Juicy / Tender London Broil

Cassie *


The pictures do not do this steak justice. It was still just slightly pink in the middle. If was up to me it would have been medium, but my kids want theirs more on the medium well side.

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.


My photos

pinch tips: How to Use a Meat Thermometer



4 - 6


5 Min


20 Min


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

Directions Step-By-Step

Sprinkle both sides of steak evenly with salt.

Wrap tightly with plastic wrap and refrigerate for at least 3 hours.
Remove 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.
Unwrap steak, brush both sides of steak with oil and sprinkle liberally with pepper.
Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120-130 degrees for rare to medium-rare, 16 to 20 minutes.

Medium - medium well is mine was grilled
Place 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.

About this Recipe

Course/Dish: Beef