Grilled London Broilseared over high heat for lovely sear marks on the outside, with a juicy and tender center.
Course Entree, Grilled
Keyword grilled flank steak, Grilled London Broil, How to grill London Broil
Prep Time 5minutes
Cook Time 10minutes
Total Time 1hour15minutes
Author Plating Pixels
1tablespoondried Italian seasonings
½teaspooncrushed red hot red pepper flakes
2poundsflank or top round steaksabout 4 pieces
Cooking spray or oil
Stir together all ingredients except for steak in a large Ziplock bag. Note: you can skip steps 1 and 2, and use steak seasoning if desired.
Add steaks and seal, removing air. Marinate in the fridge for at least 1 hour or overnight.
Remove steak from the fridge and bring it to room temperature, about 30-45 minutes, before cooking.
Preheat a gas grill to medium-high heat, about 500° F. Place steaks on lightly greased grill at a 45° to the grates, close lid, and grill 2-3 minutes until bottoms are seared. Rotate 90° and continue to grill 2-3 minutes to create cross-hatch grill marks.
Rotate and repeat for the other side, until internal temp reaches the desired doneness. See recipe notes below for safe cooking temps.
Remove from grill and let rest 5-10 minutes. Cut steaks across the grain and serve.
The following are internal temps based on your desired doneness: Rare: 135 to 140°, Medium Rare: 140°, Medium: 150 to 155°, Well Done: 165°.
Use quality meat: Look for flank or top round steak, ideally organic or grass-fed.
Thickness affects cooking: Since high heat is used, the steak should be less than 1-inch thick.
Bring meat to room temperature: This creates more even cooking throughout while still getting nice sear marks
Rest 5-10 minutes before cutting: This allows moisture to be absorbed back into the meat proteins and reduces liquid loss.
Cut across the grain: This helps to improve the texture when eating the steak.