First Cut London Broil Top Sirloin

Today I barbecued my first London Broil.  The package said it was a "1st Cut London Broil Top Sirloin".  It was a 2 lb piece of lean beef.

I prepared the meat by marinating it for 8 hours to infuse flavor deep in this 1 1/2 - 2 inch thick London Broil.

Sometimes this can be difficult. A simple rub might work, but it won't penetrate the meat deeply enough to really get the flavor throughout the meat. With a rub alone, you might end up with a few bites of flavor and several bites of dry and plain tasting beef.

So, I chose a simple marinade to help improve my chances (and flavors).

London Broil Barbecue Recipe

Marinade mixture:

· 2 TBSP garlic powder
· 1 TBSP sea salt or kosher salt
· 1 TBSP black pepper
· 1/4 cup red wine
· 1/4 cup balsamic vinegar
· 1 TBSP soy sauce
· 1 TBSP honey

Pierce the meat with a Jaccard meat tenderizer tool or a fork to allow the marinade to penetrate deeper inside the meat.

Marinade in the refrigerator for at least 4 hours. (I recommend marinating overnight for better results.)

Prepare the grill for high heat grilling using lump charcoal.

Coat the grate with olive oil to help reduce tendency for the meat to “stick” to the grate. Grill using indirect heat (coals banked to the side, not directly underneath the meat). My grill temperature ranged between 400 - 450 degrees.

Cook the meat to an internal temperature of 160-165 degrees maximum (about 45 minutes for me).

London Broil is a very lean piece of beef and will have a tendency to dry out if overcooked.

Let the meat “rest” for 5 minutes after removing from the grill prior to slicing. Slice the steaks perpendicular to the grain and enjoy.