OP. We love London broil on the grill, but this time, I asked them to cut me a really thick slice, so I was a bit unsure as to cooking times. And you are correct about the angle when turning. This past weekend, I grilled a bone in sirloin- it was trily beautiful! Wish I had a picture- cooked perfectly rare, with wonderful grill marks. And it tasted just as good as it looked!!

      2. Thanks to all the hounds for your suggestions. The steak was perfect- and so beautiful, too!! I cooked it for about 7 minutes per side. When I took it off the grill, the temp read 129. I covered it, and let it rest while I got the salad, rice, corn and garlice bread on the table. Then carved it up. It was done perfectly, and so juicy. The resting really make a difference. There was hardly any juice in my cutting board- all of the juice was in the steak. Thanks again. Will be on the boards againn later looking for some help with grilling half chickens.

        5 Replies
        1. re: macca

          Glad everything worked out.
          After hearing about yours, I think I'm going to pick up a London Broil for this weekend. I love making sandwiches with the leftovers if there are any.

          1. re: Infomaniac

            I w ish there had been leftovers- I love the leftovers in salads. I had my 3 and 5 yr nephew/neice over. My nephew thought I was cooking hot dogs, and when I tiold him we were having steak, he said he would rather have the hot dogs ( I told him we could do that this weekend!). But- when he sat down to eat, he really chowed down- as did his 30 pound sister! My SIL and I had a hard time keeping up with cutting up the slices as they ate.
            I will say that cooking steak on the grill requires a real leap of faith. When I took the steak off after 7 minutes per side, I was hoping it would come up to temp- and it did.

            1. re: macca

              What did you marinate it in? (What type of marinade?)

              1. re: cackalackie

                Olive oil, a bit of vinegar, shallots, lemon juice, garlic, basil and S/P. It was good- but if you want a another good marinade- even though it sounds weird- it is equal parts ketchup, coca cola and italian dressing. So good on steak tips.

                1. re: macca

                  Another great marinade I use for London Broil, flank steak, skirt steak...whatever.....

                  1/2 cup oyster sauce
                  1/2 cup soy sauce
                  1/4 tsp. garlic powder
                  1/4 tsp. onion powder
                  1/4 tsp ginger
                  2 Tblsp. Brown sugar
                  1/2 tsp sesame oil
                  1 tsp worctershire sauce
                  Salt and pepper to taste

                  Combine all. Marinate overnight is the best, but I've marinated 2-6 hours, when in a pinch. Grill as desired and enjoy!!

        2. Where my wife and I are from, London broil is made with flank steak. The original post of 2007 must have been referring to chunk of round steak.