Grilled London Broil

So, your having a dinner party tomorrow night for you and six of your partner’s best friends; you don’t really care about them but want to impress nonetheless. May suggest a grilled London Broil as the perfect protein to serve a large group that once sliced on a plate and drizzled with the basting juices makes a damn fine looking piece of beef. London Broil is a method for cooking a round steak, which can be a tough cut, however, by sous vie-ing the meat in the marinade for 10 hours at 135 F (rare) means you will get a softened steak that grills nice and crisp on the grill on the in a few minutes while the internal stays moist and pink. Make sure you rest the meat before slicing or it will dry out.

Ingredients

  • 2-3 lb London Broil – or any ~1.5″ thick cut of meat
  • Marinade
    • 4 oz Olive Oil
    • 2 oz Red Wine Vinegar
    • 0.5 cup Brown Sugar
    • 6 Garlic cloves – crushed and sliced
    • 1Tbl Worcestershire sauce
    • 1 tsp dried Rosemary
    • 1 tsp Red pepper flakes
    • 2 tsp Kosher salt
    • 1 tsp Black pepper

Process

  1. Mise en Place – Measure and prepare your ingredients prior to starting.
  2. Mix all the marinade ingredients together.
  3. Fill Sous Vie pot with warm water.
  4. Put steak in vacuum or air tight bag.
  5. Pour the marinade into the bag and vacuum seal.
    1. If using a freezer bag, submerse bag in the sous vie water to evacuate air and seal.
    2. Keep the top of the bag above the water line to prevent water from seeping inside.
  6. Sous Vie
    1. Set the sous vie machine to 135F and 10 hours
    2. Every couple of hours rotate steak to get marinade to new places.
    3. The 135 F will render a med-rare steak so adjust according to your tastes.
  7. Remove steak from sous vie bag and retain the marinade for sauce.
  8. Grill
    • Preheat grill to high and let grates get hot.
    • Place steak cross-wise on grill and let cook ~6 mins. Want a crisp char on the surface.
    • Flip and cook another 6 mins.
  9. Rest: Let the steak rest for 10 mins.
  10. Make sauce: Heat retained marinade sauce and adjust the salt and pepper to taste. Optional additional ingredients are capers, sliced olives, scallions, etc.
  11. Slice steak in ~1/2″ thick cuts and drizzle sauce on top.
  12. Serve.
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