Using the techniques and marinade ingredients here, you'll turn out a juicy and tender London broil every time.
Prep Time10 minutesmins
Cook Time40 minutesmins
Inactive Prep Time6 hourshrs
Course: dinner, Main Course
Cuisine: American
Servings: 6
Ingredients
12 lbLondon broil
½tspSea Salt
½tspGround Black Pepper
Marinade
½cupHorse Soldier Bourbon
¼cupsoy sauce
½cupolive oil
¼cupWorchestershire sauce
¼cuplight brown sugar
2tbspgarlicfinely minced
2tbspbalsamic vinegar
1tspred pepper flakes
Mop
½cupHorse Soldier Bourbon
½cupbeef tallow
Instructions
Step 1: Using a sharp knife, make a series of 1/4" deep slices in a diamond pattern on both sides of the steak. Then season both sides of the steak with the salt and pepper, ensuring it gets into the cuts, and place the steak in a sealable zip top bag. Then, whisk together all ingredients for the marinade. Gently pour the marinade into the bag with the steak, squeeze as much air out of the bag as possible and seal the bag. Place it on a plate and put it in the refrigerator for 4-6 hours.
Step 2: Remove the steak from the refrigerator and allow it to come up to room temperature for 1 hour. While the steak is sitting out, light your grill and set up for two zone cooking, establishing the temperature at 225 °F.
Step 3: Remove the steak from the marinade and discard any remaining liquid. Place the steak on the grill over indirect heat. Using a reliable leave in thermometer, monitor steak temperature and remove steak from the grill when it reaches 117 °F. While steak is cooking over indirect heat, add the bourbon and beef tallow to a small sauce pan and place over low heat until the tallow has melted into a liquid. Keep warm and set aside.
Step 4: Stoke the coals or increase the temperature of a gas grill to high. Establish as hot of a direct heat zone as possible. Then, place the steak back on the grill over direct heat. Glaze the surface of the steak with the bourbon and tallow mixture and flip the steak. Repeat every 20-30 seconds for a total of four minutes per side, or until the internal temperature of the steak reaches 125 °F as indicated by a reliable instant read thermometer.
Step 5: Remove the steak from the grill and let rest 3-5 minutes before slicing.
Notes
Cooking this cut of beef to more than medium isn't recommended as it will get tough, quickly.