Directions: |
Directions:Put the meat, French dressing and olive oil into a gallon size zip-lock bag, remove excess air and seal. Knead the bag to assure that all of the surface area is covered. Refrigerate for at least 4 - 5 hours or over night if possible.
When ready to cook meat, preheat one burner on the grill to high, clean grates with wire brush and then wipe, using tongs, with an oiled towel.
Remove from bag and drain the excess dressing/oil from the London broil. Place the meat at a 45º angle to the grates for about 5 minutes. With tongs lift the meat and place same side down 90º to the grate (this is called quadrillage). After 3½ - 4 minutes turn the meat over for 5 minutes. Remove the meat from the flame by moving to an adjacent grill. Use something to hold the lid to the grill open approximately 5 to 6 inches. Check the internal temperature of the meat with an instant thermometer until it reaches about 115ºF - 120ºF. Remove from grill and let meat rest and continue carryover cooking for about 30 minutes or until internal temperature reaches about 130ºF - 135ºF.
When carving, cut across the grain, in thin strips (no more than ¼ inch thick). |
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Notes: |
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Notes: Most of the time I make this using a London broil cut from the top round and the cut ends up about 2 inches thick, which is pretty much what the grill time over the fire is based on. If the cut comes from the flank, it will probably be thinner, so you may have to adjust the time the meat is exposed to the flame to receive the expected results.
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This recipe for London Broil is from