London Broil for a gas grill

Ok gang for the last of the three activities: London Broil.
Again based on Cook's Illustrated website from May 1, 2006,  Mr Nut learned a lot about grilling this kind of meat (cheap cut of meat).  The meat was marinated in white vinegar and red wine.  First many penetrations of the meat were made using a fork before the meat was sealed in a zip lock paper sack along with the marinade. Then the bag was turned and turned every time Mr Nut passed it.

Check it out:

This was the meat at the start of the grilling.  The recipe called for skewers to be placed about one inch apart through the meat.  Be creative, five inch screws (non-galvanized) worked just as well.

The meat was grilled over high heat and flipped every 4 minutes until the internal temperature reached 120℉.  It took 15 minutes.

The "Skewer"

Mr Nut alias Sous Chef with the potato Salad and the medium rare London Broil.   Also we had steamed fresh beet greens from Mr Nut's garden.


Recipe follows:

À bientôt,
Mr Nut

LONDON BROIL FOR A GAS GRILL

   Based on Cook’s Illustrated website recipe Published May 1, 2006. 

Serves 3-4. 

 We do not recommend cooking London broil beyond medium-rare. For the best texture, use a carving or slicing knife and cut the steak into very thin slices. 

INGREDIENTS

1/8 cup olive oil
1/8 cup red wine

1  bottom round steak , about one pound

1/2 teaspoon ground black pepper

INSTRUCTIONS

1. Place the olive oil and red wine in a gallon size zip lock bag.  Poke the meat with a fork many times to allow the marinade to penetrate the meat.  Add the meat and seal the bag. Rotate the bag to coat the meat with the marinade.  Turn it occasionally and let it marinade for at least one hour.
2. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush and oil the grate using a paper towel and Canola oil.
3. Unwrap steak; insert 3 metal “skewers” lengthwise through center of steak, spacing skewers about 1 inch apart. Sprinkle the meat evenly 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 degrees for rare to medium-rare, 16 to 20 minutes. Flipping the meat once per minute keeps the long muscle fibers from contracting and buckling up, making it easier to achieve a good sear.

1. 4. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.