Grilled London Broil

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Grilled London Broil

Grilled London Broil

Ingredient:

  • 1-2 pound London Broil
  • 1 garlic clove, halved
  • Sea Salt, to taste
  • Freshly ground black pepper, to taste

 

Preparation:

Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat.

Grilled London Broil   Grilled London Broil

Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Grill the first side for four minutes, then rotate 45° from its original spot on the grill (but don’t turn it over) in order to get the crosshatch grill marks. Continue to grill for another three to four minutes, then flip and repeat the process, until it’s charred and medium-rare. An instant-read thermometer should register 125°F when it’s ready—about 10 to 12 minutes total.

Grilled London Broil   Grilled London Broil

Let it rest about 10 minutes before cutting.

Grilled London Broil   Grilled London Broil

Serve with your favorite sides. 

Grilled London Broil

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Grilled London Broil

Grilled London Broil
  • Author:
  • Yield: 4 Servings
  • Method: Grilling

Ingredients

  • 1-2 pound London Broil
  • 1 garlic clove, halved
  • Sea Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat.

Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Grill the first side for four minutes, then rotate 45° from its original spot on the grill (but don’t turn it over) in order to get the crosshatch grill marks. Continue to grill for another three to four minutes, then flip and repeat the process, until it’s charred and medium-rare. An instant-read thermometer should register 125°F when it’s ready—about 10 to 12 minutes total.

Let it rest about 10 minutes before cutting.

Nutrition

  • Serving Size: 4
  • Calories: 1047
  • Sugar: 0g
  • Sodium: 403mg
  • Fat: 47g
  • Saturated Fat: 18.3g
  • Trans Fat: 0g
  • Carbohydrates: 0.3g
  • Fiber: 0.1g
  • Protein: 145.2g
  • Cholesterol: 352mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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