Juicy / Tender London Broil
The trick to the juiciness is salt, and tightly wrapping in plastic wrap.
The salt draws the juices to the surface of the meat where it is dissolved; the tight wrap helps draw this "brine" back into the meat making for a delicious, flavorful piece of meat.
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- 2 - 3 tsp
- kosher salt
- 2 to 2 1/2 pounds and 1 1/2 inches thick london broil
- 1 Tbsp
- vegetable oil
- cracked black pepper, liberally applied
2Remove steak from refrigerator 1 hour before grilling.
About 20 minutes before grilling, turn on grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes.
5Place steak on a cutting board and let rest, tented with foil, about 10 minutes.
Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
Note: The longer you cook a London Broil, the tougher it will be. I caught mine just in time, would have liked it a bit more on the medium side. It was still very juicy and delicious.